Beef Tenderloin Roast

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Recipe Temp 134 F / 56.7 C
Recipe Time
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Ingredients for 10

  • Approx 5 lb. whole beef tenderloin roast

  • Coarse salt and fresh ground pepper

  • Fresh herb sprigs/leaves to taste (rosemary, thyme, etc.)

  • 1 shallot, peeled and finely chopped

  • 2 cloves garlic, peeled, smashed, and finely chopped

  • 1/2 cup good Red wine, or more to taste

  • 1-2 Tbsp butter or olive oil

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 134.0ºF / 56.7ºC.

  • Step 2

    Season roast liberally with salt and pepper.

  • Step 3

    Place roast in sous vide bag and add sprigs of fresh herbs if desired on all sides of roast.

  • Step 4

    Seal bag and place in water bath. Cook 3 -4 hours

  • Step 5

    Remove from water bath and remove sous vide bag. Save juices from bag for serving.

    • Step 1

      Grill or broil roast on high heat, turning frequently just until desired browness on all sides

    • Step 2

      Sauté shallot and garlic in butter or oil until soft. Add beef juices and red wine to sauté pan and cook until reduced and slightly thickened.

    • Step 3

      Let roast rest 5 min. Add any additional juices from roast to the sauce.

    • Step 4

      Slice roast crosswise into rounds, and spoon sauce over. Enjoy!

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time