Sous Vide Beef Tenderloin with Blackberry Red Wine Reduction Sauce
An elegant combination of simply prepared beef with a luscious sauce that perfectly balances sweetness and umami, this Sous Vide Beef Tenderloin with Blackberry Red Wine Reduction Sauce is a must try for your next dinner party!
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Servings: 12
Calories: 84kcal
Ingredients
For the Blackberry Syrup:
- 18 ounces Blackberries Fresh or Frozen. See note on water.
- ⅓ cup Allulose
- ⅛ cup Water ONLY IF using fresh Blackberries. If frozen, don’t include the water.
For the Blackberry Red Wine Reduction Sauce:
- 750 milliliters Pinot Noir 1 bottle
- 4 cups Beef Stock
- ¾ cup Blackberry Sauce from above
- 3 tablespoons Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 3 Bay Leaves
- 10 Allspice Berries
- Kosher Salt To Taste
For the Sous Vide Beef Tenderloin (See Recipe Notes for Serving Options):
- 6 pounds Beef Tenderloin ~ 8 ounces per person
- Kosher Salt
- Ground Black Pepper
- 1 teaspoon Worcestershire Sauce
Instructions
To Make the Blackberry Syrup:
- In a small saucepan, combine 18 ounces Blackberries, ⅛ cup Water, and ⅓ cup Allulose.18 ounces Blackberries, ⅛ cup Water, ⅓ cup Allulose
- Bring to a boil over medium high heat and then reduce to a simmer until thickened (Approximately 20 minutes.) (If you have an induction burner, this is a good time to use it.)
- Strain through a fine mesh strainer. (Makes about ¾ cup Blackberry Sauce.)
To Make the Blackberry Red Wine Reduction Sauce:
- In a large saucepan, combine 750 milliliters Pinot Noir, 4 cups Beef Stock, all of the Blackberry Syrup (from above), 3 tablespoons Soy Sauce, 1 tablespoon Worcestershire Sauce, 3 Bay Leaves, and 10 Allspice Berries. If you have a tea infuser ball, place the Bay Leaves and Allspice Berries in it before placing it in the liquid.¾ cup Blackberry Sauce, 750 milliliters Pinot Noir, 4 cups Beef Stock, 3 Bay Leaves, 10 Allspice Berries, 1 tablespoon Worcestershire Sauce, 3 tablespoons Soy Sauce
- Bring the liquid to a boil and then reduce to a simmer.
- Allow it to continue to simmer until it has thickened enough to coat the back of a spoon and reduced by at least a third (approximately 1 hour), stirring occasionally.
- Adjust Kosher Salt to taste. Remove Bay Leaves and Allspice Berries (suggest using a strainer if not the tea infuser ball).Kosher Salt
- Drizzle on each plate along with a simply seasoned cut of beef such as beef tenderloin, filet mignon, or short ribs.
For the Sous Vide Beef Tenderloin:
- Set the Sous Vide Cooker to 125°F and let it come up to temp.
- Generously sprinkle 6 pounds Beef Tenderloin with Kosher Salt and Ground Black Pepper.6 pounds Beef Tenderloin, Kosher Salt, Ground Black Pepper
- Place in a vacuum sealer bag with approximately 1 teaspoon Worcestershire Sauce. Vacuum seal the bag.1 teaspoon Worcestershire Sauce
- Place in the 125°F sous vide cooker and cook for at least 1 hour and up to 2.5 hours.
- Before serving, remove from the water bath and the vacuum sealer bag.
- Line a rimmed baking sheet with heavy duty aluminum foil and insert a wire rack. Turn the oven on to Broil.
- Place the whole Beef Tenderloin on the wire rack and broil it on high for approximately 3-4 minutes on each side. Keep a close eye on it to prevent overcooking. NOTE: This is just for color and texture; the beef is cooked from its time in the sous vide.
- Slice into approximately 8-ounce portions (see Recipe Notes for the finishing variation needed for Filet Mignon).
- Drizzle with the Blackberry Red Wine Reduction Sauce and serve.
Equipment
- Large Saucepan / Saucier
- Measuring Spoons
- Measuring Cups
- Fine Mesh Strainer or Sieve For straining the Blackberry Syrup
- Medium Bowl For straining the Blackberry Syrup
- Rubber Scraper Or another stirring utensil
- Tea Infuser Ball Optional for containing the bay leaves and allspice berries while in the saucepan
- Heavy Duty Aluminum Foil
- Vacuum Sealer Or large zip top bag
Notes
- Serving Options: Sliced Beef Tenderloin vs. Filet Mignon
- The difference between serving this dish as sliced beef tenderloin or filet mignon is purely in the finishing steps.
- For Sliced Beef Tenderloin:
- Sear with the broiler and then slice as detailed above.
- For Butter-Basted Filet Mignon:
- Remove the cooked beef tenderloin from the sous vide, take it out of the vacuum sealed bag, and pat it dry.
- Slice the tenderloin to your desired thickness for the steaks.
- I typically make them about 2 inches thick, depending on the diameter of the beef tenderloin. We’ve also done variations in which we have our guests come up to the counter and pick their own thickness.
- In a heavy skillet, heat equal parts butter (I like salted) and avocado oil over medium high heat. (Approximately 6 tablespoons of each.)
- Once heated, sear each steak on both sides, using a spoon to baste it with butter-oil mixture in the process.
- Repeat this for each steak.
- For Oven-Seared Filet Mignon:
- Instead of searing each in a skillet on the stovetop, lay them out on a wire rack inserted into a large rimmed baking sheet.
- Place the filled sheet pan under the broiler. Broil on each side for approximately 2 minutes.
- Rest the steaks for 10 minutes, drizzle with Blackberry Red Wine Reduction Sauce and serve.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Sous Vide Beef Tenderloin with Blackberry Red Wine Reduction Sauce
Amount per Serving
Calories
84
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.1
g
Sodium
435
mg
19
%
Potassium
243
mg
7
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
95
IU
2
%
Vitamin C
9
mg
11
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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