Beef Tenderloin

Pan sear in butter up to 2 minutes per side and get the top and bottom seared as well. Place into bag Then in the pan , add 1/2 chopped onion , crushed garlic(to your preference) with splash of red wine and 1/2 cup beef broth. Stir and reduce and add juice to bag with tenderloin. Seal and immerse for 3 hours.

Author

Terry Kennedy

A nice steak

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• broiled asparagus with Sea Salt

Directions

Finishing Steps

1. After the sous Vide process is complete, drain juice back into pan , pay the tenderloin dry, quick sear on the grill and let set -5-10 minutes take the juices, add more beef broth , stir on a hot stove and reduce. drain into a serving dish and use as an au jus for the beef cut the beef into desired thickness and serve with the au jus.