Press the garlic into a bowl and add all the other ingredients therein.

Let the marinade sit for 5-10 minutes.

Score the fat layer on the beef tenderloin.

Draw the marinade into a meat injector and inject it into the meat in as many places as possible.

Pour the rest of the marinade into a vacuum bag along with the meat and vacuum seal it.

As it is difficult to create a perfect vacuum in the bag (without a chamber vacuum sealer), I add a spoon or two to ensure the bag stays submerged. Alternatively, you can place something heavy on top of the bag.

Cook it for 10 hours at 54 degrees Celsius (129 degrees Fahrenheit) in sous vide.

Take the meat out of the bag and pat it dry.

Brown the meat in a pan, first in oil and then add salted butter, garlic, and a few sprigs of thyme.

Serve the meat with a homemade bearnaise sauce.

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