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Sous Vide Beef Tenderloin with Garlic and Herb Butter
Created by: Howcan Team
Ingredients
- 2 lbs beef tenderloin
- 2 tsp salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the sous vide machine to 130°F (54°C).
- Season the beef tenderloin with 2 tsp of salt and 1 tsp of black pepper, then place it in a vacuum-sealed bag.
- Submerge the bag in the preheated water bath and cook for 2 hours.
- In a small bowl, mix together the minced garlic, chopped parsley, chopped chives, and softened butter to make the garlic and herb butter.
- Once the beef is done cooking, remove it from the bag and pat dry with paper towels.
- Heat a skillet over high heat and sear the beef tenderloin for 1-2 minutes on each side to create a crust.
- Slice the beef tenderloin and serve with a dollop of garlic and herb butter on top.
- Enjoy your perfectly cooked sous vide beef tenderloin with garlic and herb butter!
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.
135 min
4
400 calories
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