Herb-Poached Tenderloin With Barolo Sauce

Ingredients

• 1 tablespoon fresh oregano or marjoram
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 6 basil leaves
• 1 teaspoon paprika
• 1 20- to 24-ounce piece beef tenderloin, at room temperature
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 3 cloves garlic, slivered
• 1 cup beef stock (if canned, use low-sodium)
• 1 cup Barolo or other sturdy red wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    488 calories; 34 grams fat; 12 grams saturated fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 32 grams protein; 132 milligrams cholesterol; 304 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
2. Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
3. Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
4. Unwrap meat (scissors will be helpful), slice and serve with sauce.

30 minutes