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Medium-Rare Sous Vide Beef Tenderloin
Cook beef tenderloin to a perfect medium-rare with the help of sous vide. This cut will melt in your mouth!
Ingredients
- 2.5 lb center cut beef tenderloin, tied with twine
- kosher salt
- freshly cracked black pepper
- 1 tbsp ghee
Instructions
- Season the beef tenderloin well with kosher salt and black pepper.
- Add the seasoned tenderloin to a vacuum seal bag and use your vacuum sealer to seal. If you don't have a vacuum sealer, use another air removal method.
- Set up your immersion circulator in your water bath container and add the tenderloin. With those in place, fill the water bath with water to in between the minimum and maximum fill lines.
- Heat the water bath with the immersion circulator to 133 degrees F for medium-rare and cook for 2-4 hours. Do not cook longer than 4 hours.
- Remove the tenderloin from the water bath and bag. Pat completely dry with paper towels or a clean dish towel. Cut and remove the twine.
- Heat a cast iron skillet over high heat. Once smoking, add the ghee to the skillet. Once melted, add the tenderloin and sear on all sides for 30 seconds to 1 minute, until browned.
- Remove to a cutting board and let rest for 3-5 minutes before slicing into 3/4 inch thick medallions.
- Serve with a compound butter like blue cheese butter.
Notes
You can use a salt blend instead of kosher salt and pepper.
Ghee can be substituted with butter.
Calories: 540kcal, Protein: 34g, Fat: 44g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 18g, Cholesterol: 139mg, Sodium: 93mg, Potassium: 575mg, Calcium: 13mg, Iron: 4mg
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