Learn to make sous vide beef tenderloin
Cooking Time: 45-60 minutes
Ingredients:
1 Beef Tenderloin 1 – 3kg
2-4 Sprigs of Fresh Thyme
Black Truffle Oil, to taste
Sea Salt and Coarse Ground Black Pepper, to taste
Step 1:
Set the Vacpack Sous Vide water bath to the desired temperature. Ensure the water circulator is working and the timer is set for as long, or longer than the minimum required cooking time. See table below for steak exactly as you like it.
Beef Temperature Guidelines
Rare: 49°C
Medium Rare: 56°C
Medium: 60°C
Medium Well: 65°C
Well Done: 71°C
Step 2:
Season the beef tenderloin with sea salt and black pepper.
Step 3:
Roll edges of vacuum bag back 60mm to 100mm to keep top of bag clean when inserting steak and to prevent cross-contamination.
Place beef into the bag, along with sprigs of thyme and black truffle / olive oil.
Note: tenderloin steak can be cut into smaller sections to fit bag.
Step 4:
Vacpack and seal bag to about 95% vacuum. Place in circulating water bath and cook for 60-90 minutes.
Step 5:
Remove cooked beef from Sous Vide bath and carefully open pouch. Gently remove beef and dry on paper towel to absorb excess moisture.
Step 6:
Sear steak evenly in hot pan or on grill.
Step 7:
Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require more than a few moments to rest.