Sous Vide Beef Tenderloin with Port Wine and Garlic Recipe

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I’ve on a regular basis considered beef tenderloin a “extreme stress” meal and given it a big berth. That’s an pricey decrease of meat—it is not one that you just must mess up by trusting an untrustworthy recipe or forgetting to set a timer.

Add to this, roast beef tenderloin most incessantly appears on menus throughout the vacations. I’ve in no way pretty been able to beat the terrifying threat of ruining every a wage-devouring decrease of meat and Christmas dinner.

Nonetheless then I started doing additional sous vide cooking, and with it bought right here a confidence in cooking points that beforehand intimidated me. Like fish. And pork chops that actually type like one factor.

Presumably, merely maybe, it could do the an identical for beef tenderloin. Spoiler alert: Actually it could.

New to Sous Vide Cooking? Start Proper right here

Emma Christensen

Let’s talk about beef tenderloin for a second. This decrease comes from the center of the loin, the place the muscle could possibly be very tender and lean (not plenty of fat). Normally, this decrease is sliced into the individual steaks everyone knows and love generally known as filet mignon.

It’s a small decrease, usually weighing decrease than 8 kilos full. Everytime you study that to the dimensions of a fully-grown steer and the way in which rather a lot meat that steer can current, you begin to grasp why the tenderloin is such an pricey, coveted decrease of meat.

Emma Christensen

The reality that it’s tender actually makes it very straightforward to prepare dinner dinner—however as well as very simple to overcook. Tenderloin can merely go from melt-in-your-mouth to sturdy and chewy must you take your eye off it for a second.

The Benefits of Cooking Beef Sous Vide

That’s the place sous vide comes into play. Sous vide is a extremely gentle and sluggish kind of cooking. The meat is coddled throughout the sous vide water tub, cooking often in its private juices over the course of some hours. The sous vide immersion circulator (I make the most of a Joule) moreover retains the temperature tightly managed, so the tenderloin in no way has a chance to overcook.

Principally, it takes out the guesswork and the potential for human error, giving us a 100% stress-free meal.

Emma Christensen

To make this beef tenderloin rather more specific, I give it a double sear: as quickly as sooner than it goes into the sous vide tub and as soon as extra after it comes up. The first time builds style throughout the dish; the second time supplies the cooked roast a nice outer crust.

Use some Port wine (I like tawny Port) to deglaze the pan, then pour it over the meat. Whereas it cooks, the meat picks up the rich style of the Port—so good. And, in any case, cooking juices turn into a delicious sauce which you’ll be able to serve alongside the roast.

How To Slice Sous Vide Beef Tenderloin

Slice it thinly like roast beef or thick like filet mignon—each technique is a winner. Whereas the tenderloin was cooking sous vide, I spent the time roasting a few sheet pans of winter greens and making a of polenta to serve alongside.

1 1/2 kilos of beef will comfortably feed 4 of us; 2 kilos will feed six. You presumably can stretch it to feed a few additional of us in case you’re serving the tenderloin with plenty of completely different dishes on the desk.

When procuring on your tenderloin roast, make sure the butcher removes the silver pores and pores and skin. Moreover, ask them to truss the roast with twine. You’ll be able to do every of these steps your self, however it is one a lot much less issue in an effort to concern about once more home!

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1 1/2 to 2 kilos center-cut beef tenderloin (See Recipe Discover)
1 teaspoon kosher salt
Freshly flooring black pepper
2 tablespoons vegetable oil, divided
2 tablespoons butter
1/2 cup tawny Port wine
4 to 5 medium cloves garlic
5 to 6 sprigs up to date thymeplus additional to serve

Sear the meat tenderloin:

Sprinkle the tenderloin with salt and a generous amount of pepper. Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. When the pan is scorching ample, a drop of water must sizzle and quickly evaporate on contact.

Sear the tenderloin throughout the pan until it’s darkish brown all through, 1 to 2 minutes on each side and every ends. Swap to a plate or chopping board and allow to sit back barely.

