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Sous Vide Beef Tenderloin with Roasted Vegetables
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
- 1 lb mixed vegetables (such as carrots, bell peppers, and zucchini)
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the sous vide machine to 130°F (54°C).
- Season the beef tenderloin with salt and pepper, then place it in a vacuum-sealed bag with 1 tbsp of olive oil, minced garlic, and fresh rosemary. Seal the bag using a vacuum sealer.
- Once the sous vide machine has reached the desired temperature, submerge the sealed bag of beef tenderloin in the water bath and cook for 2 hours.
- While the beef is cooking, preheat the oven to 400°F (200°C).
- In a large bowl, toss the mixed vegetables with the remaining 1 tbsp of olive oil, balsamic vinegar, dried thyme, paprika, and red pepper flakes. Season with salt and pepper to taste.
- Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- Once the beef tenderloin has finished cooking, carefully remove it from the vacuum-sealed bag and pat dry with paper towels.
- Heat a skillet over high heat and sear the beef tenderloin on all sides for 1-2 minutes, or until a golden crust forms.
- Slice the beef tenderloin into thick medallions and serve with the roasted vegetables. Garnish with chopped fresh parsley before serving.
Sous Vide Beef Tenderloin has a rich history, with origins in French cuisine. This method involves vacuum-sealing the beef and cooking it in a water bath at a precise temperature, resulting in a perfectly tender and juicy steak. The dish is often accompanied by a colorful array of roasted vegetables, adding a delightful contrast of flavors and textures. Renowned chefs like Thomas Keller have popularized this technique, and it has become a staple in fine dining establishments worldwide. For the best version of this dish, visit Michelin-starred restaurants known for their expertise in sous vide cooking. The key to perfection lies in the precise temperature control and the quality of the beef.
140 min
4
450 calories
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