Cook Time: 2 hours 40 minutes

Chill Time: 8 hours

Rest Time: 10 minutes

Total Time: 10 hours 50 minutes

Servings: 10

 

Ingredients:

4 ½ lb whole beef tenderloin

1 tbsp. sea salt/kosher salt (such as Redmonds)

1 tsp. freshly ground black pepper, or more to taste

Six cloves garlic

Three fresh thyme sprigs, or to taste

rosemary sprig

3 tbsp. unsalted butter, divided or more as needed

2 tbsp. olive oil, or as needed

One splash of red wine

1 tbsp. gelatin powder

1 cup cold water

salt and freshly ground black pepper to taste

 

Directions:

The night before cooking, trim and tie the tenderloin with kitchen twine. Season the tenderloin on all sides with a bowl of salt and pepper. In the refrigerator overnight, uncovered, on a baking rack placed over a cookie sheet.

Place the tenderloin, garlic, thyme, and rosemary in a sous vide vacuum bag the night before and seal it using a vacuum sealer. Until you are ready to sous vide, place it in the refrigerator.

Set the temperature of the sous vide cooker to 133 degrees F (56 degrees C) and attach it to a heat-resistant water container. Tenderloin should be cooked sous vide for 2 1/2 to 3 hours, depending on thickness, until the appropriate temperature is obtained.

Pour water into a metal basin, then top with gelatin powder and let sit for around 30 minutes. Thirty minutes should pass for the gelatin to bloom. Over simmering water, place on top of a double boiler and stir until a clear liquid appears. Don’t let the water boil.

While making the gravy, remove the tenderloin from the sous vide, pat it dry, and let it rest.

Pour the au jus liquids into a saucepan from the sous vide bag. Add 1 to 2 tbsp. Of butter and red wine, and stir. Depending on the desired thickness, add however much of the bloomed gelatin you wish and whisk to blend. To taste, add herbs, salt, and pepper to gravy.

The cast iron pan has been heated to medium-high. Olive oil should be brushed over the tenderloin before searing it in a hot skillet for 1 to 2 minutes per side or until it is evenly browned. If necessary, melt additional butter in the pan. Take out of the pan, cover with foil, and let sit for five to ten minutes.

Tenderloin is sliced and served with gravy.