Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots.....

I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy.

It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !!

For the sauce, you will need :

6 shallots peeled and thinly sliced
1/2 cup of white wine
5 tablespoons of sour cream
Olive oil
Butter
Salt and pepper

For the steak

2 tenderloin steaks
1 shallots
Salt and pepper to taste.

Sauce :

Peel and slice the shallots, and cook them in the pan with olive oil and butter.

When browned, add the white wine and reduce for a few minutes.

Add the sour cream, salt, and pepper, and reduce to thicken.

The tenderloin steaks :

I use sous-vide for tender melting in-the-mouth steaks.

I add salt, butter, and shallots to the bag, sous vide, and put in the bath for 4 hours at 122 Fahrenheit. I started the process with the steaks still frozen.

When the steak is cooked, I sear it quickly on hot cast iron, pour the shallot sauce on it and serve it with rice.

Enjoy, and please, let me know if you tried this recipe.

Comments

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