Unlock this content with a Rosendale Online subscription.
Get unlimited access to all of Rosendale Online.
Already a Rosendale Online member?
Log in
.jpg)
Duration:
2 hrs
Servings:
4
Level:
Beef tenderloin is an ideal cut for sous vide cooking, offering exceptional control over texture and doneness. Whether prepared whole or portioned into steaks, this method delivers consistently precise results.
Sous vide ensures beef tenderloin cooks evenly and retains its natural tenderness and moisture, making it a reliable choice for composed dishes, catered events, or lively action stations. With its versatility and foolproof consistency, this technique elevates the tenderloin to its full potential.
Part 1:
Beef Tenderloin
Step 1
Trim the beef tenderloin removing excess fat. You may truss it if you wish tokeep a nice cylindrical shape but is optional.
Step 2
Next season it very generously with salt, pepper, and fresh thyme branchesand place in a vacuum bag with olive oil. (1/4 cup for tenderloin).
Step 3
On a pre-heated grill, place the beef and seared it nicely all around until youget nice grill marks. Cool it down before next step (40F or below).
Step 4
Place the tenderloin, thyme and butter in a vacuum bag, then gently place itin the preheated water bath at desired temperature, for the class we did 56Cfor 1.5 hours (up to 3 hours). You may leave it in there longer if you wish.
Step 5
To finish the tenderloin, sear on the grill to give back that chard flavor andcrust.
Step 6
Remove the tenderloin from the grill aft er it is nicely browned, and let it restfor 5 minutes. Slice and add some finishing salt before serving.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
