No ImageSous Vide Beef Tenderloin with Port Wine and Garlic

Did you make it? Rate it!

  1. Ray

    Made the best red wall to wall tenderloin ever. Haven’t did this sauce but will on next cook.

    xxxxxyyyyy

  2. Gigi

    This was possibly the best meat I’ve ever had, and definitely the best I’ve made myself! Followed the recipe to a tee and it turned out perfectly. The sauce was very garlicky, which was great for my garlic loving family. But next time I’d consider removing the garlic before reducing the sauce rather than leaving it in until just before serving like I did this time. I’d suggest keeping the garlic whole or cut into large chunks – definitely don’t mince or press.

    Don’t forget that because Sous vide cooking deprives the meat of oxygen, when you initially cut the tenderloin, the meat might not have that beautiful pink-red color immediately. After a minute or two it will look as amazing as it tastes! Can’t wait to make this again.

    xxxxxyyyyy

  3. Si

    Hello,

    Quick question, I don’t have red port on hand But I have plenty of red wine. Would that be a suitable substitute?

    xxxxxyyyyy

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  4. Shauna

    Thus turned out great I’ve made it 6 times for parties and events. My question is would it turn out ok to sear filet mignon steaks before and after sous vide as well? I’m kinda scared it’d cook it too much but it made it have a lot more flavor on the whole filet.

    xxxxxyyyyy

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  5. B

    PERFECT. I have only sous vide a handful of meats so far so I was a little nervous but this turned out excellent! Almost cooked at 145 but decided to stick with 140 and so glad I did. Will be using this recipe in the future.

    xxxxxyyyyy

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