Beef Tenderloin

Ingredients for 0

• Montreal Steak seasoning

• 8 lb. Whole Beef Tenderloin cut in half to equal 2 ea. 4-4.5 lbs pieces.

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC

• Step 2

  Trim the silver skin and fat membrane from the tenderloin and cut into 2 equal pieces.

• Step 3

  Season all sides with a fair amount of Montreal Steak seasoning.

• Step 4

  Vacuum seal each piece and refrigerate overnight.

• Step 5

  Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC

• Step 6

  Place the bag in the water bath and set the timer for 4 hours and 30 minutes.

• Finishing Steps

• Step 0

  Remove bags and place in a cambro or cooler to rest for 20 minutes.

• Step 1

  After resting, cut a corner off the bag, pour the au jus into a bowl or cup.

• 

  Step 2

  Place the meat on a cutting board and slice into 1 inch steaks and serve with au jus added to taste.

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