Dec 11 , 2018
French for “under vacuum,” sous vide (pronounced “soo veed”) is a method of cooking that relies on precision temperature control to create the perfect doneness every time. When it comes to cooking steak, cooking sous vide is a game-changer. Cooking sous vide helps ensure that your meat is cooked to a safe temperature without ever overcooking.
For this recipe, you’ll use a precision cooker (also called a sous vide cooker or sous vide circulator) as well as a large pot of water — no need to put it on the stovetop. You’ll prepare the steak then place it in a vacuum sealed bag or zip-top freezer bag using this water displacement method. The sous vide cooker will heat and circulate the water, which will cook your tenderloin to a precise temp. Then, all that’s left is to sear it over high heat, and enjoy!
Feel free to get creative here with herbs. We used rosemary and thyme, but you can shake on any dried spice mixture you like or experiment with your own blend.
We recommend pre-searing the tenderloin to really trap in all the juicy flavor of this lean meat. This is not required for sous vide, and you may want to experiment with searing or not searing to see how you prefer it. Have fun!
Sous Vide Beef TenderloinServes two
For the sous vide tenderloin2 8oz Frontiere Natural Meats organic beef tenderloins
2 Tbsp olive oil
4 Tbsp butter, divided
2 sprigs fresh rosemary (or ½ tsp dried)
2 sprigs fresh thyme (or ½ tsp dried)
Salt and pepper to taste
For the sous vide tenderloin:
Place your sous vide cooker in a pot of water and set to 140°F (for medium doneness).
Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Pat tenderloins dry with paper towels. Sprinkle on a pinch of salt and add steaks to skillet. Sear for 2-3 minutes per side. Remove tenderloins to a plate to cool.
Place fresh herbs in the skillet, reduce heat to medium, and sauté for one minute. Reserve remaining oil in the skillet.
Add herbs, meat, and 1 Tbsp butter per tenderloin to a freezer bag or food-safe vacuum bag and seal with a vacuum sealer or by using this water displacement method.
Clip the bag to the side of the pot and cook for 90 minutes.
Once finished, remove the meat and herbs. Discard bag. Heat 1 Tbsp butter and herbs in a clean skillet over high heat. Sear each tenderloin for 1 minute per side. Remove to a plate, and pour remaining butter over each steak. Allow to rest for 5 minutes and slice just before serving. Serve with red wine sauce and roasted or steamed potatoes, carrots or greens.