Beef Tenderloin (Sous Vide)
In sous vide not only thin steaks like New York, Ribeye roll and Striploin come out perfect. A tenderloin steak also becomes perfect, with a wonderful texture, soft and juicy.
Ingredients
| 200 g | beef tenderloin | |
| — | coarse-crystal salt | |
| — | freshly ground black pepper | |
| — | fresh thyme | |
| 2 tbsp | 30 ml | olive oil |
| 2 tbsp | 30 ml | fat and a cube of butter for searing in a pan |
Instructions
COOKING TEMPERATURE – 57.5°C /135.5°F/. COOKING TIME – 01:30 hours.
- Set your sous vide to 57.5°C /135.5°F/.
- Rinse the meat with cold water and pat it dry well. Season with salt and freshly ground black pepper.
- Place it in a bag, add sprigs of thyme and vacuum seal.
- Cook 01:30 hours at 57.5°C /135.5°F/.
- Once the timer goes off, remove the meat from the bag and dry it well with kitchen paper. In a non-stick pan add the frying fat, thyme and the butter cube. Sear the meat in the heated pan to the preferred doneness and a caramel crust. Serve with your favourite sauce and side.
TIP: When working with sous vide, hygiene must be at a very high level to avoid cross-contamination, especially when working at temperatures below 60°C. Strictly follow the hygiene instructions from your HACCP system. It is not by chance that I start by rinsing the meat with cold water — this washes off any remaining blood or foreign bodies stuck on during transport. So the tenderloin does not flatten and turn into a chop when you vacuum it, I recommend tying it at both ends with kitchen twine. This way it keeps its round shape both in the bag and during the subsequent quick heat treatment in the pan.
After the sous vide cooking and the subsequent heat treatment the meat can be served immediately without resting, but I always /maybe out of habit/ leave it for a few minutes. Then I also remove the kitchen twine, which has already done its job and kept the round shape of the tenderloin. The temperature in the centre was 58°C, very lightly pink and juicy. Perfect.