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Sous Vide Beef Tenderloin with Garlic and Herb Butter
Created by: Howcan Team
Ingredients
- 2 lbs beef tenderloin
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1/2 cup unsalted butter, softened
- Salt and pepper to taste
- 1 lb mixed vegetables (such as carrots, Brussels sprouts, and potatoes)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
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 half of the minced garlic, rosemary, and thyme. Seal the bag using a vacuum sealer or the water displacement method.
- Submerge the bag in the preheated water bath and cook for 2 hours.
- While the beef is cooking, prepare the garlic and herb butter by mixing the softened butter with the remaining minced garlic, rosemary, and thyme. Season with salt and pepper to taste. Shape the butter into a log using plastic wrap and refrigerate until firm.
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the mixed vegetables with olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring occasionally.
- 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 on all sides for 1-2 minutes per side to develop a crust.
- Slice the garlic and herb butter into rounds and place them on top of the beef tenderloin. Allow the butter to melt and coat the beef.
- Slice the beef tenderloin and serve with the roasted vegetables. Enjoy!
The history of Sous Vide Beef Tenderloin with Garlic and Herb Butter dates back to the French culinary tradition, where chefs sought to create a tender and flavorful dish. The technique of sous vide, which involves cooking vacuum-sealed food in a water bath at a precise temperature, was popularized in the 1970s. This method ensures that the beef tenderloin is cooked evenly and retains its natural juices, resulting in a melt-in-your-mouth texture. The addition of garlic and herb butter enhances the richness of the dish, while the roasted vegetables provide a delightful contrast in flavors and textures. In modern times, this dish has become a staple in fine dining establishments and is often associated with upscale restaurants known for their meticulous attention to detail and culinary expertise. Chefs take pride in sourcing the finest beef tenderloin and using a carefully curated blend of herbs and garlic to elevate the flavors. The side of roasted vegetables is often prepared with a mix of seasonal produce, adding a colorful and vibrant element to the plate. For the best version of this dish, one should prioritize sourcing high-quality beef tenderloin, as its tenderness is crucial to the overall experience. Additionally, using fresh herbs and aromatic garlic for the butter is essential to achieving a robust and aromatic flavor profile. While sous vide is the preferred method for cooking the beef tenderloin, some chefs may also opt for alternative techniques such as grilling or pan-searing to achieve a caramelized crust before finishing it in the oven. Today, this classic dish continues to be a favorite among food enthusiasts, and it can be savored in renowned restaurants that specialize in modern French cuisine or upscale steakhouses. The combination of perfectly cooked beef tenderloin with indulgent garlic and herb butter, accompanied by a medley of roasted vegetables, offers a truly exquisite dining experience.
140 min
4
450 calories
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