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Poached Beef with Leeks

The horseradish sauce gives this beef dish its lively flavor.

  • Servings: 6

Source: Martha Stewart Living, January 2004


  • 1 pound Yukon gold potatoes, peeled and quartered
  • 1 teaspoon plus a pinch of coarse salt
  • 3 tablespoons freshly grated horseradish
  • 3 teaspoons white-wine vinegar
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1 teaspoon extra-virgin olive oil
  • 4 cups Homemade Chicken Stock or low-sodium canned broth
  • 1 cup dry white wine
  • 2 celery stalks, cut on the diagonal into 2 1/2-inch lengths
  • 1 clove garlic, lightly smashed
  • 3 medium leeks, cut into 2-inch lengths, halved lengthwise, and rinsed well
  • 3 sprigs thyme, plus more for garnish
  • 1 piece beef tenderloin (1 3/4 pounds), trimmed of excess fat and tied
  • 4 whole black peppercorns


  1. Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.

  2. Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.

  3. Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.

  4. Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.

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