Filet Mignon: Poached = Most Mouthwatering Steak You've Ever Had
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:
Cool
This guy 🤦♂️
This channel got me through 2 michelin restaurants.
No thanks
Queen Elizabeth the second didn't like underdone steak.
Maillard left the group
So you remove the fat to drizzle it on top?
Why not sous vide?
nope
Have you tried cooking the steak in milk?
Yay! Grant!
City chefs are wack
madman, love it
Any cooking method that will give tenderloin some flavor… By far the bland-est piece of meat on the animal. Maybe 20 seconds of searzall at the end, but honestly if the broth is a nice roasted oxtail type deal its not even necessary. But make no mistake, the broth is the important thing in this recipe
Love your out of the box thinking
Why did you put gelatin, which only works when chilled, into a hot sauce? Are you dumb?
Sloppy steaks at Truffonis
why is the sound so busted
What is the purpose of gelatine?
My god I love swamp daddy grant
This does not look appetizing.
What temp for the poaching broth?
This feels like oldschoo Chefsteps. Taking convention and turning it completely on its head
I appreciate your insight,always very professional. Just this thing with sweet meat I will never understand. Meat dishes should be, in my opinion, nothing but savory….please
Actually fantastic.
Everything you’ve learned about cooking steak….out the window
Awesome sauce.