Sous Vide Beef Tenderloin

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This foolproof Sous Vide Beef Tenderloin recipe delivers juicy, tender steaks every time with perfect doneness edge to edge.

Scale

1 (1 1/2-pound) center cut beef tenderloin (chateaubriand), trimmed of all silver skin

Kosher salt and freshly cracked black pepper

4 sprigs thyme

7 tablespoons unsalted butter, softened

2 tablespoons chopped fresh parsley leaves

1 garlic clove, minced or grated on a microplane

1 teaspoon juice and 1 teaspoon zest from 1 lemon

1 tablespoon vegetable oil

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1. Cut tenderloin into four 6-ounce portions and flatten to approx. two-inch thickness.

2. Season steaks with salt, pepper, and add thyme sprigs.

3. Vacuum-seal steaks or use zipper bag with water displacement method.

4. Preheat sous vide bath to 130°F (medium rare) or 140°F (medium). Cook for 45 minutes to 4 hours.

5. Mix 6 tablespoons butter with parsley, garlic, lemon juice, and zest; season with salt and pepper.

6. Remove steaks from bag, pat dry thoroughly with paper towels.

7. Heat 1 tablespoon butter and oil in skillet on high. Sear steaks about 1 minute per side until browned.

8. Let steaks rest 1–5 minutes. Top with herb butter and serve.

You can cook beef tenderloin up to 4 hours with no loss in texture. For larger roasts (1kg or more), allow 2–4 hours.

Finish with a great sear for best flavor and appearance.

Find it online: https://sousviderecipe.com/sous-vide-beef-tenderloin/