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Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe

Sous vide chuck roast medallions with red wine mushroom reduction

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From the ISVA Editors

Tender sous vide chuck roast medallions pair with a rich red wine and mushroom reduction for the perfect fancy dinner night dish.

Sous vide chuck roast is one of our favorite meals to cook. It comes out a perfect medium rare and is closer to a prime rib than a pot roast.

Combining the juices to make a flavorful red wine mushroom sauce is the perfect way to finish off this dish.

NOTE: If you want, you can sous vide the chuck roast ahead of time. Just chill the cooked chuck roast in an ice bath and then refrigerate until ready to use. When ready to finish, retherm in a water bath set to 131°F (55°C) for 30 minutes. 


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction Recipe

  • Published: October 19, 2021
  • By Father Leo Patalinghug 
  • Total Time: 36-48 hours
  • Cooks: 131°F (55°C) for 36-48 hours
  • Serves: 4-6

Ingredients for Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction

  • For the Sous Vide Chuck Roast

  • 1 chuck roast
  • Salt, pepper and garlic powder 
  • To Finish

  • 1 tablespoon olive oil
  • Fresh mushrooms, sliced
  • 2 cloves garlic, minced 
  • 1-2 teaspoons minced fresh herbs (thyme, rosemary, or your favorite) 
  • 3/4 cup red wine 
  • Purge from the vacuum bag 
  • 1 tablespoon butter 
  • 1 teaspoon flour - optional
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Cooking Instructions for Sous Vide Chuck Roast Medallions with Red Wine Mushroom Reduction

For the Sous Vide Chuck Roast

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

Season the roast liberally on all sides and vacuum seal 

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

To Finish 

Trim the chuck into medallions. 

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

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

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

Add the garlic and herbs and saute for 30 seconds.

Add wine and let it reduce. 

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. 

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). 

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


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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All tags for this article: Beef, Chuck Roast, ISVA Sous Vide Recipe Collection, Sous Vide Beef , Sous Vide Chuck Roast, Sous Vide Recipes

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