Tenderloin Roast

Beef Tenderloin Roast

Author

Terry Kennedy

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

1. Season generously with Montreal Steak seasoning and sprinkle with dried Rosemary Vacuum Seal
2. Preheat Sous Vide to 135 and drop the beef in the water
3. when the Sous Vide has completed its cycle pull from water , open and place beef on paper towels and pat dry
4. 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
5. Let the Beef sit for 5-10 minutes Slice and serve with your favorite sides

Finishing Steps