Sous Vide Beef Tenderloin

There is nothing that will get a tenderloin cooked with perfect edge to edge consistency like a sous vide water oven (expect perhaps a commercial combi-oven).  The quest for the perfect tenderloin was the original reason I bought a water oven, although now it is one of the most used appliances in our house.

  • Vacuum seal the tenderloin with a few spices, don’t over spice this cut of meat.  I usually stick with some onion, garlic, and pepper.
  • Cook in the water oven at 136 for medium for 6-8 hours.
  • Its important to grill the outside very fast do you don’t cook the insides any further.   I find a heavy grilling pan that has been heated in the oven to 450 works better than using a hot frying pan.  A BBQ with a grilling burner also works good.  You only want to fry it for around 10 seconds per side and flip 4 times to get all 4 edges.


No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by WooThemes