Emma Christensen

Emma Christensen
Make the Port-garlic sauce:

Whereas the pan stays to be scorching, add the butter and garlic. Put together dinner until the garlic is golden and fragrant, 30 to 60 seconds.

Add the Port wine and use a stiff spatula to scrape up any browned bits from the underside of the pan. Let the wine come to a simmer, then take away from heat.

Emma Christensen

Emma Christensen
Seal the tenderloin in a zip-top freezer bag:

Make sure the tenderloin and sauce at the moment are not steaming. It’s high-quality in the event that they’re nonetheless pretty warmth, nevertheless they will soften by way of the bag within the occasion that they are nonetheless steaming scorching.

Place a gallon-sized zip-top freezer bag in your counter and flip the zip-top edge outward, forming a cuff throughout the bag. This helps the bag preserve open and upright as you fill it.

Swap the tenderloin to the bag and pour the sauce over prime. Lay 5 or 6 sprigs of thyme extreme of the tenderloin.

Fill a stock pot with 5 or 6 inches of water. Slowly submerge the tenderloin throughout the water, using your palms to help push out all the air from the bag as you go. Everytime you attain the best of the bag, zip it closed.

Carry the tenderloin out of the water and place it on a towel while you heat the water for the sous vide.

Emma Christensen

Emma Christensen
Heat the water for sous vide cooking:

Place your Joule or completely different sous vide immersion circulator throughout the stockpot of water. Set the sous vide immersion circulator to heat the water to 133°F for unusual beef, 140°F for medium-rare (my want), 149°F for medium-well, or 167°F for well-done.

Emma Christensen
Put together dinner the tenderloin sous vide:

When the water has heated to its required temperature, lower the tenderloin into the water so that it is solely submerged. It’s okay if the best of the bag pokes out of the water as long as the tenderloin itself is submerged.

Put together dinner for 2 1/2 to a few hours, nevertheless avoid cooking for for for much longer or the meat will start to get barely snug and mushy.

Emma Christensen
Sear the tenderloin a second time:

When the tenderloin is completed, elevate it from the water and place the bag on a kitchen towel. Heat the remaining tablespoon of oil throughout the skillet over medium-high heat until a drop of water sizzles and evaporates on contact.

Use tongs to raise the roast from the bag and swap it to the skillet. Be careful—it will sputter! Sear for 30 to 60 seconds on all sides, until the pores and skin is rather more deeply browned and a crust has common.

Swap the tenderloin to a chopping board and leisure for 5 to 10 minutes.

Emma Christensen
Deglaze the pan:

With the pan nonetheless over medium-high heat, pour throughout the sauce straight from the bag into the pan (discard the sprigs of thyme). Simmer for a couple of minute and scrape up any browned bits caught to the underside of the pan. Rigorously swap the sauce to a serving cup.

Emma Christensen
Slice and serve the tenderloin:

Decrease by way of the twine and discard. Slice the tenderloin each into thick “filet mignon” steaks (one steak per specific individual), or into thinner “roast beef” slices (3 or 4 slices per specific individual). Serve immediately with the sauce.

Emma Christensen

Vitamin Particulars (per serving)
579	Power
46g	Fat
2g	Carbs
36g	Protein

Vitamin Particulars
Servings: 4 to 6
Amount per serving
Power	579
% Every day Value*
46g	58%
Saturated Fat 17g	87%
139mg	46%
591mg	26%
2g	1%
Dietary Fiber 0g	1%
Full Sugars 0g
36g
Vitamin C 1mg	6%
Calcium 24mg	2%
Iron 5mg	27%
Potassium 536mg	11%
*The % Every day Value (DV) tells you methods rather a lot a nutrient in a meals serving contributes to a day-to-day meals plan. 2,000 power a day is used for primary eating regimen advice.

Vitamin information is calculated using an ingredient database and have to be considered an estimate. In cases the place plenty of ingredient alternate choices are given, the first listed is calculated for eating regimen. Garnishes and elective parts aren’t included.