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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sous Vide Beef Tenderloin Recipe

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This recipe for Sous Vide Beef Tenderloin is from The Abbott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-5 lbs Beef Tenderloin trussed to form a uniform shape. Tuck the tail under to help form the shape
Kosher salt and fresh ground pepper
8 sprigs of rosemary
2 tablespoons of ghee




Horseradish sauce
½ c. sour cream
2 tbsp. prepared horseradish
1 tbsp. mayonnaise
1 tbsp. finely chopped chives
1 tsp. Dijon mustard
¼ tsp. kosher salt
pinch freshly ground black pepper
Directions:
Directions:

  • Season the beef tenderloin well with kosher salt and black pepper

  • Add the seasoned tenderloin to a vacuum seal bag and use your vacuum sealer to seal. If you don't have a vacuum sealer, use another air removal method

  • Set up your Sous Vide device in your water bath container and add the tenderloin

  • Add sprigs of Rosemary along the sides of beef and seal the bag

  • Heat the water bath with the immersion circulator to 133º for medium-rare and cook for 2-4 hours. Do not cook longer than 4 hours

  • Remove the tenderloin from the water bath and bag. Pat completely dry with paper towels or a clean dish towel. Cut and remove the twine and discard rosemary

  • Heat a cast iron skillet over high heat. Once smoking, add the ghee to the skillet

  • Once melted, add the tenderloin and sear on all sides for 1 minute per side, until browned

  • Remove to a cutting board and let rest for 3-5 minutes before slicing into 3/4 inch thick medallions

  • Serve with Horseradish sauce
Personal Notes:
Personal Notes:
You can use a salt blend instead of kosher salt and pepper
Ghee can be substituted with butter

  • Requested by Karen

 

 

 

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