Sous Vide Beef Tenderloin with Garlic and Herb Butter

Created by: Howcan Team

Main Course

The history of Sous Vide Beef Tenderloin with garlic and herb butter can be traced back to the innovative French chef Georges Pralus in the 1970s. This cooking 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 addition of garlic and herb butter enhances the flavors, creating a luxurious dining experience. Renowned restaurants in France, such as Le Bernardin in Paris, have perfected this dish, showcasing the expertise of French culinary traditions. Today, this delectable dish can be savored in top-rated steakhouses and fine dining establishments worldwide. The key to achieving the best Sous Vide Beef Tenderloin with garlic and herb butter lies in using high-quality beef, infusing it with aromatic herbs and garlic, and precisely controlling the cooking temperature. This method ensures that the meat is cooked to perfection, delivering a melt-in-your-mouth texture with rich, savory flavors. For those seeking an alternative approach, grilling or pan-searing the beef after sous vide cooking can add a delightful charred crust, elevating the dish to new heights.