To make the mulled wine butter, in a small saucepan over medium heat, combine the wine and spices. Bring the wine to a boil and then simmer until the wine has reduced to a syrup and measures approximately 2 Tbsp., about 30 minutes. Allow the wine to cool to room temperature and strain out spices. Place the butter and salt in a food processor and pulse to combine. Add the wine syrup and process until the mixture is smooth, about 1 minute.

Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.

Reverse-Seared Tenderloin Directions:

Season the Tenderloin roast, vac-sealed it, and sous vide for 2 hours at 120 degrees.

(You could also smoke or roast at 225 degrees until the internal temp reaches 120 degrees, around 40 mins. Either of these methods ensure a perfectly cook roast.)

Heat a cast iron pan on medium high for 5 minutes, and add half your mulled mine butter to the pan.

Once melted and foaming, add your roast. Tilt the pan down to pool the butter at the bottom and move the tenderloin roast to the top of the pan.

Using a spoon, baste your roast constantly for 1-2 minutes a side until the internal temp reaches your desired doneness. (130-135 degrees)

Rest for 10-15 mins, slice, and spoon butter over roast.