INFO
My first try into Sous-Vide cooking, excellent, awesome with Beef Tenderloin (Sous-Vide) and [Butter Brussel Sprouts (Sous-Vide)](Butter Brussel Sprouts Sous Vide.md) and [Butter Carrots (Sous-Vide)](Butter Carrots Sous Vide.md)
Details
Ingredients
- 1 Beef Tenderloin (30 mm)
- 1 Shallot
- 2 twigs of Thyme
- A tad of olive oil
- 0.5 Tbsp of Salted Butter
- Salt & Pepper
- 0.5 Tbsp of Salted Butter for searing
Method
- Rub the steak with the olive oil
- Salt and pepper
- Place the beef into the bag
- Add the Thyme & Shallot
- Vacuum and seal the bag
- Place into the hot bath for 60 mn
- Place a pan to heat up with a tad of oil
- Take out the meat, dry it out
- add butter to the pan
- Sear the meat for 30-45 seconds on each sides
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time (sous-vide) | |
| Cooking Time (traditional) | 60 mn |
| Temperature | 55 °C (Medium Rare) |
| Authors | Pascal Crausaz cuisinetechnology |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
