Sous Vide Grass Fed Beef Tenderloin Morel Cream Sauce

Sous Vide Grass-fed Beef Tenderloin Steaks w/ Morel Cream

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Sous Vide Grass-fed Beef Tenderloin Steaks w/ Morel Cream

Makes 4 Servings

This dish is incredible. Sous vide makes filet mignon even more tender and the truffle-morel sauces are so earthy, savory, and mouth-wateringly delicious that you’ll be licking the plate.

Sous Vide Grass-fed Beef Tenderloin Steaks w/ Morel Cream
  • Morel Cream:
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ lb Fresh Morels or ½ oz Dried Morels
  • ½ tsp Salt
  • 1/4 cup + ½ tsp Sweet Marsala Wine
  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Mushroom Stock (or rehydration liquid)
  • 1/2 tsp Sherry Vinegar
  • ¼ tsp Fresh Ground Black Pepper
  • Morel & Pomegranate Pan Sauce:
  • 3 tbsp Unsalted Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Minced Shallots
  • ¼ tsp Truffle Salt, plus more to taste (we used 10% Truffle Salt)
  • ¼ lb Fresh Morels or ½ oz Dried Morels
  • ¼ cup Unsweetened Pomegranate Juice
  • 1 tbsp Marsala Wine
  • ¼ cup Mushroom Stock (or rehydration liquid)
  • Freshly ground Black Pepper
  • Fresh Pomegranate Arils (seeds) for Garnish



Preheat your sous vide machine to 115° F.


Optional: If using dried porcinis, grind them into a fine powder in a spice grinder or clean coffee grinder (how to make mushroom powder).

Optional: If using dried morels, rehydrate the morels for both the cream and pan sauce (how to rehydrate dried mushrooms). Strain & reserve the rehydration liquid.

Mix the truffle salt with the porcini powder.

5. Season the tenderloin steaks on all sides with the porcini-truffle salt. Vacuum pack the seasoned steaks.


Put the packed steaks in the sous vide bath. Once the temperature returns to 115° F, cook them for one hour.

This will result in medium rare steaks (on the rare side of medium rare). Increase the temperature of the water bath if you prefer your steaks cooked further (sous vide steaks temperature chart).

  • While the Steaks Cook, Make the Morel Cream:

Thinly slice the morels for the cream. Heat a large skillet over medium high heat & add the extra virgin olive oil, morels, black pepper and salt.


Cook the morels until they release their liquid and begin to brown (approx. 5-6 minutes).

Deglaze the pan with the 1/4 cup marsala wine & cook until all liquid has evaporated.

Add the cream and mushroom stock (strained soaking liquid if using dried morels) & cook for an additional 1-2 minutes.

Move the morel mixture to a blender. Add the sherry vinegar, remaining ½ tsp of marsala and blend until smooth. Taste, then add salt & pepper as necessary.

Reserve the finished morel cream in a small saucepan to reheat when needed.

  • When the Steaks Have Finished, Make the Morel & Pomegranate Pan Sauce:

Slice the morels for the pan sauce into thin rings.

Remove the steaks from the sous vide bath & their bags. Dry off any surface moisture.

Heat a sauté pan over medium-high heat. Add one teaspoon each of the olive oil & butter.

Quickly sear the steaks on all sides just until they develop a brown crust. They’re already perfectly cooked on the inside.

Remove the steaks to a plate & cover them loosely with aluminum foil.

Add a tablespoon each of butter and olive oil to the pan along with the shallots. Cook for 2-3 minutes, until the shallots soften.

Add the morels, truffle salt, and black pepper. Saute gently until the morels are tender and caramelized (6-8 minutes).

Add the pomegranate juice, marsala wine, and mushroom stock. Simmer the liquid, scraping any bits off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (approx. 3-5 minutes).


Stir in the last tablespoon of butter.

Taste the sauce and add additional truffle salt if desired.

Reheat the truffle cream.

Serve each steak atop a spoonful of truffle cream, finished with the pan sauce, pomegranate arils, and your choice of sides.

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