Ingredients
1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
6 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 large leek, white part only, quartered
2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
Kosher salt and freshly ground black pepper
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh parsley
Preparation
In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.
