Sous Vide Beef Tenderloin
PrintSous Vide Beef Tenderloin
Sous vide cooking allows for precise temperature control, resulting in perfectly cooked beef tenderloin with a tender, juicy texture. The beef is seasoned and vacuum-sealed, then cooked in a water bath to the exact level of doneness desired. A final sear in a hot pan gives the beef a beautiful crust.
- Total Time: 2 h
- Yield: 4 portions 1x
- Category: High
Ingredients
Units
Scale
- 2 lbs beef tenderloin
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 sprig rosemary
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season the beef tenderloin with salt and pepper. Place in a vacuum-seal bag with garlic, rosemary, and olive oil. Seal the bag using a vacuum sealer.
- Sous Vide Cooking: Preheat a sous vide water bath to 130°F (54°C) for medium-rare. Submerge the bagged beef in the water bath and cook for 1-2 hours.
- Sear the Beef: After cooking, remove the beef from the bag and pat dry. Heat a skillet over high heat and add a small amount of oil. Sear the beef on all sides until a golden-brown crust forms, about 1-2 minutes per side.
- Rest and Serve: Let the beef rest for 5 minutes before slicing and serving. Enjoy!
