well trimmed beef tenderloin, all visible fat removed
salt, to taste
pepper, to taste
olive oil, enough to coat the bottom of the skillet for initial searing
fresh springs thyme, I substituted using 1/4 teaspoon dried
- Bring the water bath up to a temperature. This will take some time, so plan ahead.
- Beef Temperature Guidelines.
- Rare: 120°F / 49°C.
- Medium Rare: 134°F / 56.5°C ( 2 hours cooking time)
- Medium: 140°F / 60°C.
- Medium Well: 150°F / 65.5°C.
- Well Done: 160°F / 71°C
- Heat a skillet over medium high heat. Add 2 T olive oil to the bottom of a skillet.
- Pat the tenderloin dry with a paper towel. Lightly brush the meat with olive oil. Sprinkle with salt & pepper.
- Once the oil is heated (starts to ripple), place the meat in the skillet to lightly brown all sides and ends. Alternately, you can do this on a grill.
- Roll back the edges of the bag to prevent cross contamination. Place the lightly browned tenderloin in a vacuum seal bag. Vacuum seal to remove all the air. The bag must be completely submerged to ensure uniform cooking.
- Place in the preheated water bath. Cook to desired doneness, see chart listed above. *For medium rare, cook at 138°F for 2 hours.
- If serving later the meat can remain in the preheated water bath ( up to 4 hours) until ready to serve as it will not cook it further.
- Before serving: Mix 2 T of melted butter with 1/3 t salt. Heat up your skillet
- Remove the tenderloin from the water bath. Discard any liquid from the bag.
- Pat dry the meat and brush with the butter mixture. Quickly sear the meat immediately before serving. Alternately, this can be done on a grill.
- The meat does not need to rest before slicing.
- Slice and serve.