Whole Beef Tenderloin

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: 00:10

Recipe Time: 03:00

Temperature : 135.5F / 57.5C

Ingredients

• Beef tenderloin
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.5ºF / 57.5ºC.
2. Vacuum seal the tenderloin
3. Cook it for three hours

1. Cut the cooked tender line into 4 to 6 manageable serving sizes making sure they still remain thick.
2. Flash fry on the stove or grill or with the torch. I like to paint the meat with mayonnaise first because it does give it a really beautiful color.
3. My picture shows the tenderloin served with my green sauce, a puff pastry round and an edible flower which is very delicious but you can serve it anyway you like with anything you like. Nestled into a bed of mashed potatoes is also very lovely and delicious.
4. Invite five great friends over and devour this very delicious feast.