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 ...

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We use the combination of black pepper, garlic and butter a lot in Blue Ginger. This pungent, garlicky sauce owes its being to a famous crab and chile dish from Singapore. This is my take on the classic steak au poivre with the additional French technique using mustard in the pan sauce.
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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

  • Kosher salt

  • 2 tablespoons canola oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC) for medium-rare.

  • Step 2

    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.

  • Step 3

    Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 30 minutes.

  • Step 4

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      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.

    • Step 3

      Serve the steaks with your favorite sides, topped with pan sauce and chives.

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138 F / 58.9 C Recipe Temp
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