Difficulty: Intermediate Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 3 hours & 0 minutes Serves: 6 Nutrition Per Serving(Cals/Fat/Protein/Carbs): 280/12g/32g/4g Total Cost/Cost Per Serving: $23.16/$3.86
Ingredients
1 center-cut beef tenderloin, trimmed (about 2-3 lbs) 1/2 cup Port wine 1.5 tbsp. soy sauce 1.5 tbsp avocado oil 6 cloves of garlic, peeled 2 sprigs rosemary (optional) Sea salt Freshly cracked black pepper
Equipment
Large Frying Pan Cast Iron Skillet Kitchen/Butcher's Twine Tongs Sous Vide Device Large Pot/Stockpot (for sous vide) Gallon Zip-Lock or Vac Bag Sheet Tray Cutting Board Knife Grill Stove
Instructions
1. Trim any excess fat or silverskin off of beef. Your butcher should be able to prepare a center-cut tenderloin for you. If you can only get a full beef tenderloin, it is a great starting point for honing your own home butchering skills. If you cut and trim your own tenderloin, you will finish with plenty of extra beef for small steaks, kebabs, and grinding for gourmet ground beef.
2. Using butcher's twine, tie your tenderloin tightly every 2 inches or so. Tying the roast will help maintain its shape through the entire cooking process.
3. Heat up 1.5 tbsp avocado oil in a large frying pan over medium-high heat. Brown all four sides of beef tenderloin, seasoning each with sea salt and black pepper, for about 2 minutes each. Remove beef from pan and place on a baking sheet. Reduce heat to low.
4. Use the side of your knife to smash each clove of peeled garlic. Increase heat on frying pan to medium-high and add crushed cloves. Cook for 2 minutes. Deglaze pan with 1/2 cup of port. Be careful, there will be some flames and could be a flare up depending on heat of pan. Keep a lid close by to cover pan and remove from heat if flames do not subside.
5. Lower heat to medium-low. Add 1.5 tbsp. soy sauce to pan and allow to simmer for 5 minutes. Remove from heat and allow to cool.
6. Place beef tenderloin in bottom of zip top bag or vac seal bag. As sauce cools, fill pot with water and set up sous vide device. We set the temperature at 129ยบ for our just-shy of medium-rare steak, feel free to adjust based on your preferences.
7. Carefully pour port-soy sauce over top of beef. If you would like to use rosemary, add two sprigs to the bag. Seal the top and place bag in sous vide bath. Allow to cook for 2.5-3 hours.
8. Carefully remove bag from bath. Remove beef tenderloin from bag. Heat up a large cast-iron skillet over high heat, either on the grill or over a stove burner. Once pan is extremely hot, carefully place beef tenderloin on top. Allow each side to sear for about 90 seconds each and remove.
9. Allow tenderloin to rest for five minutes. Slice against the grain (lengthwise) into thin slices and serve immediately.
