Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes

[LoydB]

As I continue to work my way to the bottom of the chest freezer, next up is the tenderloin from our cow. Sous vide for two hours at 129 degrees F, ice bath for the bag, then smoke for an hour before searing off to serve.

 

[JLeonard]

Man that’s a good looking plate!

Jim

 

[crazymoon]

LB, Nice job on the tenderloin !

 

[LoydB]

Man that’s a good looking plate!

Thanks! It was delicious

LB, Nice job on the tenderloin !

Thank you!

 

[Brokenhandle]

That's beautiful! And suddenly I crave beef, mushrooms, and taters!

Ryan

 

[DougE]

Looks fantastic! Looks a lot better than the chops I have in SV now.

 

[LoydB]

That's beautiful! And suddenly I crave beef, mushrooms, and taters!

Thank you!

Looks fantastic! Looks a lot better than the chops I have in SV now.

Thanks! It looks like a grey mess when it comes out of SV, but after searing off, perfection.

 

[tx smoker]

That is a beautiful and decadent looking plate of food. Absolutely gorgeous. Very nicely done!! I'll bet that tenderloin was about as tender as it could get the way you cooked it. A lot of steps but the end result looks fantastic.

Robert

 

[Suds15]

As I continue to work my way to the bottom of the chest freezer, next up is the tenderloin from our cow. Sous vide for two hours at 129 degrees F, ice bath for the bag, then smoke for an hour before searing off to serve.

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Great Plating. What’s your recipe for mushrooms and sauce?

 

[LoydB]

That is a beautiful and decadent looking plate of food.

Thank you!

Great Plating. What’s your recipe for mushrooms and sauce?

Pretty ad libbed. Butter in a pan, throw in quartered mushrooms, salt. Let them cook down 6+ minutes so that they release a bunch of water. Throw in a diced shallot and garlic and some black pepper. Maybe some thyme from the garden. Add a little soy sauce, maybe a tiny bit of Worcestershire or fish sauce. Let that all cook for a few mins, then crank the heat, pour in some port or cream sherry (bonus points if you flambe). Cook that down for a few mins, adjusting seasoning as you like, until it's the consistency you want. Finish it off with a tablespoon of butter in the pan, mix well, serve.

 

[dr k]

I'm a little late and looks great! I'm freezer diving as well. Found a vac sealed 5 bone rib slab I cut off a rib roast for dino ribs the late Bearcarver cut as well. Steal a little eye of ribeye on uncut roast to leave an inch of meat on the bone. Looks tasty!

 

[Suds15]

Thank you!


Pretty ad libbed. Butter in a pan, throw in quartered mushrooms, salt. Let them cook down 6+ minutes so that they release a bunch of water. Throw in a diced shallot and garlic and some black pepper. Maybe some thyme from the garden. Add a little soy sauce, maybe a tiny bit of Worcestershire or fish sauce. Let that all cook for a few mins, then crank the heat, pour in some port or cream sherry (bonus points if you flambe). Cook that down for a few mins, adjusting seasoning as you like, until it's the consistency you want. Finish it off with a tablespoon of butter in the pan, mix well, serve.

Thank you

 

[BrianGSDTexoma]

That looks so good and tender.

 

[spohnat]

How long did you leave in the ice bath?
what temp did you smoke at?
I am considering replicating this tomorrow but at lower temps

 

[LoydB]

How long did you leave in the ice bath?
what temp did you smoke at?
I am considering replicating this tomorrow but at lower temps

Fifteen minutes maybe? Probably smoked at 250 F.