Modern Caldo de Res: Sous Vide Tenderloin & Truffle Pearls
An elevated interpretation of the classic Mexican beef soup—silky sous vide beef tenderloin bathed in a deeply aromatic broth, accented with black tru...
4 servings
Contemporary Mexican Cuisine
🟠Advanced★★★★☆
Jul 14, 2025
15 views
Ingredients
🥩
6 cups
Beef stock
unsalted, preferably homemade
🥬
2 large
Carrot
1 for broth, 1 for dehydrated slices
🥬
2 pieces
Corn cob segments
3 cm long
🥩
450 grams
Beef tenderloin
trimmed of silverskin
🥛
1 tablespoon
Unsalted butter
🥬
12 pieces
Dehydrated carrot slices
paper-thin, from second carrot
📦
1 whole
Guajillo chile
stemmed and seeded
🥬
12 pieces
Dehydrated zucchini slices
paper-thin
📦
1 small
Chayote squash
peeled and diced 1 cm
🥬
1 medium
White onion
halved
📦
1 whole
Bay leaf
🥬
1 large
Roma tomato
halved
📦
1 small bunch
Cilantro microgreens
garnish
💧
4 cups
Cold water
for setting bath
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4 whole
Garlic cloves
lightly crushed
🥬
2 grams
Fresh cracked black pepper
📦
2 cups
Ice cubes
for shocking pearls
🫒
2 tablespoons
Olive oil
divided
🫒
1 teaspoon
Black truffle oil
🌶️
5 grams
Sea salt flakes
📦
6 grams
Cilantro stems
reserve leaves/microgreens for garnish
📦
5 grams
Calcium chloride
📦
2 grams
Sodium alginate
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Season the Beef tenderloin evenly with the Sea salt flakes and the Fresh cracked black pepper, then place it in a vacuum bag with 1 tablespoon of the Olive oil; seal, removing as much air as possible to ensure efficient heat transfer.
Step 2
Pre-heat your circulator bath to 54.5 °C / 130 °F for medium-rare; once at temperature, submerge the bagged Beef tenderloin and cook for 2 hours. The controlled environment breaks down connective tissue gently, guaranteeing unparalleled tenderness without overcooking.
Step 3
While the Beef tenderloin cooks, char the cut sides of the White onion, the Roma tomato, and the Guajillo chile in a dry heavy pot over medium-high heat until well browned—this Maillard development will deepen the broth’s complexity.
Step 4
Add the Beef stock, the Garlic cloves, the Carrot (one whole, cut into 3 cm chunks), the Chayote squash, the Corn cob segments, the Cilantro stems, and the Bay leaf to the pot. Simmer uncovered for 40 minutes, skimming occasionally for clarity; vegetables should be just tender, not mushy.
Step 5
Strain 250 ml (about 1 cup) of the hot broth into a high-speed blender. Sprinkle in the Sodium alginate and blend for 1 minute to fully hydrate—adequate shear prevents grainy pearls. Whisk in the Black truffle oil, then chill the mixture to room temperature to slightly thicken.
Step 6
Dissolve the Calcium chloride in the Cold water in a wide bowl, stirring until clear; add the Ice cubes to maintain a consistent 4 °C setting bath, which sharpens membrane formation for the pearls.
Step 7
Using a squeeze bottle or syringe, drip the alginate-broth mixture into the Calcium chloride bath. Count 45 seconds for each bead to set, then transfer with a slotted spoon to fresh Cold water to rinse off excess calcium. Reserve the finished broth pearls in a ladle of strained warm Beef stock to keep them supple.
Step 8
For the dehydrated garnish, arrange the Dehydrated carrot slices and the Dehydrated zucchini slices on dehydrator trays (or a convection oven at 60 °C / 140 °F with door cracked) and dry for 4 hours until crisp; store in an airtight container. Their concentrated sweetness balances the savory broth.
Step 9
When the sous vide timer completes, remove the Beef tenderloin from the bag, pat dry, and quickly sear in a hot skillet with the remaining Olive oil and the Unsalted butter just until a golden crust forms, about 45 seconds per side—this adds roasted aromatics without raising the core temperature.
Step 10
Slice the Beef tenderloin into 1 cm medallions across the grain to preserve juices. Taste and adjust seasoning of the remaining Beef stock; it should read as boldly savory yet clean.
Step 11
To serve, place two medallions of Beef tenderloin in each warm bowl, add a ladle of the hot broth with pieces of Carrot, Chayote squash, and Corn cob segments, then spoon over a generous tablespoon of the truffle-scented broth pearls. Finish with Dehydrated carrot slices, Dehydrated zucchini slices, and a tuft of Cilantro microgreens for aromatic lift. Serve immediately so diners experience the textural dialogue of hot broth and cool pearls.
✨Chef's Tips
- ★Flash-searing sous vide proteins: a smoking-hot, dry skillet for 30–45 seconds per side is enough; longer exposure will push internal temps beyond the desired 54.5 °C / 130 °F.
- ★For perfectly spherical pearls, maintain the Calcium chloride bath under gentle agitation so droplets do not clump; surface tension aids formation, while motion keeps pearls separate.
- ★Use chilled, strained broth to store finished pearls—warm storage accelerates gel breakdown, while refrigeration firms them excessively.
- ★If you lack a dehydrator, arrange slices on a wire rack in a low oven and wedge a wooden spoon in the door; the crack allows moisture to escape, mimicking a professional dehydrator’s airflow.
- ★Pair with a light, earthy Tempranillo or an aged Mexican craft lager—their subtle tannins and malt sweetness echo the truffle and roasted Chile notes without overpowering the delicate Beef tenderloin.
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