Cut off any excess fat from the tenderloin. Using cotton string, tie tenderloin crosswise at 1- to 1 1/2-inch intervals to make a compact roll, about 3 in. thick.
Pour broth in a large pot, and let boil over high heat. Lay tenderloin in pot, cover, and let simmer 20 to 25 minutes, turning occasionally. When finished, a meat thermometer should read 100 degrees F and the center of the tenderloin should be a pale red.
Remove the beef from the broth, wrap in plastic wrap, and place in refrigerator for at least 1 hour, but no more than 2 days.
When ready to serve, remove string and slice thin, against the grain.