This elegant beef tenderloin roast is first cooked sous vide and then pan-seared in a cast iron pan for extra flavor and color.
Step1
Trim and tie tenderloin together with kitchen twine the night before cooking. Combine salt and pepper in a bowl and season tenderloin on all sides. Place on a baking rack set over a cookie sheet and allow to rest, uncovered, in the refrigerator overnight.
Step2
The next morning place tenderloin, garlic, thyme, and rosemary into a sous vide vacuum bag and seal using a vacuum sealer. Refrigerate until you are ready to sous vide.
Step3
Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness.
Step4
About 30 minutes pour water in a metal bowl and sprinkle gelatin powder on top. Allow to sit for 30 minutes until gelatin blooms. Set on top of a double boiler over simmering water and stir until a clear liquid forms. Do not allow to boil.
Step5
Remove tenderloin from sous vide, pat dry, and let rest while preparing the gravy.
Step6
Pour au jus liquids from the sous vide bag into a sauce pan. Stir in 1 to 2 tablespoons butter and red wine. Add as much of the bloomed gelatin as you like depending on desired thickness and whisk until well combined. Season gravy with salt, pepper, and herbs to taste.
Step7
Heat cast iron pan to medium-high. Brush tenderloin with olive oil and sear in the hot pan until browned all over, 1 to 2 minutes per side. Melt extra butter in the pan as desired. Remove from pan, tent with foil, and allow to rest for 5 to 10 minutes.
Step8
Slice tenderloin and serve with gravy.
Cook Time:
2 hours 40
Total Time:
10 hours 50
Servings:
10
Calories:
637 kcal
Cholesterol:
154 mg
Protein:
37 g
Saturated Fat:
22 g
Sodium:
101 mg
Total Fat:
53 g
