Ingredients:

  • 1.5 lbs (680 g) Whole Beef Tenderloin (Centre-Cut), trimmed and tied
  • 1 Tbsp (15 g) Coarse Sea Salt, plus extra for finishing
  • 1 tsp (5 ml) Freshly Ground Black Pepper
  • 4 large sprigs Fresh Thyme
  • 2 whole cloves Garlic, smashed unpeeled
  • 2 Tbsp (30 ml) Neutral Oil (e.g., Avocado or Grapeseed), for searing
  • 1 Tbsp (15 g) Unsalted Butter, for the searing baste
  • 4 large (150 g) Shallots, finely diced
  • 1 Tbsp (15 ml) Olive Oil
  • ½ cup (120 ml) Dry Red Wine (e.g., Cabernet), for deglazing
  • ¾ cup (180 ml) Ruby Port (quality)
  • 2 cups (480 ml) Low Sodium Beef Stock (high-quality)
  • 3 Tbsp (45 g) Unsalted Butter, cold and cut into cubes, for emulsifying
  • Salt and Pepper, to taste

Instructions:

  1. Prep the Beef: Pat the tenderloin very dry. Season aggressively with salt and pepper. Use kitchen twine to tie the roast every 1.5 inches to ensure uniform thickness (this guarantees managed, even cooking).
  2. Seal the Roast: Place the seasoned beef into a vacuum seal bag along with the thyme and smashed garlic cloves. Remove all air (vacuum seal or use the water displacement method).
  3. Manage the Bath Temperature: Set the immersion circulator to 130°F (54.5°C) for a perfect medium-rare. Allow the water bath to preheat completely before submerging the beef (this is crucial for accurate timing).
  4. Cook the Beef: Submerge the bagged tenderloin fully in the preheated water bath. Cook for a minimum of 2 hours, up to 4 hours.
  5. Start the Reduction: While the beef cooks, begin the sauce. Heat the olive oil in a small saucepan over medium heat. Add the diced shallots and sauté gently until soft and translucent (about 5-7 minutes). Do not brown them.
  6. Deglaze and Reduce: Pour in the red wine and scrape up any browned bits. Reduce the wine until almost syrupy (about 5 minutes). Add the Port and reduce this mixture by half.
  7. Simmer the Stock: Add the beef stock to the reduction base. Bring to a simmer, then immediately drop the heat to low. Let the sauce reduce slowly while the beef finishes, aiming for a final volume of about 1 cup (240 ml) of concentrated liquid.
  8. Remove and Dry: Once the sous vide time is complete, immediately remove the beef from the bath and the bag. Pat the entire roast aggressively dry with paper towels. Any surface moisture will prevent a proper crust and steam the meat.
  9. Prepare the Sear: Heat the cast iron skillet over high heat for 3-5 minutes until smoking hot. Add the 2 Tbsp of neutral oil.
  10. Execute the Sear: Carefully place the tenderloin in the screaming hot skillet. Sear for 60 to 90 seconds per side until a deep, dark mahogany crust forms. During the last minute, add the 1 Tbsp of butter and baste the roast continuously.
  11. Rest: Remove the roast immediately and place it on a cutting board. Cover loosely with foil and let it rest for a non-negotiable 10 minutes. This allows the juices to redistribute.
  12. Finish the Sauce: Bring the reduced Port sauce back up to a gentle simmer. Remove the pan from the heat. Whisk in the cold cubes of butter, one cube at a time, until the sauce emulsifies and thickens slightly (monté au beurre). Season with salt and pepper.
  13. Slice and Serve: Remove the twine from the roast. Slice the tenderloin into thick medallions (about 1 inch thick). Drizzle the managed reduction sauce over the sliced beef and serve immediately.