Herb Crusted Beef Tenderloin

Trim tenderloin of excess fat and silver skin, fold tail under and tie with kitchen twine every 2 inches for even thickness

Season tenderloin generously with kosher salt and black pepper on all sides

Place seasoned tenderloin in large vacuum-seal bag or extra-large zip-top bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 130°F (54°C)

Submerge sealed bag in water bath, ensuring tenderloin is fully submerged

Cook for 3–4 h for perfect medium-rare throughout

While tenderloin cooks, make herb crust mixture - combine softened butter, minced garlic, rosemary, thyme, parsley, Dijon mustard, and lemon zest in a bowl

Mix until well combined into herb butter paste

In separate bowl, mix panko breadcrumbs, Parmesan cheese, and olive oil until crumbs are moistened

When cook time is complete, preheat oven to 500°F (260°C)

Remove tenderloin from bag, pat completely dry with paper towels, reserve any juices

Heat large cast iron skillet or heavy roasting pan over high heat

Add high smoke-point oil to pan

Sear tenderloin on all sides, about 45 sec per side, until deeply browned

Transfer seared tenderloin to roasting pan

Spread herb butter mixture evenly over top and sides of tenderloin

Press panko-Parmesan mixture firmly onto herb butter to create crust

Roast in oven for 8–10 min until crust is golden brown and crispy

Remove from oven and let rest for 10 min

While tenderloin rests, make red wine sauce - pour reserved juices and red wine into same pan over medium-high heat

Scrape up browned bits and simmer until reduced by half

Add beef stock and continue reducing until sauce coats the back of a spoon

Remove from heat and whisk in cold butter cubes one at a time until glossy

Season sauce with salt and pepper to taste

Remove twine from tenderloin and slice into 1-inch thick medallions

Arrange slices on serving platter, drizzle with red wine sauce

Garnish with fresh herbs and serve immediately