Sous vide beef tenderloin with roasted veggies

Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious.

Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal the bag and place it into a sous vide bath. Sous vide for two hours at 54Β°C.

Sauce: Add red wine into the frying fat. Strain through a sieve into a new pan. Add tomato paste and honey Dijon mustard. Taste with salt and black pepper. Reduce until thickish.

Veggies: Drizzle chopped parsnip and broccolini as well as pre-steamed young potatoes and beetroot wedges with olive oil and salt. Season the beetroots with thyme and potatoes with rosemary. Roast for 25 minutes at 180Β°C.

Assembly: Right before serving, bind the sauce with cold butter cubes, sprinkle the parsnip with finely chopped parsley and give the meat a brief sear. Slice the meat, season it with fleur de sel and place it on top of the veggies. Serve the red wine sauce separately.

I served this main at Lilla Jul.

6 Comments Add yours

  1. Blueberry Creative Designs says:

    This looks delicious! Taking notes βœ’
    – Venus

    Liked by 1 person

  2. Mums! says:

    Thank you so much, hon! The game changer is the sous vide stick, really. Can’t cook without it anymore πŸ‘©πŸ»β€πŸ³πŸ™ˆπŸ₯©

    Liked by 1 person

  3. Blueberry Creative Designs says:

    I heard about the sous vide technique from Gordon Ramsay, this is a great recipe!

    Liked by 1 person

  4. I love my sous vide machine.

    Liked by 1 person

  5. Mums! says:

    Me too – it’s like the best purchase ever β™₯️


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