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  4. Sous Vide Beef Tenderloin
Sous Vide Beef Tenderloin

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Ingredients

  • 2 lbs beef tenderloin
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

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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!
Main Course
American

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

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!
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