Beef Tenderloin Roast Supreme Crusted
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 4
Well trimmed beef tenderloin center-cut roast 2.5lb / 1.1kg
Kosher salt 1T
Black pepper, coarse ground 2T
Fresh Rosemary 2T
Fresh Thyme 2T
Poppy seeds 1T
Olive Oil 1T
Butter 3T
Maldon Salt Flakes (Pinch)
Bernaise sauce (optional)
Flour 1t
Red Wine 2oz
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 133ºF / 56.1ºC
-
Finish In Large Cast Iron Pan Over High(est) Heat
-
Step 0
Bring pan to temp on cooktop
-
Step 1
Remove tenderloin from bag or vacuum seal
-
Step 2
Finely chop Rosemary and Thyme and sprinkle on large board or counter. Sprinkle Poppy seeds over top along with Kosher Salt and Coarse Pepper.
-
Step 3
Roll tenderloin in mix and thoroughly coat all sides and ends
-
Step 4
Add oil and ½ of butter to hot pan and quickly sear all sides and ends (3-4 mins)
-
Step 5
Remove tenderloin and place on cutting board, cover with foil
-
Step 6
Add remaining butter to pan juices and stir in 1Tsp flour; cook in for 1-2 mins
-
Step 7
Add 2oz red wine, reduce for 1-2 mins
-
Step 8
Slice roast to desired thickness
-
Step 9
Serve roast with reduction