Sous Vide Beef Tenderloin with Port Wine and Garlic

Simply Recipes

Ready in: 180 minutes
Prep Time: 30 minutes
Cook Time: 150 minutes
Servings: 6
Gluten Free
Ketogenic

Ingredients

  • 1 1/2 to 2 pounds center-cut beef tenderloin (See Recipe Note)
    Meat
  • Freshly ground black pepper
    Produce
  • 2 tablespoons butter
    Milk, Eggs, Other Dairy
  • 5 to 6 sprigs fresh thyme, plus extra to serve
    Produce;Spices and Seasonings
  • 4 to 5 medium cloves garlic
    Produce
  • 1/2 cup tawny port wine
    Alcoholic Beverages
  • 1 teaspoon salt
    Spices and Seasonings
  • 2 tablespoons vegetable oil, divided
    Oil, Vinegar, Salad Dressing

Steps

  • 1 Sear the beef tenderloin: Sprinkle the tenderloin with salt and a generous amount of pepper.
  • Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. When the pan is hot enough, a drop of water should sizzle and quickly evaporate on contact.Sear the tenderloin in the pan until it's dark brown all over, 1 to 2 minutes on each side and both ends.
  • Transfer to a plate or cutting board and allow to cool slightly. 2 Make the port-garlic sauce: While the pan is still hot, add the butter and garlic. Cook until the garlic is golden and fragrant, 30 to 60 seconds.
  • Add the port wine and use a stiff spatula to scrape up any browned bits from the bottom of the pan.
  • Let the wine come to a simmer, then remove from heat. 3 Seal the tenderloin in a zip-top freezer bag: Make sure the tenderloin and sauce are no longer steaming. It's fine if they are still quite warm, but they can melt through the bag if they're still steaming hot.
  • Place a gallon-sized zip-top freezer bag on your counter and flip the zip-top edge outward, forming a cuff around the bag. This helps the bag stay open and upright as you fill it.
  • Transfer the tenderloin to the bag and pour the sauce over top. Lay 5 or 6 sprigs of thyme over the top of the tenderloin.Fill a stock pot with 5 or 6 inches of water. Slowly submerge the tenderloin in the water, using your hands to help push out all the air from the bag as you go. When you reach the top of the bag, zip it closed.Lift the tenderloin out of the water and place it on a towel while you heat the water for the sous vide. 4

Nutrition

  • Calories: 443.31  cal  (22.17%)
  • Fat: 33.45  g  (51.47%)
  • Saturated Fat: 16.39  g  (102.42%)
  • Carbohydrates: 8.1  g  (2.7%)
  • Sugar: 4.71  g  (5.23%)
  • Cholesterol: 89.41  mg  (29.8%)
  • Sodium: 481.66  mg  (20.94%)
  • Alcohol: 3.06  g  (17.0%)
  • Protein: 21.57  g  (43.15%)
  • Vitamin C: 97.09  mg  (117.69%)
  • Vitamin A: 2488.99  IU  (49.78%)
  • Vitamin B12: 2.96  µg  (49.27%)
  • Vitamin B6: 0.68  mg  (33.77%)
  • Selenium: 19.9  µg  (28.42%)
  • Zinc: 3.7  mg  (24.68%)
  • Phosphorus: 231.48  mg  (23.15%)
  • Vitamin B3: 4.19  mg  (20.97%)
  • Vitamin B2: 0.31  mg  (18.4%)
  • Iron: 3.22  mg  (17.87%)
  • Potassium: 534.62  mg  (15.27%)
  • Vitamin B1: 0.18  mg  (12.3%)
  • Folate: 41.65  µg  (10.41%)
  • Vitamin E: 1.46  mg  (9.77%)
  • Magnesium: 35.36  mg  (8.84%)
  • Manganese: 0.17  mg  (8.48%)
  • Copper: 0.14  mg  (6.9%)
  • Fiber: 1.72  g  (6.89%)
  • Vitamin B5: 0.6  mg  (6.03%)
  • Vitamin K: 5.16  µg  (4.92%)
  • Calcium: 23.11  mg  (2.31%)

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