Easy Sous Vide Beef Tenderloin Recipe with Bordelaise & Potato

Easy Sous Vide Beef Tenderloin Recipe with Bordelaise & Potato

You have to try this easy sous vide beef fillet recipe with caramelized onions puree and potato with bordelaise sauce!

Here is another straightforward sous vide beef tenderloin recipes that is not anything fancy but just perfectly executed.  Sometimes keeping it simple is the way to go.  I’m trying to adopt this as my new motto.  Great ingredients done well.  At the end of the day the food has to taste great. 

I don’t know if there is anything more classic than onions with beef and a bit of blue cheese on top to finish.  This dish has nothing to hide behind so you have make sure all of the ingredients can shine not only on their own but together.  Here is the beef fillet recipes I hope you enjoy it!

Beef, Caramelized Onion Puree and Bordelaise

Grilled Beef

  • 4 4 oz Beef Tenderloin steaks
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper

Caramelized Onion Purée

  • 2 lbs onions sliced thin
  • 2 tbsp butter
  • 2 tbsp olive oil

Bordelaise Sauce

  • 3 lb Beef Bones
  • 4 whole carrots chopped
  • 1 whole onion chopped
  • 2 whole leeks chopped
  • 4 stalks celery chopped
  • 1 whole garlic bulb
  • 2 each bay leaves
  • 3 sprigs thyme
  • 4 oz tomato paste
  • 8 cups water
  • 3 cups red wine
  • 2 tbsp olive oil


  • 1 lb Yukon potatoes boiled
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt and pepper


  • 1 oz Point reyes Blue cheese

For the Beef

  • Take 2 cryovac bags and place 2 steaks in each.  Divide the oil and butter in half between the two bags and place inside.  Seal up the bags according to your sealers instructions.  
    Sous vide the steaks for about 30 min set the water bath at 132 degrees.  Take out and let the steaks rest until room temperature.

Meanwhile for the potatoes

  • Simply place Yukon potatoes in a pot of water and salt.  Bring to a slow simmer and cook until just tender all the way through.  Take out and peel while they are still hot. 
    Then once cooled take a small round cookie cutter and cut cylinders out of the potatoes.  Then slice the cylinders in 1/4-1/8 inch slices and set aside until the end

For the caramelized onions

  • In a large saute pan on medium high heat add olive oil, butter, and sliced onions.  Cook for about 25-30 minutes stirring occasionally to ensure even cooking.  The onions should be a golden brown color when they are done caramelizing. 
    Once they are done season them with salt and place in a Vitamix and puree until smooth.  Adjust the seasoning if need be, set aside and keep warm

For the Sauce ( Can be done ahead of time )

  • Take beef bones or veal bones if you can get them and soak them in water for 10 minutes to help release the bone marrow.  With a wooden spoon or steel or your fingers pop out the marrow from the center of the bone and set aside for later use.  Then dry the bones, place on a roasting pan and place in the oven.  roast the bones for about an hour to hour and half until dark brown but not burnt.
    Meanwhile, cut all the vegetables up and mix in a bowl.  Take half of the vegetables and olive oil and place in a medium large soup pot.  Caramelize the vegetables in the pot for about 25 minutes until golden brown but not burnt.  Save the other half of vegetables for later.  Take out the bone and drain off the fat out of the pan; place the bones in the pot of caramelized vegetables.  
    Take 2 cups of water and pour into the roasting pan.  Place the pan on the stove with heat and with a wooden spoon stir the water around the roasting pan scraping the beef juices on the bottom of the pan. This might take a few minutes.   After all the juices have been released pour everything into the pot with the vegetables and bones.  Add your tomato paste and fill the pot up to the top with the rest of the water and turn the pot on high.  Bring to a boil and then turn down to a good simmer.  Let this cook for a few hours until your left with only 3 cups of sauce. (At this point you can make it easy and just thicken the sauce with a little cornstarch slurry and bone marrow, or continue with the rest of the recipe)
    While that is cooking, take another pot with olive oil and the other half of vegetables and begin to caramelize those vegetables the same way.  After about 25 minutes add your red wine.  Reduce the wine down to a cup.  Then strain off your first stock into the wine sauce.  Discard the vegetables from the stock.  Bring the sauce to a boil and turn down to a light simmer.  
    Cook for about an hour or until the sauce starts to thicken, then strain off the vegetables and place back in the pot.  Take the bone marrow and small dice it.  Add it to the sauce like it was butter stirring every other minute.  The marrow should melt into the sauce.  If it doesn't melt completely after 20 or so minutes then place in a blender and blend until smooth.  Season with salt and pepper and keep warm.

To Finish

  • Take the beef out of the bag and season with salt and pepper.  Place a sauté pan on high heat and add 2 tbsp of olive oil, butter, and the beef.  Sear the beef for 2 1/2 minutes and then flip over and cook for 1 1/2 minutes. 
    Take out and let the meat rest on your cutting board.  In a small sauce pot add the sliced potatoes, butter and olive oil.  Season the potatoes with salt and warm through. 
    Add a spoonful of the caramelized onion puree to the plate.  Then add the sliced potatoes.  Slice the stead and place on the plate with a little extra salt and the blue cheese.  Finish with the bordelaise sauce, serve and enjoy! 
    sous vide beef
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