Sous Vide Picanha with Horseradish Dijon

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Juicy sous vide picanha finished with a golden sear and topped with creamy horseradish Dijon sauce. Perfect for steak night or special occasions.

Scale

2 6-ounce tenderloins (filet mignon or picanha steaks)

2 teaspoons salt

½ teaspoon black pepper

1 tablespoon avocado oil

Creamy Horseradish Sauce

2 tablespoons horseradish

½ teaspoon salt

½ teaspoon black pepper

½ cup sour cream

1 tablespoon mayonnaise

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

Chives for garnish

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1. Season the tenderloins on both sides with salt and pepper.

2. Place in a vacuum seal bag or use the water displacement method.

3. Preheat a water bath to 125°F. Add the sealed beef and cook for 3 hours.

4. Remove the steaks and pat dry thoroughly with paper towels.

5. Heat a cast iron skillet over high heat until smoking hot.

6. Add avocado oil and sear the beef 45–60 seconds per side until a golden crust forms.

7. Remove from heat and rest 2–3 minutes before slicing.

8. For the sauce, mix all creamy horseradish ingredients in a bowl until smooth.

9. Garnish steaks with chives and serve with the sauce.

Store leftover sauce in an airtight container in the fridge for up to 3 weeks.

Make sure steaks are dry before searing to avoid steaming.

Use mayonnaise to brush steaks before searing for extra browning if desired.

Find it online: https://sousviderecipe.com/sous-vide-picanha-with-horseradish-dijon/