Filet de bœuf sous vide

Ingrédients

• 2-4 pound whole beef tenderloin
• 1-2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 sprigs fresh thyme
• 2 tablespoon ghee (bacon fat or cooking oil)
• 1 shallot (minced)
• 1 garlic clove (minced)
• 8 ounce packaged sliced mushrooms
• 1 tablespoon butter
• 1 tablespoon soy sauce
• 1 tablespoon instant coffee
• 1/2 cup brandy
• 1/4 cup sweet red wine (substitute port wine)
• bag sauce
• 1/2-1 cup beef stock (adjust based on thickness preference of sauce)

Préparation

1. 1

   Season the tenderloin with salt and pepper. Use less salt for a smaller tenderloin, and more for a larger one.

2. 2

   Heat a sous vide water bath to 130F degrees.

3. 3

   Place the tenderloin in a vacuum seal bag with the fresh thyme and seal.

4. 4

   Cook in the water bath for 2-3 hours, ensuring the bag stays submerged to allow for even cooking.

5. 5

   Remove from the bag, reserving the bag sauce for the red wine sauce (below).

6. 6

   Pat dry, ensuring the outside is as dry as possible.

7. 7

   Heat a cast iron skillet over medium high heat and add the ghee, bacon fat or cooking oil.

8. 8

   Add the tenderloin and brown for 60 seconds per side, until a brown crust forms.

9. 9

   Remove, slice and serve.

10. 10

    --- Red Wine Mushroom Sauce: ---

11. 11

    Heat the butter over medium heat and add the garlic and shallot. Sauté for 2-3 minutes.

12. 12

    Add the mushrooms and cook until mushrooms start to brown and lose their liquid, about 5 minutes. Turn the heat down if garlic starts to brown too much.

13. 13

    Add the soy sauce, coffee, brandy, wine and bag sauce and cook 3-5 minutes, until the alcohol has burned off.

14. 14

    Add the beef stock until the sauce is at your desired consistency. Add additional salt if needed.