Black Pepper and Garlic Poached Beef Tenderloin with Garlic-Dijon Pan Sauce
Ming is a James Beard and Emmy Award winning chef, author, TV host and producer, allergy advocate and East-West lifestyle expert. Ming not only cooks East-West but also lives East-West. Just as his food is all about finding balance and harmony, Ming strives to do that i ...
Ingredients for 2
2 (6-8 ounce) filet mignon steaks
8 ounces unsalted butter, cubed and softened, plus 2 tablespoons of unsalted butter, cold
10 garlic cloves, thinly sliced
1 1/2 tablespoons freshly ground black pepper
1 cup dry red wine
1 cup chicken stock
2 tablespoons Dijon mustard
3 tablespoons thinly sliced chives
2 tablespoons canola oil
Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC) for medium-rare.
Season the steaks with salt on all sides. Place in a large zipper lock bag with the 8 ounces of softened butter, garlic, and black pepper. Gently mash the ingredients to distribute evenly.
Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine mesh strainer set over a large bowl. Save the strained butter for another use. Remove any garlic that is on the steaks. Reserve the garlic.
Heat the canola oil in a 12-inch heavy-bottomed skillet over high heat. When the oil begins to smoke lightly, add the steaks. Sear steaks until well-browned on both sides, about 1 minute per side. Transfer the steaks to a serving platter and let rest while preparing the sauce.
In the same pan, add the strained garlic. Cook until softened, about 30 seconds. Add the red wine and bring to a rapid boil, scraping off the browned bits from the bottom of the skillet. Cook until the wine is almost completely evaporated.
Lower the heat to medium and add the chicken stock and mustard. Bring to a rapid simmer and reduce by half. Add remaining 2 tablespoons cold butter. Whisk until well incorporated. Season with salt to taste.
Serve the steaks with your favorite sides, topped with pan sauce and chives.