Palmer’s Direct To You Market
Sous Vide Beef Tenderloin with Red Wine Reduction
Sous Vide Beef Tenderloin with Red Wine Reduction is a luxurious and tender main course that showcases the perfect marriage of rich beef flavors and a silky, flavorful sauce. Ideal for special occasions or an elegant dinner at home.
- Prep Time: 15 min
- Cook Time: 2 hrs 20 min
- Total Time: 2 hrs 35min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Ingredients
1 (2-pound) Certified Angus Beef ® tenderloin
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon olive oil
4 sprigs fresh thyme
2 cloves garlic, crushed
2 tablespoons butter
Red Wine Reduction:
1 cup red wine
1 cup beef broth
1 shallot, finely chopped
1 teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar
1 tablespoon butter
Salt and pepper to taste
Instructions
1. Prepare Beef Tenderloin:
- Season the beef tenderloin with salt and pepper. Place the beef, olive oil, thyme sprigs, and crushed garlic into a vacuum-seal bag and seal tightly.
2. Sous Vide Cooking:
- Preheat the sous vide water bath to 130°F (54°C) for medium-rare doneness. Place the sealed bag into the water bath and cook for 2 hours.
3. Prepare Red Wine Reduction:
- In a saucepan, combine red wine, beef broth, chopped shallot, and thyme leaves. Bring to a boil over medium-high heat. Reduce heat and simmer until the liquid is reduced by half.
- Stir in balsamic vinegar and continue to simmer for another 5 minutes. Remove from heat and whisk in butter until smooth. Season with salt and pepper to taste.
4. Sear Beef Tenderloin:
- After sous vide cooking, remove the beef tenderloin from the bag and pat dry with paper towels. Heat a skillet over high heat and add butter.
- Sear the beef tenderloin in the hot skillet for about 1-2 minutes on each side until a brown crust forms.
5. Serve:
- Slice the beef tenderloin into medallions and arrange on a serving platter. Drizzle with red wine reduction sauce.
Notes
Serve with roasted vegetables or mashed potatoes for a complete meal.
The red wine reduction can be made ahead and reheated before serving.