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Poached Filet Mignon: Maximum Tenderness Preserved
Tenderloin steaks are so delicate that most classic cooking methods can toughen them. ChefSteps’ gentle poaching technique keeps that prized tenderness intact by bringing steaks up to serving temperature slowly, in rich beef broth.

Recipe
Ingredients (for 2–4 tenderloin steaks):
Beef broth (enough to fully submerge steaks)
Tenderloin steaks (filet mignon), trimmed and patted dry
Optional aromatics: garlic, herbs, peppercorns

Steps:
1. Heat beef broth gently—do not bring to a boil.
2. Submerge steaks fully in the warm broth.
3. Poach until they reach desired serving temperature (rare to medium-rare).
4. Remove steaks, rest briefly, then sear quickly if desired to add crust and flavor.

Key Tips:
Use low, controlled heat to maintain tenderness and prevent overcooking.
Beef broth adds flavor while gently transmitting heat.
Optional sear post-poach adds texture without compromising the tender interior.
Monitor internal temperature closely for precise doneness.

Full method at ChefSteps:
www.chefsteps.com/activities/poached-filet-mignon