Recipe Beef Tenderloin with Honey and Beer Sauce

Any dinner guests will be impressed by this recipe for beef tenderloin prepared sous to vide. The beef tenderloin will be incredibly tender and flavorful thanks to the sous vide technique, and the sauce will add a dreamy, rich component to this dish. The addition of the broccoli puree will give the plate a nice, vibrant green color, which will once again WOW your guests. 

This recipe requires a few different pots and pans, some time (sous vide for 45 minutes), but overall is fairly easy and the end result will be fantastic.

How to Make the Beef Tenderloin

1. A string should be used to encircle the beef tenderloin (fillet). 

2. The fillet should be salted and peppered before being placed in a vacuum bag. Add an airtight seal. 

3. The fillet should be cooked for 45 minutes at 55° C in sous vide.

4. When ready, submerge the fillet bag in ice water to cool it. 

5. Add the olive oil, butter, garlic, and rosemary sprigs to a frying pan over high heat. The beef fillet should be heated in the frying pan until it reaches a temperature of 55–57° C. Use a food thermometer for an accurate reading. 

6. Allow it to rest for five to ten minutes after it reaches the desired temperature. 

7. Slice the fillet after removing the rosemary sprigs. Add salt flakes for flavor.

Ingredients

• 200 gr beef tenderloin
• 2 cloves of garlic
• 2-3 sprigs of rosemary
• Salt and pepper
• extra virgin olive oil
• Butter
• salt flakes

How to Prepare Lime Broccoli Puree

1. Broccoli stalks should be cut. After peeling, chop the potatoes into cubes. 

2. Cubed potatoes and water should be added to a cooking pan and allowed to boil for 8 to 9 minutes, or until the potatoes are soft. 

3. Add the broccoli to the pan 3–4 minutes before the potato is finished cooking. 

4. When the potatoes and broccoli are done, strain the mixture, reserving the water. 

5. Put the butter, lime juice, potatoes, broccoli, salt, and pepper in a blender. until homogenized, thoroughly blend. Add some water if the puree isn't sufficiently smooth (that you kept from earlier). 

6. the puree through a chinois.

Ingredients

• 1 whole Broccoli 
• 1 potatoes
• 2 limes 
• 20 gr Butter
• Salt and pepper

How to Make the Beer, Honey and Worcestershire Sauce

1. Place a saucepan with olive oil over high heat. Sauté the carrots, onion, garlic, and thyme. 

2. Red beer, chicken broth, Worcestershire sauce, salt, and pepper are all added. The mixture is then allowed to boil until the broth has been reduced by half. 

3. Transfer to a blender and thoroughly combine. After that, use a chinois to preserve the clean broth. 

4. Re-add the broth to the cooking pot, then broil until the sauce is thick.

Ingredients

• 1 red onion 
• 1 carrot 
• 2 springs Fresh Thyme
• 1 clove of garlic
• 25 gr Worcestershire Sauce
• 200 gr chicken broth
• 450 gr red beer
• 20 gr extra virgin olive oil
• 1 teaspoon honey 
• Salt and pepper

How to Make the Baby Carrots Glazed with Honey

1. In a vacuum bag, combine the baby carrots, olive oil, salt, pepper, and thyme. 

2. Cook in a sous vide machine at 85° C for 25 minutes after airtight sealing the vacuum bag. 

3. After cooking, put the bag containing the carrots in ice water to cool. 

4. Baby carrots and a little bit of olive oil are added to a frying pan along with butter. 

5. Cook for 2 to 3 minutes. Finally, drizzle the carrots with honey and let them glaze.

Ingredients

• 10 baby carrots
• Fresh Thyme
• extra virgin olive oil
• Butter
• 2 teaspoons honey 
• Salt and pepper

Tips:

After completing the sous vide cooking process, you can sear the beef fillet on all sides in a frying pan, or you can sear it briefly before finishing the cooking process in the oven on a baking sheet. 

There are three different ways to cook the broccoli puree. We used the first approach to develop our recipe. Steaming it is the second method. The third method involves baking the vegetables on a baking sheet in a preheated oven set to 200° C with the fan on for 20 to 25 minutes (until the vegetables have softened).

If you do not have sous vide, you can boil the baby carrots in a pan until soft.