Step 1

For the Sous Vide Chuck Roast

Step 2

Preheat a water bath to 131°F (55°C) or your desired finished beef temperature

Step 3

Season the roast liberally on all sides and vacuum seal

Step 4

Place the bag into the water bath and cook 36 - 48 hours.

Step 5

To Finish

Step 6

Trim the chuck into medallions.

Step 7

Heat a pan over high heat. Add the meat and sear briefly on all sides for 1-2 minutes.

Step 8

Remove the meat to a plate while you make the sauce.

Step 9

Add sliced mushrooms to the pan and pan-roast for 4-5 minutes until nicely browned.

Step 10

Add the garlic and herbs and saute for 30 seconds.

Step 11

Add wine and let it reduce.

Step 12

Drop the heat to medium and add the purge. Let it reduce again until thickened. If desired, you can strain off the coagulated bits of protein - I prefer to leave them in for additional flavor.

Step 13

Add the butter and let it melt to bring the sauce together. (Optional: for a thicker "gravy" consistency, add 1 tsp of flour and whisk in as the butter melts until clumps are gone).

Step 14

Taste for seasoning and adjust. Then serve over the beef medallions.