BEEF

Pre heat water with the sous vide to *130 medium rare *136 medium 

        Filet and flatten the beef tenderloin. Season with salt and pepper. Sprinkle with the greens, then the cheese, then the tomatoes, and then langostino. Roll the beef up and tie with kitchen twine. Place sprigs of rosemary on top and place in food saver bag and seal. Place in the pre heated water and cook 1 hour and 30 minutes.

        Remove beef tenderloin from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the beef and pat with a paper towel. You may finish the beef on a BBQ grill, a grill pan, a saute pan, a cast iron skillet. The most important thing is to make sure everything is pre heated and screaming hot. Your beef is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer.

SAUCE

Heat up your skillet over medium heat, when warm give a swirl of

olive oil. Add 2 Tbs butter, garlic, thyme, and rosemary to skillet.

Cook for two minutes, make sure the heat is not to high you do

not want to burn your garlic. Add shallots and saute for 2 more

minutes. Add the wine and stir 1 minute, scraping up any browned

bits. Add the veal Demi glaze and water and cook until sauce is

reduced to by half. Season the sauce to taste with salt and

pepper. Set aside until ready to use. You may slowly reheat.