Never feel anxious cooking beef tenderloin again.
This post is brought to you in partnership with Joule: Sous Vide byChefSteps.
I have always considered beef tenderloin a “high stress” meal and given it a wide berth.
Emma Christensen
Add to this, roast beef tenderloin most often appears on menus around the holidays.
And pork chops that actually taste like something.
Maybe, just maybe, it could do the same for beef tenderloin.
Emma Christensen
Spoiler alert: Of course it could.
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Let’s talk about beef tenderloin for a second.
Emma Christensen
Typically, this cut is sliced into the individual steaks we know and love calledfilet mignon.
It’s a small cut, usually weighing less than 8 pounds total.
The fact that it’s tender actually makes it really easy to cookbut also very easy to overcook.
Emma Christensen
The Benefits of Cooking Beef Sous Vide
This is where sous vide comes into play.
Sous vide is avery gentle and slow kind of cooking.
While it cooks, the beef picks up the rich flavor of the Portso good.
Emma Christensen
When buying your tenderloin roast, confirm the butcher removes the silver skin.
Also, ask them to truss the roast with twine.
Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat.
Emma Christensen
When the pan is hot enough, a drop of water should sizzle and quickly evaporate on contact.
Transfer to a plate or cutting board and allow to cool slightly.
While the pan is still hot, add the butter and garlic.
Emma Christensen
Cook until the garlic is golden and fragrant, 30 to 60 seconds.
Let the wine come to a simmer, then remove from heat.
ensure the tenderloin and sauce are no longer steaming.
Emma Christensen
This helps the bag stay open and upright as you fill it.
Transfer the tenderloin to the bag and pour the sauce over top.
Lay 5 or 6 sprigs of thyme over the top of the tenderloin.
Emma Christensen
Fill a stock pot with 5 or 6 inches of water.
When you reach the top of the bag, zip it closed.
Place your Joule or other sous vide immersion circulator in the stockpot of water.
Emma Christensen
When the tenderloin is done, lift it from the water and place the bag on a kitchen towel.
Use tongs to lift the roast from the bag and transfer it to the skillet.
Be carefulit will sputter!
Emma Christensen
Transfer the tenderloin to a cutting board and rest for 5 to 10 minutes.
Simmer for about a minute and scrape up any browned bits stuck to the bottom of the pan.
Carefully transfer the sauce to a serving cup.
Emma Christensen
Cut through the twine and discard.
Serve immediately with the sauce.
Emma Christensen
