Beef tenderloin recipe

5 from 3 votes

This beef tenderloin recipe is the perfect meal for a special occasion dinner.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner

Cuisine: American

Servings: 1/2 lbs.

Calories: 454kcal

Author: Cheryl Bennett

Using butcher twine, tie tenderloin every two to three inches, if desired. Season with salt and pepper. Seal in airtight bag with vacuum sealer, or by pressing out all of the air in a zip-top bag.
Set up sous vide cooker with enough water to completely submerge tenderloin. Set temperature to your desired doneness - For medium rare: 135°F, for medium: 145°F. When water has come up to temperature, lower the bag into the water and set a timer for 2 hours.
When meat has finished cooking, remove from bag and pat dry.
Heat a cast iron skillet over high heat - the pan needs to be VERY hot. Add oil and swirl to coat the bottom of the pan.
Add tenderloin and sear for 1 minute on each side, remove from pan and place on cooling rack.

1. Heat maple syrup over medium high heat in a small sauce pot. Cook until slightly reduced and thickened, about 5 minutes.
2. Add balsamic vinegar and rosemary. Bring to a boil, then add blackberries and let it simmer for 8 - 10 minutes, until syrupy - it should be able to coat a spoon.
3. Remove from heat and strain, pressing berries to extract as much juice as possible. Store in an airtight container in the refrigerator for up to a week.