Beef Tenderloin Roast Supreme Crusted

Perfectly cooked center-cut beef tenderloin roast with savoury crust.

Author

Craig Holmes

Prep Time: 00:05

Recipe Time: 02:45

Temperature : 133F / 56.1C

Ingredients

• Well trimmed beef tenderloin center-cut roast 2.5lb / 1.1kg
• Kosher salt 1T
• Black pepper, coarse ground 2T
• Fresh Rosemary 2T
• Fresh Thyme 2T
• Poppy seeds 1T
• Olive Oil 1T
• Butter 3T
• Maldon Salt Flakes (Pinch)
• Bernaise sauce (optional)
• Flour 1t
• Red Wine 2oz

Directions

1. Set your Anova Sous Vide Precision Cooker to 133ºF / 56.1ºC

Finish In Large Cast Iron Pan Over High(est) Heat

1. Bring pan to temp on cooktop
2. Remove tenderloin from bag or vacuum seal
3. Finely chop Rosemary and Thyme and sprinkle on large board or counter. Sprinkle Poppy seeds over top along with Kosher Salt and Coarse Pepper.
4. Roll tenderloin in mix and thoroughly coat all sides and ends
5. Add oil and ½ of butter to hot pan and quickly sear all sides and ends (3-4 mins)
6. Remove tenderloin and place on cutting board, cover with foil
7. Add remaining butter to pan juices and stir in 1Tsp flour; cook in for 1-2 mins
8. Add 2oz red wine, reduce for 1-2 mins
9. Slice roast to desired thickness
10. Serve roast with reduction