Sous vide whole beef tenderloin with red wine jus

Sous vide whole beef tenderloin

 

 

 

 

 

 

 

 

 

 

Want to make the perfect Whole beef tenderloin with red wine jus?  Using sous vide is the secret!  The method produces a perfect result every time with very little effort.  This recipe is dedicated to my daughter Chantalle.

Sous vide whole beef tenderloin with red wine jus
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 whole beef tenderloin, between 1KG-1.5KG (see note), trimmed of sinew.
  • 6tbs olive oil
  • 2 tbs butter
  • 5 sprigs fresh thyme, tied into a bundle
  • sea salt and fresh cracked pepper.
  • Red wine jus
  • 11/2 cups red wine
  • 11/2 cups beef stock
  • 1 cup port
  • 3 sprigs fresh thyme
  • 5 swiss brown mushrooms sliced
  • 1 bay leaf
  • 50gms cold butter cut into cubes
Instructions
  1. Heat sous vide to 60c
  2. Tie beef tenderloin so that it is of equal thickness, season with salt and pepper.
  3. Heat 2tbs of the olive oil and 1 tbs of the butter in a medium frying pan until hot.
  4. Sear the beef on all sides until brown. Remove from the pan, reserving the pan juices. Cool beef to room temperature. (See note)
  5. Place beef into a sous vide bag along with the pan juices with 2 additional tbs of olive oil and the thyme. Seal bag and place into the sous vide for 3 hours.
  6. Meanwhile prepare the red wine jus.
  7. After 3 hours remove the beef from the sous vide bag and pat dry with absorbent paper.
  8. Heat remaining olive oil and butter in a medium frying pan until very hot. Quickly sear the beef on all sides until brown. remove from the pan, cover the tenderloin loosely and rest for 10 minutes.
  9. Meanwhile finish preparing the jus.
  10. Reheat the jus until almost simmering. whisk in the cold butter one piece at a time until thickened and glossy.
  11. Slice beef tenderloin, serve with vegetables and the red wine jus.
  12. Red wine jus
  13. Place all the ingredients except the butter into a medium saucepan and bring to the boil, reduce heat to a simmer.
  14. Reduce the jus by two thirds. Remove from the heat and set aside.
Notes
I use either whole beef eye fillet or butt fillet.
When searing, remember you are not cooking the beef, just browning, so make sure your pan is hot and keep the time quite short, less than a minute on each side.

 

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