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Sous Vide Beef Tenderloin Roast
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Cook Time:
160 minutes
Total Time:
650 minutes
Sous vide beef tenderloin roast seared in cast iron for a flavorful, elegant finish.
Ingredients:
  • 4.5 pounds whole beef tenderloin
  • 1 tablespoon sea salt/kosher salt (such as Redmonds®)
  • 1 teaspoon freshly ground black pepper, or more to taste
  • 6 cloves garlic
  • 3 fresh thyme sprigs, or to taste
  • rosemary sprig
  • 3 tablespoons unsalted butter, divided, or more as needed
  • 2 tablespoons olive oil, or as needed
  • 1 splash red wine
  • 1 tablespoon gelatin powder
  • 1 cup cold water
  • salt and freshly ground black pepper to taste
Instructions:
  • The night before cooking, prep the tenderloin by tying it with kitchen twine. Season it generously with a mixture of salt and pepper. Then, place the tenderloin on a baking rack over a cookie sheet and let it rest in the refrigerator uncovered overnight.
  • The following day, combine tenderloin, garlic, thyme, and rosemary in a sous vide vacuum bag and seal it with a vacuum sealer. Chill until ready to sous vide.
  • Connect the sous vide cooker to a heat-proof container filled with water, set the temperature to 133 degrees F (56 degrees C), and sous vide the tenderloin until it reaches the desired level of doneness, which will take 2 1/2 to 3 hours, depending on its thickness.
  • After 30 minutes, gently sprinkle gelatin powder over water in a metal bowl to bloom for another 30 minutes. Place the bowl over simmering water in a double boiler, stirring constantly until a clear liquid forms without boiling.
  • Take the tenderloin out of the sous vide, gently dry it, and allow it to rest as you make the gravy.
  • Transfer the au jus liquids from the sous vide bag into a saucepan. Mix in 1 to 2 tablespoons of butter and red wine. Incorporate the bloomed gelatin to your desired thickness and whisk until smooth. Season the gravy with salt, pepper, and herbs to taste.
  • Preheat cast iron pan over medium-high heat. Brush tenderloin with olive oil and sear in the hot pan until golden brown on all sides, about 1 to 2 minutes per side. Add more butter to the pan if desired. Remove from pan, cover loosely with foil, and let rest for 5 to 10 minutes before serving.
  • Slice the tenderloin generously and drizzle with savory homemade gravy for a sensory delight.

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