Sous Vide Beef Tenderloin by Philip Preston

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs well trimmed beef tenderloin, all visible fat removed
  • salt, to taste
  • pepper, to taste
  • 2
    tablespoons olive oil, enough to coat the bottom of the skillet for initial searing
  • 2
    fresh springs thyme, I substituted using 1/4 teaspoon dried
  • 2
    tablespoons butter
  • 13
    teaspoon salt
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DIRECTIONS

  • 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.
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