Mayo Crusted Beef Tenderloin With Balsamic Sauce
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Pro-level cooking techniques made simple.
Ingredients for 2
2 1 1/2 inch thick beef tenderloin
Pinch of thyme, oregano and rosemary
Salt and pepper
2 tablespoons of real mayonnaise
1/4 cup balsamic vinegar
2 plus tablespoons of cold butter
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 127.0ºF / 52.8ºC.
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Step 2
Rub your steaks down with the herbs, salt and pepper.
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Step 3
Bag them as one large steak and your ready for the water bath for 45 minutes.
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Step 0
Carefully remove the steaks from their bag reserving the jus for another use.
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Step 1
Spread each steak with mayo and reseason with salt and pepper.
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Step 2
In a preheated smoking hot cast iron pan sear the steaks for about 2 or 3 minutes on each side.
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Step 3
Remove the steaks and slide the pan off the heat. Deglaze the pan with balsamic vinegar and let it reduce until it starts to thicken, putting the pan on the heat if needed.
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Step 4
Swirl in the butter off the heat again to form a rich sauce. Through a fine strainer pour the sauce over each steak and serve.