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Sous Vide Beef Tenderloin
Created by: Howcan Team
Ingredients
- 2 lbs beef tenderloin
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
- Season the beef tenderloin with salt and pepper, then place it in a vacuum-sealed bag with the olive oil, minced garlic, and fresh rosemary.
- Seal the bag using a vacuum sealer or the water displacement method to remove air and ensure a tight seal.
- Once the sous vide machine has reached the desired temperature, submerge the sealed bag in the water bath and cook for 2 hours.
- After 2 hours, remove the bag from the water bath and carefully take out the beef tenderloin.
- Heat a cast-iron skillet over high heat and sear the beef tenderloin for 1-2 minutes on each side to develop a nice crust.
- Slice the beef tenderloin and serve immediately. Enjoy!
Sous vide beef tenderloin has a rich history rooted in French culinary traditions. Renowned chefs like Georges Pralus and Bruno Goussault pioneered the sous vide technique, which involves vacuum-sealing food and cooking it in a water bath at precise temperatures. This method ensures a perfectly tender and juicy beef tenderloin, preserving its natural flavors and juices. Today, this dish is celebrated in fine dining establishments worldwide, with notable renditions found in Michelin-starred restaurants in France, the United States, and Japan. The key to achieving the best sous vide beef tenderloin lies in selecting high-quality meat and mastering the precise cooking temperatures and times. For a unique twist, consider adding aromatic herbs and spices to the vacuum-sealed bag before cooking.
130 min
4
400 calories
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