Are you looking for an easy way to achieve restaurant-quality beef tenderloin at home? Look no further! This sous vide beef tenderloin recipe is your ticket to juicy, flavourful, and incredibly tender steak every single time. Forget about overcooked or undercooked meat; this foolproof method guarantees perfection. Whether you're a seasoned chef or a kitchen novice, this recipe is designed for success, offering a delicious and healthy meal that's perfect for a special occasion or a weeknight dinner. Get ready to impress yourself and your loved ones with this incredibly easy and delicious recipe for healthy meals!
Ingredients:
- 1 (2-pound) beef tenderloin, trimmed of silver skin
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic, smashed
Equipment:
- Sous vide immersion circulator
- Large, sealable sous vide bag
- Kitchen twine (optional)
- Large skillet or cast iron pan
- Tongs
Instructions:
Step 1: Preparing the Beef Tenderloin
Pat the beef tenderloin dry with paper towels. This is crucial for a good sear later on. Drizzle the tenderloin with olive oil and generously season with salt and pepper. Tuck the rosemary and thyme sprigs under the tenderloin, along with the smashed garlic cloves.
Step 2: Sous Vide Cooking
Place the seasoned beef tenderloin in the sous vide bag. Remove as much air as possible before sealing the bag. If you're concerned about leaks, you can double-bag it for extra security.
Set your sous vide immersion circulator to 130°F (54°C) for medium-rare, or adjust the temperature according to your preferred doneness. Submerge the bag in a water bath, ensuring the water completely covers the bag. Cook for at least 2-3 hours, or up to 4 hours for even more tender results. Longer cooking times won't overcook the meat, only improve its tenderness.
Step 3: Searing for Flavor
After the sous vide cooking is complete, carefully remove the beef tenderloin from the bag. Pat it dry again with paper towels. Heat a large skillet over high heat until it's screaming hot. Add a little extra olive oil if needed. Sear the tenderloin on all sides for 1-2 minutes per side, until you achieve a beautiful brown crust. This step adds amazing flavor and texture.
Step 4: Resting and Serving
Transfer the seared beef tenderloin to a cutting board and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice against the grain and serve immediately.
Tips for Success:
- Invest in a good quality thermometer: While the sous vide method is very precise, using a meat thermometer to check the internal temperature is always a good idea.
- Don't overcrowd the water bath: Ensure enough space around the bag for even water circulation.
- Experiment with seasonings: Feel free to get creative with your herbs and spices. Garlic powder, onion powder, or even a dry rub would all work well.
- Consider adding butter and garlic to the sear: For an extra decadent touch, add a knob of butter and a few cloves of minced garlic to the hot skillet during the searing process.
Variations:
- Herb-Crusted Tenderloin: Create a delicious herb crust by mixing bread crumbs, herbs, and spices before searing.
- Garlic-Herb Butter: Melt butter with garlic, herbs, and a squeeze of lemon juice and drizzle over the sliced tenderloin.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-400 (depending on size of serving)
- Protein: High
- Fat: Moderate
This sous vide beef tenderloin recipe is a perfect example of how simple techniques can yield extraordinary results. It's a quick dinner idea that's both healthy and impressive. Enjoy your perfectly cooked, delicious steak!