Herb Poached Tenderloin with Barolo Sauce

from the New York Times, adapted from Scott Carsberg
recommended by Jeanne Milligan

serves 4

1 tablespoon fresh oregano or marjoram
1 teaspoon fresh thyme leaves
1 bay leaf
6 basil leaves
1 teaspoon paprika
one 20 to 24-ounce piece of 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

Choose a pot large enough to submerge meat; fill with water and bring 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 the herb mixture into meat and spread garlic all over; 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.

Submerge meat in boiling 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.

Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.

Unwrap meat (scissors will be helpful), slice and serve with sauce.

This brings a great deal of flavor to an otherwise bland cut of meat. It is usually served with fingerling potatoes, simply boiled with salt, crushed with a fork and seasoned with salt, pepper and olive oil. I also served this with a first course of zucchini pesto tarts and a salad with a lemon juice dressing.