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Sous Vide Beef Tenderloin with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 4 beef tenderloin steaks, 6 oz each
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups red wine
- 1/2 cup beef broth
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
Instructions
- Preheat the sous vide machine to 130°F (54°C).
- Season the beef tenderloin steaks with salt and pepper, then place each steak in a separate vacuum-sealed bag with 1 tablespoon of olive oil. Seal the bags using a vacuum sealer.
- Once the sous vide machine has reached the desired temperature, submerge the sealed bags in the water bath and cook for 2 hours.
- While the beef is cooking, prepare the red wine reduction sauce. In a saucepan, combine the red wine, beef broth, garlic, and thyme. Bring to a simmer over medium heat and cook until the liquid is reduced by half, about 20-25 minutes.
- Once the beef is done cooking, remove the steaks from the bags and pat them dry with paper towels.
- Heat a skillet over high heat and sear the steaks for 1-2 minutes on each side to develop a nice crust. Remove the steaks from the skillet and let them rest for 5 minutes.
- Finish the red wine reduction sauce by whisking in the butter until melted and the sauce has thickened slightly. Remove the thyme sprigs and discard.
- To serve, spoon the red wine reduction sauce over the beef tenderloin steaks and enjoy.
The history of Sous Vide Beef Tenderloin served with a red wine reduction sauce can be traced back to the innovative French chef Georges Pralus in the 1970s. This cooking method involves vacuum-sealing the beef and cooking it in a water bath at a precise temperature, resulting in a perfectly tender and juicy steak. The red wine reduction sauce, a classic French technique, adds a rich and flavorful element to the dish. Today, this exquisite dish can be savored in renowned fine dining establishments across France, particularly in the culinary meccas of Paris and Lyon. The key to achieving perfection lies in the quality of the beef and the careful balance of flavors in the reduction sauce. For a unique twist, some chefs may also incorporate herbs or mushrooms into the sauce, elevating the dish to new heights of gastronomic delight.
140 min
4
450 calories
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