Sous Vide Beef Tenderloin with Chipotle Glaze

I love the smoky heat of the chipotle peppers combined with just a touch of molasses and the tart, yet sweet bite of balsamic. This quick stovetop glaze is just right for a perfect sous vide cooked tenderloin. Enjoy with your family and friends for a special sous vide dinner. (Prep time includes time to make glaze.)

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 00:40

Temperature Options:

Medium rare - 1” or less - Very soft and juicy

125F / 51.7C

Ingredients

• 2 8-ounce beef tenderloin steaks
• ¼ tsp (1.23 ml) chipotle powder
• Salt and pepper to taste
• ½ tbsp (7.4 ml) butter
• ½ tbsp (7.4 ml) olive oil
• 2 tbsp (29.57 ml) finely chopped onion
• 1 clove garlic, minced
• ¼ cup (59.15 ml) sherry
• 2 tbsp (29.57 ml) balsamic vinegar
• 1 chipotle pepper in adobo (canned), finely chopped
• ¼ cup (59.15 ml) water
• 1 tbsp (14.79 ml) tomato paste
• 1 tsp (1.23 ml) Worcestershire sauce
• 1 tbsp (14.79 ml) molasses
• 1 tbsp (14.79 ml) vegetable oil
• Chopped cilantro for garnish

Directions

1. Heat water to 125ºF (51.7ºC) using the Anova Precision Cooker.
2. While water heats, season steaks with chipotle powder, salt and pepper. Seal into zip-close plastic bags using water immersion method to create vacuum. Place into hot water and cook 40 minutes.
3. While steaks cook, make glaze. Heat butter and oil in skillet over medium-high heat. Add onion and cook to until softened. Stir in garlic, cook 1 minute. Add sherry, bring to boil and reduce until almost evaporated.
4. Add balsamic and reduce to glaze. Stir chipotle, water, tomato paste, Worcestershire sauce and molasses. Bring all to boil and cook until thickened. Remove from heat and hold at room temperature.

Finishing Steps: Stovetop

1. When steaks are done, remove bag from water. Remove steaks from bag and gently pat dry. Heat 1 tablespoon (14.79 ml) in skillet over high heat. When oil is almost smoking, sear steaks 1 minute each side.
2. Remove steaks from skillet. Plate steaks and top each with generous tablespoon of chipotle glaze. Garnish with chopped cilantro and serve immediately.