Beef Tenderloin Roast
Author
natd
Prep Time: 00:15
Recipe Time: 03:00
Temperature :
134F / 56.7C
Ingredients
- Approx 5 lb. whole beef tenderloin roast
- Coarse salt and fresh ground pepper
- Fresh herb sprigs/leaves to taste (rosemary, thyme, etc.)
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled, smashed, and finely chopped
- 1/2 cup good Red wine, or more to taste
- 1-2 Tbsp butter or olive oil
Directions
- Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
- Season roast liberally with salt and pepper.
- Place roast in sous vide bag and add sprigs of fresh herbs if desired on all sides of roast.
- Seal bag and place in water bath. Cook 3 -4 hours
- Remove from water bath and remove sous vide bag. Save juices from bag for serving.
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- Grill or broil roast on high heat, turning frequently just until desired browness on all sides
- Sauté shallot and garlic in butter or oil until soft. Add beef juices and red wine to sauté pan and cook until reduced and slightly thickened.
- Let roast rest 5 min. Add any additional juices from roast to the sauce.
- Slice roast crosswise into rounds, and spoon sauce over. Enjoy!