Mayo Crusted Beef Tenderloin With Balsamic Sauce

Put a perfect crust on these rare fillet mignon using mayonnaise! Mayo is the perfect answer to a fast and heavy browning excellent for rare beef of fish. There is no mayo flavour left when you are done but be prepared for deep brown caramelized goodness. A quick balsamic pan sauce works a treat with the dark browned meat.

Author

Tim Harris

I really love to cook everything! Check us out at www.acooknotmad.com

Prep Time: 00:10

Recipe Time: 00:45

Temperature : 127F / 52.8C

Ingredients

• 2 1 1/2 inch thick beef tenderloin
• Pinch of thyme, oregano and rosemary
• Salt and pepper
• 2 tablespoons of real mayonnaise
• 1/4 cup balsamic vinegar
• 2 plus tablespoons of cold butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 127.0ºF / 52.8ºC.
2. Rub your steaks down with the herbs, salt and pepper.
3. Bag them as one large steak and your ready for the water bath for 45 minutes.

1. Carefully remove the steaks from their bag reserving the jus for another use.
2. Spread each steak with mayo and reseason with salt and pepper.
3. In a preheated smoking hot cast iron pan sear the steaks for about 2 or 3 minutes on each side.
4. Remove the steaks and slide the pan off the heat. Deglaze the pan with balsamic vinegar and let it reduce until it starts to thicken, putting the pan on the heat if needed.
5. Swirl in the butter off the heat again to form a rich sauce. Through a fine strainer pour the sauce over each steak and serve.