Sous Vide Beef Tenderloin with Bacon Chive Butter
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 2
2 (8-ounce) thick-cut tenderloin steaks
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened
3 tablespoons chopped fresh chives, plus 1/2 bunch whole chives
3 strips thick-cut bacon, cooked crisp and crumbled
2 teaspoons sour cream
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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Step 2
Season steaks with salt and pepper and place in a large zipper lock bag. Add a few whole chives. Seal the bag using the water immersion technique.
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Step 3
Place the bag in the water bath and set the timer for 45 minutes.
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Step 4
While steaks cook, prepare the compound butter: Combine 3 tablespoons butter with the minced chives, 2/3 of the bacon, and sour cream. Season to taste with salt and pepper.
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Step 5
Spoon butter onto piece of plastic wrap. Roll butter into a log, wrap tightly, and refrigerate until steak is finished.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the steaks from the bag and pat dry with paper towels. Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the steaks and sear until well-browned, about 1 minute per side. Transfer to a plate and let rest for 5 minutes.
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Step 1
To serve, plate steaks with any side dish (we choose mashed potatoes) and top each steak with a generous slice of the chive, bacon and sour cream butter. Garnish with any extra crumbled bacon and a few whole chives. Serve.