Sous Vide Beef Tenderloin
Beef tenderloin cooked sous vide and flavored with a Worcestershire and Port wine sauce.
Equipment
- 1 Large Cast Iron Griddle (or smaller skillet)
- 1 Sous Vide Circulator
- 1 Sous Vide Bath (a DIY cooler bath is best)
- 1 Vacuum Sealer
Ingredients
- 5-8 lbs. Beef Tenderloin (you have a lot of leeway with size here)
- Salt & Pepper (to coat)
For Cooking Sauce/Marinade
- 3 Tbsp. Butter
- 1/4 - 1/2 cup Worcestershire Sauce
- 1/2 cup Tawny Port or Sherry (Ruby Port will work in a pinch)
- 7-10 cloves Garlic, minced
For Sous Vide Bag
- 5-6 sprigs Fresh Thyme
- 3-4 sprigs Fresh Rosemary
For Searing
- Cooking Oil
- Salt & Fresh-Ground Pepper, to taste
Instructions
- Preheat sous vide setup to 140°F.
- Prep beef tenderloin by patting completely dry. Sprinkle all over with salt and fresh-ground pepper, then let the meat rest in the fridge for at least 30 minutes.
To make sauce/marinade
- Melt butter in a pan, then add minced garlic cloves and cook until browned.
- Add Sherry or Port, and Worcestershire sauce. Cook the mixture to reduce and allow the flavors to meld together. Optional: Make more of the sauce separately to use for serving after the meat has been cooked.
To prep for sous vide
- Place tenderloin in sous vide vacuum bag. Add fresh herbs and sauce/marinade to the bag. If you have a smaller sous vide setup or a smaller skillet, you can cut the meat in two, then divide all the ingredients evenly between two bags.
- Seal the bag, then place bagged meat in sous vide bath for 3 hours.
Searing
- Once 3 hours is up, preheat a large cast iron griddle or skillet.
- Remove meat from bag and pat completely dry to help it brown better during searing.
- Add cooking oil to heated cast iron pan, then sear tenderloin on all sides until you’re happy with the level of browning.
- Allow meat to rest for 10 minutes or so after cooking, then slice and serve with your choice of sauces and sides.