Beef Tenderloin

8 lb. Whole Beef Tenderloin cut in half to equal 2 ea. 4-4.5 lbs pieces. I do not brown any further, rest the meat 20 minutes. Cut into 1+ inch steaks, pour au jus over and serve.

Author

Ken McGowan

Prep Time: 00:00

Recipe Time: 04:30

Temperature : 134F / 56.7C

Ingredients

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

Directions

1. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
2. Trim the silver skin and fat membrane from the tenderloin and cut into 2 equal pieces.
3. Season all sides with a fair amount of Montreal Steak seasoning.
4. Vacuum seal each piece and refrigerate overnight.
5. Set your Anova Sous Vide Precision Cooker to 134ºF / 56.7ºC
6. Place the bag in the water bath and set the timer for 4 hours and 30 minutes.

Finishing Steps

1. Remove bags and place in a cambro or cooler to rest for 20 minutes.
2. After resting, cut a corner off the bag, pour the au jus into a bowl or cup.
3. Place the meat on a cutting board and slice into 1 inch steaks and serve with au jus added to taste.