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Sous Vide Beef Tenderloin with Port Wine and Garlic Recipe
A fool-proof recipe to take the anxiety out of cooking beef tenderloin again. Serve for Christmas dinner or a special holiday meal.
Ingredients
- 1 1/2 to 2 pounds center-cut beef tenderloin (See Recipe Note)
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 2 tablespoons butter
- 1/2 cup tawny port wine
- 4 to 5 medium cloves garlic
- 5 to 6 sprigs fresh thyme, plus extra to serve
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