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Sous Vide Whole Beef Tenderloin
Duration:
2 hours
Level:
Difficult
Beef tenderloin is well-suited for the sous vide method. It can be cooked whole, cut into individual steaks, or in smaller pieces. No matter how you slice it, using this method will ensure your beef tenderloin is cooked perfectly for your dishes, catering, or even better - for action stationsat your favorite parties.
Step by Step Guide
Step 1
Trim the beef tenderloin, removing excess fat. You may truss it if you wish to keep a nice cylindrical shape but it is optional.
Step 2
Season it very generously with salt and pepper.
Step 3
On a pre-heated grill, place the beef and sear it all around until you get nice grill marks. Cool it down before the next step to 40F or below.
Step 4
Place the tenderloin, thyme, and butter in a vacuum bag, then gently place it in the preheated water bath at the desired temperature. We recommend 56C for 1.5 hours (up to 3 hours). You may leave it in for more time if you wish.
Step 5
To finish the tenderloin, sear on the grill to give back that charred flavor and crust.
Step 6
Remove the tenderloin from the grill after it is nicely browned, and allow to rest for 5 minutes. Slice and add some salt before serving.
Step by Step Guide
Step 1
Trim the beef tenderloin, removing excess fat. You may truss it if you wish to keep a nice cylindrical shape but it is optional.
Step 2
Season it very generously with salt and pepper.
Step 3
On a pre-heated grill, place the beef and sear it all around until you get nice grill marks. Cool it down before the next step to 40F or below.
Step 4
Place the tenderloin, thyme, and butter in a vacuum bag, then gently place it in the preheated water bath at the desired temperature. We recommend 56C for 1.5 hours (up to 3 hours). You may leave it in for more time if you wish.
Step 5
To finish the tenderloin, sear on the grill to give back that charred flavor and crust.
Step 6
Remove the tenderloin from the grill after it is nicely browned, and allow to rest for 5 minutes. Slice and add some salt before serving.
Rich Rosendale, CMC
I am passionate about sharing culinary knowledge and inspiring others.
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