This lighter, easier take on a beef Wellington uses sous vide to cook beef tenderloin to a perfect rare-medium rare (increase the water bath temperature for more doneness), then shredded potatoes to make a golden brown crust.

Ingredients Servings: 4-6

  • 1.5# Grass-Fed Beef Tenderloin
  • Small Yukon Gold Potato
  • One Egg White, beaten until loosened up
  • 1 T Dijon Mustard
  • ¼ C Crème Fraiche
  • 1 C Beef Stock
  • 2 T Minced Combined Fresh Sage, Thyme & Dill
  • 1 C Red Wine
  • 2 T Butter
  • Pepper
  • Salt
  • Canola Oil


Set your sous vide machine to 122F (for rare) or higher for more doneness.

Rub the tenderloin with salt & pepper, then vacuum pack it in a sous vide bag.
Once the sous vide bath reaches temperature, lower in the tenderloin bag and let it cook for three hours.
Remove the bag from the water bath and cut it open. Take out the tenderloin, reserving the juices inside the bag.
Pat the tenderloin dry, then rub it all over with the mustard.
Peel the potato, then coarsely grate it using a box grater into long strands. Mix these strands with the egg white until well coated.
Press the potato onto the tenderloin on all sides.
Oil a large cast iron skillet with the canola oil. Get it quite hot, then carefully
put the tenderloin in.

Cook until one side of the potato has browned, then gently turn the roast to sear another side. Repeat until the potato is browned on all sides.
Remove the tenderloin from the pan and move it to a plate. Loosely cover it with foil.
Pour the red wine, beef stock, and juices from the sous vide bag into the skillet. Bring the mixture to a simmer and simmer until it reduces by two thirds.
Add the mixed herbs and crème fraiche. Stir, then taste & add salt if necessary.
Continue to cook until the sauce is thick enough to coat the back of a spoon, then stir in the butter and remove the sauce from the heat.
Serve the roast with the sauce and your choice of sides.