Sous Vide Beef Tenderloin with Chipotle Glaze

Ingredients for 2

• 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

• Step 1

  Heat water to 125ºF (51.7ºC) using the Anova Precision Cooker.

• Step 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.

• 

  Step 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.

• 

  Step 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

• 

  Step 0

  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.

• 

  Step 1

  Remove steaks from skillet. Plate steaks and top each with generous tablespoon of chipotle glaze. Garnish with chopped cilantro and serve immediately.

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