Frozen Tenderloins to Delicious !

(2)

Mike Dinndorf

Lake Minnetonka

Carnivore by choice!

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Place 2 frozen, 10 oz beef tenderloin steaks direct from the freezer into vacuum seal bag, mix in beef dry rub seasoning and vacuum seal. Sous Vide at 130 degrees for 5 1/2 hours. Remove from bag. Sear in a hot cast iron skillet with a little butter until meat reaches 142 degrees. Remove from pan. Rest meat. Serve and enjoy!
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Ingredients for 2

  • 2 - 10oz Beef tenderloin steaks

  • Beef dry rub seasoning

  • Pat of butter

Directions

  • Step 1

    Place completely frozen steaks into a vacuum bag. Add beef dry seasoning. Vacuum seal.

  • Step 2

    Place into sous vide prepared water/pot. 130 degrees for 5.5 hours.

  • Step 3

    Heat cast iron skillet to high temperature. Remove steaks from bag. Add butter to skillet and quickly place steaks directly onto hot skillet to sear. Sear both sides approximately 3 minutes. Cook to desired internal temp. For medium rare I like to remove at 142 degrees.

  • Step 4

    Let steaks rest a couple minutes. Plate with your choice of sides and enjoy!

    • Finishing Steps

    • Step 0

      Enjoy!

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130 F / 54.4 C Recipe Temp
Recipe Time
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