1 Sear the meat tenderloin: Sprinkle the tenderloin with salt and a beneficiant quantity of pepper. Heat 1 tablespoon of oil in a 10-inch skillet over medium-high warmth. When the pan is sizzling sufficient, a drop of water ought to sizzle and shortly evaporate on contact.
Sear the tenderloin within the pan till it is darkish brown throughout, 1 to 2 minutes on both sides and each ends. Transfer to a plate or reducing board and permit to chill barely.
2 Make the port-garlic sauce: While the pan continues to be sizzling, add the butter and garlic. Cook till the garlic is golden and aromatic, 30 to 60 seconds.
Add the port wine and use a stiff spatula to scrape up any browned bits from the underside of the pan. Let the wine come to a simmer, then take away from warmth.
three Seal the tenderloin in a zip-top freezer bag: Make certain the tenderloin and sauce are not steaming. It’s effective if they’re nonetheless fairly heat, however they will soften via the bag in the event that they’re nonetheless steaming sizzling.
Place a gallon-sized zip-top freezer bag in your counter and flip the zip-top edge outward, forming a cuff across the bag. This helps the bag keep open and upright as you fill it.
Transfer the tenderloin to the bag and pour the sauce over prime. Lay 5 or 6 sprigs of thyme excessive of the tenderloin.
Fill a inventory pot with 5 or 6 inches of water. Slowly submerge the tenderloin within the water, utilizing your fingers to assist push out all of the air from the bag as you go. When you attain the highest of the bag, zip it closed.
Lift the tenderloin out of the water and place it on a towel whilst you warmth the water for the sous vide.
four Heat the water for sous vide cooking: Place your Joule or different sous vide immersion circulator within the stockpot of water. Set the sous vide immersion circulator to warmth the water to 133°F for uncommon beef, 140F for medium-rare (my desire), 149°F for medium-well, or 167°F for well-done.
5 Cook the tenderloin sous vide for two half to three hours: When the water has heated to its required temperature, decrease the tenderloin into the water in order that it’s fully submerged. It’s okay if the highest of the bag pokes out of the water so long as the tenderloin itself is submerged.
Cook for two half to three hours, however keep away from cooking for for much longer or the meat will begin to get a little bit comfortable and mushy.
6 Sear the tenderloin a second time: When the tenderloin is completed, elevate it from the water and place the bag on a kitchen towel. Heat the remaining tablespoon of oil within the skillet over medium-high warmth till a drop of water sizzles and evaporates on contact.
Use tongs to elevate the roast from the bag and switch it to the skillet. Be cautious—it should sputter! Sear for 30 to 60 seconds on all sides, till the skin is much more deeply browned and a crust has shaped.
Transfer the tenderloin to a reducing board and relaxation for five to 10 minutes.
7 Deglaze the pan: With the pan nonetheless over medium-high warmth, pour within the sauce straight from the bag into the pan (discard the sprigs of thyme). Simmer for a couple of minute and scrape up any browned bits caught to the underside of the pan. Carefully switch the sauce to a serving cup.
eight Slice and serve the tenderloin: Cut via the twine and discard. Slice the tenderloin both into thick “filet mignon” steaks (one steak per particular person), or into thinner “roast beef” slices (three or four slices per particular person). Serve instantly with the sauce.