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

1. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
2. Season roast liberally with salt and pepper.
3. Place roast in sous vide bag and add sprigs of fresh herbs if desired on all sides of roast.
4. Seal bag and place in water bath. Cook 3 -4 hours
5. Remove from water bath and remove sous vide bag. Save juices from bag for serving.

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1. Grill or broil roast on high heat, turning frequently just until desired browness on all sides
2. 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.
3. Let roast rest 5 min. Add any additional juices from roast to the sauce.
4. Slice roast crosswise into rounds, and spoon sauce over. Enjoy!