JimK
TVWBB 1-Star Olympian
No Webers saw any action yesterday, but I had to share this recipe. Definitely exceeded expectations.
To summarize: S&P on the roast, then a hot sear in cast iron. Add butter to the pan, along with some garlic, then port wine. Reduce down and allow to cool a bit. Add the roast and the sauce, along with a few sprigs of thyme to a ziplock or vacuum bag, remove air and seal. Sous Vide for 2.5-3 hours and desired temp. When done, remove roast from bag and pat dry. Set sauce aside. Sear the roast again. When done, deglaze the pan with the sauce and reduce. Slice roast and serve with sauce.
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To summarize: S&P on the roast, then a hot sear in cast iron. Add butter to the pan, along with some garlic, then port wine. Reduce down and allow to cool a bit. Add the roast and the sauce, along with a few sprigs of thyme to a ziplock or vacuum bag, remove air and seal. Sous Vide for 2.5-3 hours and desired temp. When done, remove roast from bag and pat dry. Set sauce aside. Sear the roast again. When done, deglaze the pan with the sauce and reduce. Slice roast and serve with sauce.
Perfectly Cooked Beef: Sous Vide Beef Tenderloin with Port Wine and Garlic
Sous vide beef tenderloin with Port, garlic, and thyme! Fool-proof recipe—I'll never feel anxious cooking beef tenderloin again. Serve for Christmas dinner or a special holiday meal.
