Beef Tenderloin (Sous Vide)
Sous vide beef tenderloin (bon filet). The source is a BuzzFeed Tasty video only; the classic sous vide method is reconstructed below.
Ingredients
Instructions
(Reconstructed / classic proportions — the source is a video only.)
- Season the beef tenderloin generously with salt and freshly ground black pepper.
- Seal the tenderloin in a vacuum bag with a knob of butter, a few sprigs of thyme and rosemary and a smashed garlic clove.
- Set the sous vide bath and cook: for medium-rare cook at about 54.4°C / 130°F, typically 1–3 hours depending on thickness.
- Remove from the bag, pat the surface completely dry with paper towels.
- Sear hard in a very hot cast-iron pan (or on the grill) with butter for about 1 minute per side, basting, until a deep crust forms.
- Rest briefly, slice and serve.