Sous Vide Beef Tenderloin

This sous vide beef tenderloin is cooked to absolute perfect and served with an amazing red wine mushroom sauce.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Season the tenderloin with salt and pepper. Use less salt for a smaller tenderloin, and more for a larger one.
2. 2Heat a sous vide water bath to 130F degrees.
3. 3Place the tenderloin in a vacuum seal bag with the fresh thyme and seal.
4. 4Cook in the water bath for 2-3 hours, ensuring the bag stays submerged to allow for even cooking.
5. 5Remove from the bag, reserving the bag sauce for the red wine sauce (below).
6. 6Pat dry, ensuring the outside is as dry as possible.
7. 7Heat a cast iron skillet over medium high heat and add the ghee, bacon fat or cooking oil.
8. 8Add the tenderloin and brown for 60 seconds per side, until a brown crust forms.
9. 9Remove, slice and serve.
10. 10--- Red Wine Mushroom Sauce: ---
11. 11Heat the butter over medium heat and add the garlic and shallot. Sauté for 2-3 minutes.
12. 12Add 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. 13Add the soy sauce, coffee, brandy, wine and bag sauce and cook 3-5 minutes, until the alcohol has burned off.
14. 14Add the beef stock until the sauce is at your desired consistency. Add additional salt if needed.