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Sous Vide Beef Tenderloin with Garlic and Herb Butter and Crispy Fried Shallots
Created by: Howcan Team
Ingredients
- 4 beef tenderloin steaks, 6 oz each
- Salt and pepper to taste
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/2 cup shallots, thinly sliced
- 1/2 cup all-purpose flour
- Vegetable oil for frying
Instructions
- Preheat the sous vide machine to 130°F (54°C) for medium-rare or your desired doneness.
- Season the beef tenderloin steaks generously with salt and pepper.
- Place each seasoned steak in a separate vacuum-sealed bag and add 1 tablespoon of softened butter, 1 clove of minced garlic, and 1/2 tablespoon of chopped parsley to each bag. Vacuum-seal the bags.
- Submerge the sealed bags in the preheated water bath and cook for 2 hours.
- While the beef is cooking, prepare the crispy fried shallots. Heat vegetable oil in a deep skillet over medium-high heat.
- Toss the thinly sliced shallots in the all-purpose flour until evenly coated. Shake off any excess flour.
- Carefully add the coated shallots to the hot oil and fry until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- Once the beef is done cooking, remove the bags from the water bath and carefully take out the steaks. Pat them dry with paper towels.
- In a small bowl, mix the remaining 2 tablespoons of softened butter with the remaining minced garlic and chopped parsley to make the garlic and herb butter.
- Spread a generous amount of the garlic and herb butter on top of each beef tenderloin steak.
- Heat a skillet over high heat. Sear the steaks for 1-2 minutes on each side until a golden crust forms.
- Transfer the steaks to serving plates and top each with a handful of crispy fried shallots.
- Serve the sous vide beef tenderloin with garlic and herb butter immediately and enjoy!
The history of Sous Vide Beef Tenderloin with Garlic and Herb Butter topped with crispy fried shallots is a tale of culinary innovation and refinement. This dish has its roots in the traditional French technique of sous vide cooking, which involves vacuum-sealing food in a bag and cooking it in a water bath at a precise temperature. The tenderloin, known for its tenderness, is the perfect cut for this method, as it allows for precise control over the cooking process, resulting in a perfectly cooked, juicy steak. The addition of garlic and herb butter adds a rich and aromatic flavor to the tenderloin, elevating it to a gourmet level. The crispy fried shallots provide a delightful textural contrast, adding a satisfying crunch to each bite. This dish has gained popularity in fine dining establishments and high-end restaurants, where skilled chefs showcase their expertise in sous vide cooking and flavor pairing. The marriage of the tender beef, flavorful butter, and crispy shallots creates a symphony of taste and texture that has captivated the palates of food enthusiasts worldwide. For those seeking the best version of this dish, renowned steakhouses and upscale restaurants known for their expertise in sous vide cooking are the go-to destinations. However, with the right equipment and attention to detail, home cooks can also achieve exceptional results. When preparing this dish, it's crucial to source high-quality beef tenderloin and to pay close attention to the sous vide cooking process to ensure the perfect doneness. Additionally, using fresh herbs and aromatic garlic for the butter is essential for infusing the steak with maximum flavor. While the traditional sous vide method is the classic approach to preparing this dish, some chefs have also experimented with alternative techniques, such as using a precision cooker or incorporating different herb and butter combinations to create unique variations of this exquisite dish.
140 min
4
450 calories
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