Sous Vide Beef Tenderloin with Espagnole Sauce

Sous vide cooking is a modern precision technique where food is vacuum-sealed and gently cooked in a temperature-controlled water bath, ensuring perfect doneness every time. It’s especially ideal for tender cuts like beef tenderloin, allowing for a beautifully even, melt-in-your-mouth texture. The dish is elevated with a classic Espagnole sauce — a rich, velvety brown sauce that forms the foundation of many French demi-glaces. Combining the two yields a refined, restaurant-worthy plate that highlights both technique and tradition.

Ingredients

For the Beef Tenderloin

• 1 beef tenderloin
• 1 tbsp olive oil
• 4 sprigs fresh rosemary
• 4 cloves garlic, lightly crushed
• 2 tbsp unsalted butter
• Kosher salt and freshly cracked black pepper, to taste
• Plastic wrap (for shaping)

For the Espagnole Sauce

• 1/4 cup tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 tbsp tomato paste
• 4 cups brown beef stock (preferably homemade or reduced)
• 2 small bay leaf
• 2 sprig thyme
• 6-8 black peppercorns
• Salt to taste

Instructions

1. Prepare and Shape the Tenderloin

1. Trim the tenderloin steaks if needed and season them generously with salt and pepper.
2. Place the tenderloin on a sheet of plastic wrap and roll tightly to create a compact, uniform cylinder. Twist the ends firmly to secure.
3. Poke a few small holes in the plastic wrap to allow air and liquid to escape during cooking, ensuring even heat transfer.
4. Place the wrapped tenderloin into a vacuum-seal or freezer-grade sous vide bag. Add the olive oil, rosemary sprigs, and crushed garlic.
5. Vacuum seal or use the water displacement method to remove air from the bag.

2. Sous Vide the Beef

1. Set your sous vide water bath to 130°F (54°C) for medium-rare or 135°F (57°C) for medium.
2. Submerge the sealed tenderloin in the water bath and cook for 1½ to 2 hours.

3. Make the Espagnole Sauce

1. In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly to form a medium-brown roux, about 5–7 minutes.
2. Add onion, carrot, and celery to the roux. Cook until softened and lightly browned, about 8 minutes.
3. Stir in the tomato paste and cook another 2 minutes to deepen the flavor.
4. Gradually whisk in the brown beef stock, then add the bay leaf, thyme, and peppercorns.
5. Simmer gently for 30–40 minutes, stirring occasionally, until thickened and reduced by about one-third.
6. Strain through a fine mesh sieve, season with salt, and keep warm until serving.

4. Finish the Beef

1. Remove the tenderloin from the bag, discard the plastic wrap, and pat dry thoroughly with paper towels.
2. Heat a heavy skillet or cast iron pan over high heat and add butter.
3. Sear each side of the tenderloin for 30–45 seconds until a rich golden crust forms.
4. Let rest for 3–5 minutes before slicing or serving whole.

5. To Serve

Spoon a generous layer of Espagnole sauce onto each warm plate and place the tenderloin over it. Garnish with a small rosemary sprig, crispy leeks and a few flakes of sea salt. Serve alongside fondant potatoes and swiss chard for an elegant, balanced presentation.

Chef’s Notes

• For a luxurious finish, reduce a splash of Madeira wine or cognac into the sauce before straining.
• Use beef trimmings from the same tenderloin and some beef bones to prepare your stock for the best flavor harmony.
• Shaping the beef before cooking not only improves presentation but also ensures even cooking and beautiful cross-sections.

Tags