Achiote Black Pepper Beef Tenderloin

Achiote & Black Pepper Beef Tenderloin

Author

T C

Tasty food!

Prep Time: 00:05

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• 1kg beef tenderloin
• 1 packet Sazon Goya Achiote Powder or 1 tablespoon of achiote powder
• 1 teaspoon finely ground Black Pepper
• 1 tablespoon whole black peppercorns

Directions

1. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
2. Mix the achiote powder and the ground black pepper in a small bowl and then rub all over the beef tenderloin (wear gloves as the achiote will stain your hands slightly orange)
3. Place the seasoned tenderloin in a ziploc bag and seal. Then place in the water bath and cook.

Oven

1. Remove the tenderloin from the bag and lightly pat dry.
2. Place the tenderloin on a flat baking pan and sprinkle the whole peppercorns over the top.
3. Place the baking pan in the oven at 204°c (400°f) and bake for 15-20 mins or until the tenderloin is crisp on the outside.
4. Remove the baking pan and let the meat settle for 10-15 mins.
5. Plate the tenderloin and carve at table. Serve with the sides of your choice.