Sous Vide Style Beef Tenderloin

(1)

Olga Nimeck

Ontario, Canada

I love to cook beef and pork. Especially steaks, Prime rib roasts and ribs. I have been experimenting with my own recipes and incorporating them into the eSous vide Style of cooking. This method of cooking has changed my cooking methods a great deal and I find the out ...

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If you are looking for infused flavor I guarantee that once you try the garlic oil and rub while cooking the steaks you will never change your recipe. But you have to be a garlic lover. The garlic might seem excessive during prep but trust me the end result is an infusion of flavors that you will not experience in a steak house. Each bite will not disappoint. My recipe is for medium rare. The steak will look raw but it is not and will be evenly cooked throughout.
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Ingredients for 2

  • Two beef tenderloin 1” to 1 1/2 in.thick

  • 1/4 cup Virgin Olive oil

  • 1 garlic bulb

  • Sea Salt & fresh cracked pepper

  • 3 tbsp garlic or plain butter

  • your favorite steak rub

  • 2 Fresh Sprigs of Rosemary

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

  • Step 2

    Take approx 5 large garlic cloves and mince in a chopper with olive oil. Spread entire area generously on both steaks .

  • Step 3

    Rub steak rub over entire steak working in the garlic oil mixture. Season both steaks with with sea salt and fresh cracked pepper to taste

  • Step 4

    Place both steaks in a zip lock Bag. Place a Rosemary spring on each side of the steaks in the bag. Use the water bath method to seal the bags air tight. Place the bags in the water oven bath and cook.

  • Step 5

    When the cooking time is up and you are not quite ready for the finishing process you can leave the steaks in the oven bath until you are. They will not overlook. The temperature remains constant allowing them to maintain the same temp throughout.

    • Step 0

      Remove steaks from cooking bags. Pat with a paper towel. Melt the butter and oil in the skillet on medium high heat. Wait for the sizzle. I added sliced mushrooms to the skillet for a topping on the steaks . I prefer iron skillet. When the butter starts to sizzle and turn brown place the steak in the skillet and begin to baste with a spoon the entire time. For 1 inch steaks no more than 1 minute /side. I decided to fry up some sliced porcini mushrooms prior to searing the steaks first for a topping. Your can also do this with onions . Then add the steaks.

    • Step 1

      Take the steaks out and let rest for 5 minutes before cutting to retain all the juices. If you have any left over garlic /oil drop some on top of the steak while resting and a small pad of garlic butter. Ready to serve.

    • Step 2

    • Step 3

      These are my three favorite rubs for steaks.

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130 F / 54.4 C Recipe Temp
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