Sous Vide Beef Tenderloin By Philip Preston

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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
• 1/3 teaspoon salt

Recipe

• 1 bring the water bath up to a temperature. this will take some time, so plan ahead.
• 2 beef temperature guidelines.
• 3 rare: 120°f / 49°c.
• 4 medium rare: 134°f / 56.5°c ( 2 hours cooking time)
• 5 medium: 140°f / 60°c.
• 6 medium well: 150°f / 65.5°c.
• 7 well done: 160°f / 71°c
• 8 heat a skillet over medium high heat. add 2 t olive oil to the bottom of a skillet.
• 9 pat the tenderloin dry with a paper towel. lightly brush the meat with olive oil. sprinkle with salt & pepper.
• 10 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.
• 11 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.
• 12 place in the preheated water bath. cook to desired doneness, see chart listed above. *for medium rare, cook at 138°f for 2 hours.
• 13 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.
• 14 before serving: mix 2 t of melted butter with 1/3 t salt. heat up your skillet
• 15 remove the tenderloin from the water bath. discard any liquid from the bag.
• 16 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.
• 17 the meat does not need to rest before slicing.
• 18 slice and serve.