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Sous Vide Beef Tenderloin Roast

Sous Vide Beef Tenderloin Roast

Cost $80, save $40

Source: Recommended by CookPal

  • 160 Min
  • 10 Servings
  • $80

INGREDIENTS

  • Protein

    • 🥩 4 ½ pounds whole beef tenderloin

  • Seasonings

    • 🧂 1 tablespoon sea salt/kosher salt
    • 1 teaspoon freshly ground black pepper, or more to taste
    • 🧄 6 cloves garlic

  • Herbs

    • 3 fresh thyme sprigs, or to taste
    • 1 rosemary sprig

  • Butter/Oils

    • 🧈 3 tablespoons unsalted butter, divided, or more as needed
    • 2 tablespoons olive oil, or as needed

  • Liquids

    • 🍷 1 splash red wine
    • 💧 1 cup cold water

  • Other

    • 1 tablespoon gelatin powder
    • Salt and freshly ground black pepper to taste

STEPS

1

Trim and tie tenderloin together with kitchen twine the night before cooking. Combine salt and pepper in a bowl and season tenderloin on all sides. Place on a baking rack over a cookie sheet and rest in the fridge overnight.

2

Place tenderloin, garlic, thyme, and rosemary into a sous vide vacuum bag and seal with a vacuum sealer. Refrigerate until ready to sous vide.

3

Attach sous vide cooker to a container of water set to 133°F (56°C). Sous vide for 2 1/2 to 3 hours depending on thickness.

4

Pour water into a metal bowl and sprinkle gelatin powder over the top. Wait 30 minutes until gelatin blooms. Place over a double boiler and stir until the liquid is clear.

5

Remove tenderloin from sous vide, pat dry, and let rest while preparing the gravy.

6

Pour au jus from sous vide bag into a saucepan. Add 1-2 tablespoons of butter, red wine, and bloomed gelatin as desired. Whisk until combined, seasoning to taste.

7

Heat a cast iron pan on medium-high. Brush tenderloin with olive oil and sear until browned all over, about 1-2 minutes per side. Add butter as needed. Tent with foil and rest for 5-10 minutes.

8

Slice tenderloin and serve with prepared gravy.

NUTRIENTS

Per 1 serving

🔥

637

Calories

  • 37
    Protein
  • 0
    Carbs
  • 53
    Fats

💡 Allow the beef to come to room temperature before searing for more even cooking.Use a high-quality meat thermometer to ensure precise sous vide temperatures for your roast.Serve with horseradish cream sauce or roasted vegetables for a complete meal.