Blueberry Balsamic Venison Tenderloin
(3)
Balsamic Blueberry Sauce
1 tbls butter
1 clove garlic minced
1/4 cup balsamic vinegar
3 oz blueberries (or 1/4 cup blueberry wine)
1/4 tbls rosemary
1 tbls honey
1 tbls brown sugar
1/2 lemon
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Ingredients for 1
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Step 2
Season lightly with salt and pepper.
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Step 3
Add rosemary sprig, small piece of butter and garlic clove to bag with tenderloin and cook for 2 hours.
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Step 0
Brown on all sides in smoking hot pan with melted butter
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Step 1
Balsamic blueberry sauce Melt butter and sauté garlic Add remaining ingredients once garlic is sautéed and cook until reduced Pour over steak and serve