Tenderloin Roast
Beef Tenderloin Roast
Author
Terry Kennedy
A nice steak
Prep Time: 00:15
Recipe Time: 02:00
Temperature :
134F / 56.7C
Ingredients
- 3lbs Beef tenderloin - tied
- Montreal Steak Seasoning
- Dried Rosemary
- 1/2 stick butter
- 1/2 cup Red Wine
Directions
- Season generously with Montreal Steak seasoning and sprinkle with
dried Rosemary
Vacuum Seal
- Preheat Sous Vide to 135 and drop the beef in the water
- when the Sous Vide has completed its cycle pull from water , open and place beef on paper towels and pat dry
- in a preheated pan add the butter and red wine reducing the red wine and stir with a wooden spatula.
Add Beef and Fresh Rosemary Sprigs and brown all sides as desired , basting throughout the process
- Let the Beef sit for 5-10 minutes
Slice and serve with your favorite sides
Finishing Steps