Beef Tenderloin - Whole

For a trimmed, whole tenderloin. I cut it in two to make it more manageable/easier to sous vide.

Author

Heidi Kroft

Foodie from sun up til sun down!

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 134F / 56.7C

Ingredients

• Whole, trimmed beef tenderloin
• Fresh rosemary sprigs
• Fresh thyme bundles

Directions

1. Set your Anova Sous Vide Precision Cooker to 134.0ºF / 56.7ºC.
2. Pre-sear each trimmed tenderloin for only 1-2 minutes per side in a cast iron skillet
3. Cool/chill so you can handle it.
4. Lay fresh rosemary sprigs and thyme bunches on top of each piece
5. Seal it in a vacuum food saver bag or ziploc with all the air squeezed out of it
6. Add vacuum-sealed bag to pre-heated water bath

Almost There!

1. Discard the herbs.
2. Pre-heat a little olive oil in a cast iron skillet to medium-high.
3. Only 1-2 minutes per side!
4. Let it rest for 5 minutes, covered while you get your platter and knife ready
5. Slice, served and enjoy the most perfect medium rare filet mignon, ever!