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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 1/2 lb center cut beef tenderloin, tied with twine
- 2 tsp kosher salt, more to taste
- 1 tsp freshly cracked black pepper, more to taste
- 1 tbsp ghee, (clarified butter)
Instructions
- Heat the water bath with the immersion circulator to 133°F for medium-rare.
- Season the tenderloin generously on all sides with kosher salt and freshly cracked 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.
- Add the beef tenderloin to the water bath 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.
Notes
You can use a salt blend instead of kosher salt and pepper.
Ghee can be substituted with butter.
This is excellent served with blue cheese butter or bordelaise sauce.
The cook time doesn't change much based on size; the 2-4 hour window works for tenderloins from 1.5 to 4+ pounds.
Calories: 302kcal, Carbohydrates: 0.2g, Protein: 42g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 127mg, Sodium: 879mg, Potassium: 674mg, Fiber: 0.1g, Sugar: 0.002g, Vitamin A: 2IU, Calcium: 44mg, Iron: 3mg
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