Blueberry Balsamic Venison Tenderloin

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Recipe Temp 130 F / 54.4 C
Recipe Time
Prep Time
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

Ingredients for 1

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

  • Step 2

    Season lightly with salt and pepper.

  • Step 3

    Add rosemary sprig, small piece of butter and garlic clove to bag with tenderloin and cook for 2 hours.

    • Step 1

      Brown on all sides in smoking hot pan with melted butter

    • Step 2

      Balsamic blueberry sauce Melt butter and sauté garlic Add remaining ingredients once garlic is sautéed and cook until reduced Pour over steak and serve

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time