sous vide recipe
- The Best sous vide recipe
- Perfect Sous Vide Beef Tenderloin with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfect Sous Vide Beef Tenderloin with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Sous Vide Beef Tenderloin with Garlic Butter Sauce
The Best sous vide recipe
Perfect Sous Vide Beef Tenderloin with Garlic Butter Sauce
A restaurant-quality, perfectly cooked beef tenderloin with a rich garlic butter sauce, achieved through precise sous vide cooking followed by a quick sear. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef tenderloin
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp olive oil
- 1 cup heavy cream
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- Fresh parsley, chopped
- Extra virgin olive oil
👨🍳Directions
-
1
Preheat your sous vide circulator to 130°F (54°C) for the beef. Place a large pot on the stove and bring it to a simmer with about 2 inches of water. Add a few ice cubes to keep the water temperature stable. -
2
Pat the beef tenderloin dry with paper towels. Rub it generously with salt, pepper, and olive oil. If using a vacuum sealer, seal the beef in a vacuum bag and remove all the air. -
3
Place the sealed beef in the water bath of the sous vide circulator. Cook for 2 hours 30 minutes at 130°F (54°C). Remove the beef and let it rest for 10 minutes before slicing. -
4
While the beef rests, prepare the garlic butter sauce. In a saucepan, heat the heavy cream over medium heat. Add minced garlic, butter, thyme, and rosemary. Simmer for 5 minutes until slightly thickened. Season with salt and pepper. -
5
Slice the beef into 1-inch thick medallions. Spoon the garlic butter sauce over the beef slices. Garnish with chopped parsley and drizzle with olive oil.
🔧Equipment
- Sous vide circulator
- Water bath
- Digital thermometer
- Vacuum sealer (optional)
- Large pot
- Mixing bowls
- Knife and cutting board
- Spatula
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, marinate the beef in a mixture of olive oil, garlic, and herbs for 30 minutes before sous vide cooking.
- Adjust the cooking time based on your desired doneness (e.g., 125°F for rare, 135°F for medium-rare).
- Use a meat thermometer to ensure the beef reaches the desired internal temperature (125°F–130°F for medium-rare).
- For a quicker sear, use a cast-iron skillet and cook the beef slices for 2–3 minutes per side over high heat.
Substitutions
- Substitute heavy cream with coconut cream for a lighter option.
- Replace rosemary with fresh dill if unavailable.
Watch Video Of How Perfect Sous Vide Beef Tenderloin with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Sous Vide Beef Tenderloin with Garlic Butter Sauce
What is sous vide cooking and how does it differ from traditional cooking methods?
Sous vide cooking involves cooking food in a vacuum-sealed bag or container at a precise, controlled temperature using a water bath. Unlike traditional cooking, which relies on high heat and open flames, sous vide retains moisture, enhances flavor, and allows for more consistent results. Traditional methods often involve overcooking or uneven heat distribution, whereas sous vide ensures even cooking and retains nutrients and juices.
How do I prepare food for sous vide cooking?
Preparing food for sous vide involves cleaning, trimming, and sometimes marinating the ingredients. For proteins like steak or chicken, you might trim excess fat, season lightly, and vacuum-seal them. Vegetables can be peeled, sliced, or left whole, depending on the dish. Always ensure the food is dry before sealing to prevent leaks. For sauces or soups, you can directly vacuum-seal them in a bag.
What are the best sous vide temperatures for different types of food?
– Proteins: 130–155°F (54–68°C) for medium-rare to well-done, depending on thickness.
– Vegetables: 185–200°F (85–93°C) for tender textures like potatoes or carrots.
– Sauces & Soups: 195–212°F (90–100°C) to thicken and infuse flavors.
– Pasta: 195–200°F (90–93°C) for al dente consistency.
– Dairy (e.g., cheese): 110–120°F (43–49°C) to prevent curdling.
Why should I use a vacuum sealer for sous vide cooking?
A vacuum sealer ensures the food is airtight, preventing leaks, oxidation, and flavor loss. It also helps maintain even cooking temperatures by minimizing heat transfer issues. Without sealing, steam can escape, leading to uneven cooking or spoilage. For convenience, you can use a vacuum sealer bag or a sous vide-safe pouch.
How long should I cook food in the sous vide bath, and can I adjust the time based on thickness?
Cooking time depends on the food type and desired doneness. Thicker cuts (e.g., steaks) may require longer times than thinner ones. For example:
– Steak (1.5 inches thick): 1–2 hours at 135°F (57°C) for medium-rare.
– Chicken breast (1 inch thick): 1–1.5 hours at 145°F (63°C) to ensure safe internal temperature.
– Potatoes: 1–2 hours at 195°F (90°C) for fluffy results.
Always check the food’s internal temperature with a thermometer for accuracy. Adjust time based on thickness—thicker pieces may need more time, while thinner ones can be done faster.
