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Beef Tenderloin Roast




Source of Recipe


Anova website


Recipe Introduction


Made this 5/2022 and loved the tenderness of the meat. I cooked it at 128F for 2.5 hours and thought it was slightly underdone. It was really soft and hard to carve. Next time, I'll do it a little higher. I had some home made beef broth in the freezer, so I made gravy to go with it. This is probably the same method I'll use for filets. Dave the Cook at eGullet.org said that he and Janet Zimmoerman cook filets at 136F - much higher than you'd think. I certainly trust them and I'll try that with the other half of this roast that I'm planning on cutting into filets.


List of Ingredients




Beef Tenderloin
Kosher salt
Freshly ground black pepper
6 sprigs of thyme, divided
1 T. olive oil
Vegetable oil
1 T. butter
3 cloves garlic, smashed

Recipe



Tie the tenderloin at 1 1/2-inch intervals. Salt and pepper it and place 3 sprigs of thyme and one tablespoon in vacuum bag with the roast. Seal the bag. SV at (136F - see note above) for 2.5 to 3 hours.

Remove the roast from the bag and dry thoroughly. SAVE THE LIQUID IN THE BAG FOR GRAVY/SAUCE. In a heavy skillet over medium-high or HIGH heat (depending on your stove) melt the butter in an equal amount of vegetable oil. Add the rest of the thyme and the garlic and cook until the garlic is browned. Remove the garlic and thyme and add the roast. Sear the roast in the flavored oil, spooning the oil onto the top of the roast to keep it covered and flavored with the oil. NOTE: When I need to do something over high heat that will produce a lot of smoke, Mike usually does it outside on the grill for me.