Tie the 700 g beef tenderloin with kitchen twine to maintain its shape during the gentle poaching process.
2
Bring 2000 g of beef stock to a simmer with 200 g carrots, 100 g celery, 200 g leeks, 150 g onion, 10 g garlic, 2 g bay leaf, 5 g peppercorns, and 5 g thyme.
3
Simmer the stock off-center and periodically skim the surface to remove fat and impurities for a clear broth.
