Leaner cuts of beef like tenderloin benefit from the controlled-temperature environment of the sous vide, allowing the more delicate beef flavor to develop. This perfectly cooked center cut of beef tenderloin makes for an impressive holiday showpiece, especially when it is sliced tableside and served with a classic, full-bodied French red wine sauce.
Reprinted with permission from Mastering the Art of Sous Vide Cooking by Justice Stewart (Page Street Publishing Co., 2018).
Ingredients
- 2 pounds (910 g) center-cut beef tenderloin
- Kosher salt Black pepper
- ¼ cup (60 ml) olive oil, divided
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 1 clove garlic, crushed
- 1 tablespoon (8g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 3½ cups (830ml) low-sodium chicken stock
- 2 cups (480ml) beef stock
- 1 (25-ounce [750-ml]) full-bodied red wine, Cabernet or Merlot
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons (6g) fresh parsley, chopped
Preparation
Tie the tenderloin at ½-inch (13-mm) intervals with kitchen twine and refrigerate it for at least 3 hours before pre-searing the beef (see Note).
Preheat the water bath to 134°F (56.6°C). Season the beef with salt and pepper. Heat 2 tablespoons (30ml) of oil in a large skillet over high heat and quickly brown the tenderloin, 3 minutes per side. Remove it from the pan and set it aside. Add the thyme, rosemary and garlic to the pan and toast lightly, about 1 to 2 minutes, then place the sauce into a vacuum bag. Add the tenderloin to the bag and vacuum seal, then put it into the sous vide bath for 3 hours.
While the beef cooks, in a small bowl mash the flour and butter together with a fork, then set it aside.
In a saucepan over medium-high heat, add the chicken stock, beef stock and the bottle of wine. Bring to a boil, lower the heat to medium and cook the mixture, stirring occasionally, until it reduces to about 2 cups (480 ml), about 45 minutes. Remove the pan from the heat, cover and set it aside.
Remove the tenderloin from the sous vide bath and strain any remaining liquid into the saucepan with the wine mixture. Pat the beef dry with paper towels and season with salt and pepper. Heat the remaining 2 tablespoons (30 ml) of oil in the skillet until it is smoking hot, then sear the beef until a nice crust forms, 3 minutes per side. Remove the beef from the pan and plate it under tented foil.
Add the shallots to the pan and sauté them until they are soft and translucent, about 6 to 7 minutes, then add the garlic and cook for 2 minutes, until fragrant. Deglaze the pan with the wine mixture, scraping up any browned bits. Bring the wine mixture to a boil and whisk in the butter and flour mixture until the sauce becomes smooth. Simmer until the mixture thickens and coats the back of a spoon, 5–12 minutes. Stir in the parsley and remove from the heat. Taste for seasoning and add more salt and pepper if desired. Slice the roast and serve drizzled with the wine sauce.
Note: Refrigerating the tenderloin ahead of pre-searing will chill the center of the beef and prevent it from cooking beyond the surface of the meat.
