Beef Tenderloin, Mushrooms and Asparagus

Sous vide beef tenderloin, then cast iron sear

Prep the tenderloin (30–60 minutes before bagging)

Trim and tie (if not already done)

o Trim off any silver skin.

o If it’s a whole tenderloin, tie it every 1½–2 inches with butcher’s twine so it’s an even cylinder.

Season

o Pat dry with paper towels.

o Season generously with kosher salt and freshly ground black pepper on all sides.

o Optional: add a light dusting of garlic powder and a few thyme or rosemary leaves.

Bag for sous vide

o Place the tenderloin in a vacuum bag or high quality zip bag.

o Add 1–2 tablespoons of butter and 1–2 sprigs of thyme/rosemary (optional but nice).

o Vacuum seal or use the water displacement method to push air out of the bag.

Sous vide cook (2–3 hours)

Preheat the water bath

o Set sous vide to 129–131°F for medium rare.

o Allow the water bath to fully reach temperature.

Cook the tenderloin

o Submerge the sealed bag completely, making sure it isn’t touching the heater/circulator.

o Cook for 2–3 hours (2 hours is plenty, but 3 won’t hurt and can make it even more “buttery”).

Chill briefly (optional but gives an even better sear)

o When time is up, remove the bag.

o If you have time, place the bag in an ice bath for 5–10 minutes to cool the outer surface; the center will stay at temp, but the cooler exterior helps you sear harder without overcooking.

Cast iron sear (right before serving)

Pre sear prep

o Take the tenderloin out of the bag and pat it absolutely dry with paper towels (critical for a great crust).

o Lightly re season with a pinch of salt and pepper if needed.

o Let it sit at room temp while the pan heats.

Heat the cast iron

o Place a dry cast iron skillet over medium high to high heat.

o Let it heat for several minutes until very hot (you should see a faint shimmer if you add a drop of oil).

Sear

o Add a high smoke point oil (avocado, canola, or grapeseed) – just enough to thinly coat the pan.

o Lay the tenderloin in the pan; don’t move it for 45–60 seconds per side.

o Rotate to sear all around, including the ends.

o In the last 30–60 seconds, add a tablespoon of butter and a smashed garlic clove or herb sprig if you like, and baste the meat by spooning the foaming butter over the top.

Rest and slice

o Transfer to a cutting board and rest 5–10 minutes.

o Slice into ½–1 inch medallions right before serving.

Red wine pan sauce with sautéed mushrooms

You’ll use the same cast iron pan after searing, so keep it on the stove.

Sauté the mushrooms (can be done before searing)

Prep the mushrooms

o Clean mushrooms with a damp towel and slice.

o Aim for similar thickness so they cook evenly.

Sauté

o In a separate pan or the cast iron before the meat sear:

 Add a bit of olive oil and/or butter over medium high heat.

 Add mushrooms in a single layer; don’t crowd.

 Let them brown on one side before stirring.

o Season with salt and pepper once they start to brown.

o When deeply browned and their moisture has mostly evaporated, remove to a bowl and reserve.

(If you do mushrooms in another pan first, you’ll still use the meat pan for the sauce and fold mushrooms in at the end.)

Make the red wine pan sauce (after searing the beef)

Assess the pan

o After you remove the tenderloin from the cast iron, pour off excess fat, leaving 1–2 teaspoons and all the browned bits (fond) stuck to the bottom.

Aromatics

o Place the pan back over medium heat.

o Add 1–2 tablespoons of finely chopped shallot (or onion) and cook 1–2 minutes until softened, stirring to keep them from burning.

Deglaze with wine

o Pour in about ¾–1 cup of dry red wine (Cab, Merlot, Pinot, etc.).

o Scrape the bottom of the pan with a wooden spoon to dissolve the fond into the liquid.

o Let it simmer and reduce by about half.

Add stock and reduce

o Add ¾–1 cup of beef broth (or stock).

o Add a sprig of thyme or a small rosemary sprig if you like.

o Simmer until slightly thickened and reduced to a sauce consistency that lightly coats the back of a spoon.

Finish the sauce

o Turn heat to low.

o Remove herb sprigs.

o Whisk in 1–2 tablespoons of cold butter, one piece at a time, to give the sauce gloss and body.

o Taste and adjust seasoning (salt, pepper, pinch of sugar if the wine is very sharp).

Fold in mushrooms

o Add your sautéed mushrooms (all or part, depending how “mushroom y” you want the sauce).

o Stir to warm them through in the sauce.

o Keep the sauce on very low or turn off the heat and cover to hold until serving.

Serve

o Spoon the mushroom red wine sauce over sliced tenderloin on the plate, with extra in a warm small bowl or gravy boat.

Asparagus in stainless steel pan with lemon

You can do this while the meat rests and the sauce holds on low.

Prep the asparagus

Trim

o Snap or cut off the woody ends of the asparagus.

o Rinse and pat dry.

Season base

o Toss spears lightly in olive oil, salt, and pepper in a bowl (or you can season directly in the pan).

Cook on the stovetop

Heat the pan

o Place a stainless steel skillet over medium high heat.

o Add 1–2 tablespoons of olive oil and heat until it shimmers.

Sear and sauté

o Add the asparagus in a single layer.

o Let it sit for 1–2 minutes so it gets some color, then toss or roll the spears to cook on all sides.

o Cook 5–8 minutes total, depending on thickness and how crisp tender you like them. You want bright green with a bit of char here and there.

Finish with lemon

o Turn off the heat.

o Squeeze fresh lemon juice over the asparagus (start with half a lemon, add more to taste).

o Toss to coat, taste, and adjust salt/pepper.

Serve

o Plate alongside the tenderloin, or pile on a platter with the meat and sauce.

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