Kim Milan's Beef Tenderloin Poaching
A poaching method that slowly cooks beef in a warm liquid with milk and butter to preserve juiciness and moisture.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the fat and sinew are not properly removed, off-flavors can develop during poaching, so trim them meticulously.
- For a richer grilled aroma at the end, you can quickly sear the surface of the meat in a pan after resting.
- If dairy fat feels too heavy, you can cook it more lightly using only water and aromatics instead of milk and butter.
Recommended for
- Those who want to enjoy a juicy, moist steak without smoke or pan burning.
- Those who want to create a tender tenderloin dish using only temperature control, without sous vide equipment.
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