Filet in Red Wine Demi Glace

Demi-glace is a rich, classic French sauce used either as a base for other sauces or as used here, by itself. It is a great way to let the flavor of the beef come through without overpowering or compromising it. And when, as in this case, you are intently and perfectly cooking your beef sous vide style, it is so important to let the flavor of the beef come through. These two recipes should be cooked simultaneously. 

Recipe

Sous Vide Filet 

Total Time: 2 Hours 15 Minutes | Active Time: 15 Minutes | Serves Eight

Ingredients:

• 2 lb beef tenderloin
• 12 T of Butter, divided
• 4 sprigs of thyme
• 2 sprigs of Rosemary
• Sous Vide Machine

Directions:

1. Preheat SousVide Machine to 130 deg for a nice medium rare
2. Transfer the tenderloin to a ziplock-style or sous vide bag, add 6 tablespoons butter, herbs and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you’ve got a three-inch-thick cut, leave it in the water for an extra hour.
3. Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 2 minutes per “side” while spooning the hot liquid over the top.
4. Cut into thick slices one or two minutes before dinner

Red Wine Demi Glace

Cook Time: 2 Hours | Active Time: 10 Minutes | Serves Eight

• 4 C of Beef Stock
• 2 C of Red Wine

Directions

1. Simmer and reduce until there is 1 cup left and can coat the back of a spoon. Will take a couple of hours. Make sure you skim the top to take out any imperfections.

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