Tired of overcooked or undercooked steak? Yearning for that melt-in-your-mouth tenderness that restaurant steaks boast? Then look no further! This sous vide tenderloin recipe is your ticket to steak perfection, every single time. Even if you're a beginner in the kitchen, this easy recipe delivers restaurant-quality results with minimal effort. It's the ultimate in healthy meals and quick dinner ideas for busy weeknights, and a delicious dish to impress your guests on special occasions. Let's dive in!
Ingredients:
- 1 (1.5-2 lb) 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
- 1 tablespoon butter
Equipment:
- Sous vide immersion circulator
- Large, resealable food-safe bag
- Kitchen twine (optional)
- Cast iron skillet or other heavy-bottomed pan
Instructions:
Step 1: Preparing the Tenderloin
Pat the beef tenderloin completely dry with paper towels. This is crucial for a good sear later on. Generously season all sides with salt and pepper.
Step 2: Sous Vide Cooking
Place the rosemary, thyme, and garlic inside the food-safe bag. Add the seasoned tenderloin. Pour olive oil over the steak. Seal the bag, ensuring to remove as much air as possible. You can use the water displacement method for best results.
Submerge the bag in a water bath set to 130°F (54°C) for approximately 2-3 hours, or until the internal temperature reaches 130°F (54°C). For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Adjust cooking time based on your preferred level of doneness.
Step 3: Searing for Flavor
Once the tenderloin reaches your desired temperature, remove it from the bag. Pat it dry again with paper towels. Heat a cast iron skillet over high heat until very hot (almost smoking). Add butter to the pan. Sear the tenderloin for 1-2 minutes per side, until a beautiful crust forms. This step adds incredible flavor and texture.
Step 4: Rest and Serve
Remove the seared tenderloin from the pan 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 Sous Vide Success:
- Use a good quality thermometer: Accurate temperature control is key to sous vide cooking. Invest in a reliable thermometer to monitor both the water bath and the internal temperature of the meat.
- Don't overcrowd the bag: Make sure there's enough space around the tenderloin in the bag for even cooking.
- Properly seal the bag: Ensure that the bag is completely sealed to prevent water from entering and affecting the cooking process.
- Rest is essential: Allowing the tenderloin to rest is crucial for retaining its juices and achieving maximum tenderness.
Variations:
- Garlic Herb Butter: Add a compound butter with minced garlic, herbs, and lemon zest to the pan during searing for extra flavor.
- Spice it up: Experiment with different spices, such as smoked paprika or cayenne pepper, to add a kick to your steak.
- Different Herbs: Feel free to use your favorite herbs and spices to customize the flavor profile.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-400
- Protein: 35-45g
- Fat: 15-25g
- Carbohydrates: 0-5g
This sous vide tenderloin recipe is a fantastic example of homemade cooking at its finest. It's a simple yet elegant dish perfect for any occasion. Enjoy the best recipes and elevate your dinner game tonight!