Beef Tenderloin with shiitake mushroom sauce

Ingredients for 6

• Beef tenderloin 2-4 lbs, cut into two pieces if too large for one bag

• 3-6 cloves peeled garlic

• Thyme

• 8-12 ounces Shiitake mushrooms

• 2 medium Shallots

• Demi-glace sauce, premade like Minor’s

• 1 Tb Dijon mustard

• 3 tb olive oil or butter plus more for searing tenderloin

• Fresh parsley

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

• 

  Step 2

  Add some whole sprigs of thyme or rosemary or both and some whole cloves of garlic to the bag and seal using the immersion method.

• Step 3

  Cook Sous vide for 3 hours at 130F

• 

  Step 4

  Thinly slice shallots and mushrooms. Add shallots to the pan you seared the meat in with some olive oil, then the mushrooms, with salt and pepper. Add a few cloves of crushed garlic. Sauté until the mushrooms have browned a bit, around 5 minutes.

• Step 5

  Stir in about 1 tb of Dijon mustard, then add the Demi glace sauce and simmer u til it thickens a bit. Transfer to a saucepan until ready to serve.

• Step 6

  Right before serving, chop a small handful of fresh flat leaf parsley and add it to the mushroom sauce while reheating it.

• Step 7

  Cut the tenderloin in half if it's larger than 2 lbs. Lightly salt and pepper the tenderloin and sear each piece separately on all sides in a cast iron or other heavy skillet for 5 - 8 minutes per piece.

• Finishing Steps

• Step 0

  Remove the tenderloins from the bag and pat dry. Sprinkle liberally again with seasoned salt and pepper.

• Step 1

  Slather the tenderloins with mayonnaise. Heat a heavy skillet over medium high heat and when hot add tenderloins and sear for a few minutes on each side until a rich mahogany. Instead of using mayonnaise you can simply add butter or extra virgin olive oil to the skillet and use that to sear the meat. Set aside the meat and let it rest for a few minutes in a warm place

• Step 2

  Reheat the mushroom sauce and place a few spoonfuls on heated plates. Add slices of tenderloin and sprinkle with Malden Salt and a drizzle of truffle oil if desires. Serve immediately. Side suggestions: oven roasted potatoes and green beans.

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