• 1 buffalo tenderloin center cut, about 24oz.
  • 1/2 t thyme
  • 2 crushed bay leaves
  • 1 t coarsely crushed black pepper
  • 5 full sprigs of fresh parsley
  • 1 qt. chicken stock
  • 1/2 c dry white wine
  • 4 strips thickly cut bacon
  • 4 small carrots, peeled and cut into 1 1/2-inch pieces
  • 4 hearts of celery, cut into 1 1/2-inch pieces
  • 4 small leeks(or whites of four large leeks), cut into 1 1/2-inch pieces
  • 4 small turnips, peeled and cut into quarters
  • 4 red potatoes, washed but unpeeled, cut into quarters
  • Salt and pepper to taste
  • Garlic bread or cheese croutons for accompaniment(optional)


Remove meat from refrigerator and let sit at room temperature for an hour. Put thyme, bay leaves, pepper and parsley into a bag made of a small piece of cheesecloth. Combine chicken stock, wine and seasoning bag in large pot and bring to a boil. Lower heat and add the bacon, carrots, celery, leeks, turnips and potatoes. Cover and let simmer about 10-15 minutes, removing vegetables as they become tender(celery hearts will be done first, then leeks, potatoes, turnips and carrots). Keep vegetables warm and moist, and reserve the vegetable stock.Season whole tenderloin with salt and pepper, place in the vegetable stock, and bring to a hard boil. Reduce heat, cover and simmer 10 minutes. Turn the meat and let it simmer 10 additional minutes. Remove pot from heat and allow to remain in broth, covered, to continue cooking in retained heat (about 20 minutes until pink inside, or until desired doneness). Remove meat from broth and keep warm. Skim excess fat from broth. Increase heat, uncover and boil broth until reduced by half, about 15 minutes. Arrange vegetables on four large, deep dishes. Thinly slice tenderloin and fan pieces on plate. Ladle some of the reduced broth on each piece. Serve with garlic bread or cheese croutons, if desired. Makes four to six servings.

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Pot Au Feu of Tenderloin of Buffalo