Blueberry Balsamic Venison Tenderloin

Anova Culinary

Balsamic Blueberry Sauce 1 tbls butter 1 clove garlic minced 1/4 cup balsamic vinegar 3 oz blueberries (or 1/4 cup blueberry wine) 1/4 tbls rosemary 1 tbls honey 1 tbls brown sugar 1/2 lemon

Author

Bo Schumacher

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
  2. Season lightly with salt and pepper.
  3. Add rosemary sprig, small piece of butter and garlic clove to bag with tenderloin and cook for 2 hours.

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  1. Brown on all sides in smoking hot pan with melted butter
  2. Balsamic blueberry sauce Melt butter and sauté garlic Add remaining ingredients once garlic is sautéed and cook until reduced Pour over steak and serve