Sous Vide Beef Tenderloin
Ingredients:
- 1 Beef Tenderloin or Chateaubriand 2-6 lbs
- 2-4 Sprigs of Fresh Thyme
- Black Truffle Oil, to taste
- Kosher Salt and Coarse Ground Black Pepper, to taste
Direction:
Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to desired temperature. Beef Temperature Guidelines Rare: 120°F / 49°C Medium Rare: 134°F / 56.5°C Medium: 140°F / 60°C Medium Well: 150°F / 65.5°C Well Done: 160°F / 71°C
1. Season the beef with kosher salt and black pepper.
![](https://www.cuisinecraft.co.th/wp-content/uploads/2021/11/sous-vide-beef-tenderloin-1.jpg)
2. Roll edges of vacuum pouch back an inch or two to prevent cross-contamination. Place beef into the bag, along with sprig of thyme and black truffle olive oil. Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.
![](https://www.cuisinecraft.co.th/wp-content/uploads/2021/11/sous-vide-beef-tenderloin-2.jpg)
3. Vacuum seal beef to 95% vacuum or greater. Place in circulating water bath and cook for 60-90 minutes, or until target core temperature is reached.
![](https://www.cuisinecraft.co.th/wp-content/uploads/2021/11/sous-vide-beef-tenderloin-3.jpg)
4. Remove cooked beef from bath and carefully open pouch. Remove beef, gently dry on paper towel to absorb excess moisture and sear evenly in hot pan or grill.
![](https://www.cuisinecraft.co.th/wp-content/uploads/2021/11/sous-vide-beef-tenderloin-4.jpg)
5. Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require but a few moments to rest.