Beef Tenderloin

I like it rare, but if you’d like it cooked a little more, raise the temp a bit.

Author

Kym Frankovelgia

I come from a huge Italian family so, food is a big deal to us! Once I learned about the Sous Vide method, I’ve been going nuts with it. Food is love and perfectly cooked food is the loviest.

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 135F / 57.2C

Ingredients

• Beef tenderloin
• Salt and Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Cook for one hour

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1. Paste with salt, pepper, and mayonnaise. Fry it on a very hot skillet, top, bottom and sides
2. The perfect Green Sauce... One bunch cilantro, thick stems removed leaves roughly chopped One bunch flat parsley leaf stems removed roughly chopped 1/3 cup brine packed small capers Half teaspoon Cumin seeds 1 teaspoon black pepper plus more for seasoning the meat Half teaspoon Cayenne pepper 3 tablespoons grated lemon zest One and ahalf teaspoons fresh lemon juice 3/4 cup extra virgin olive oil .
3. Take all of those green ingredients and pulverize them in a vita mix. Serve over steak or on the plate, under carved steak.  It’s awesome on or under just about everything.  Try this on Eggs Benedict.