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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We were so very gourmet growing up — we “discovered” the idea of putting garlic butter onto our steaks. Although looking back, we probably had made garlic margarine. Ah, we knew so little. As an adult, I still love a steak with a good compound butter. Here I top the steak with a blend of the flavors that top classic baked potatoes. How could this not be delicious? Cook the bacon quite crisp and save a bit for a final garnish.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

  • 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.

  • Step 3

    Place the bag in the water bath and set the timer for 45 minutes.

  • 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.

  • Step 5

    Spoon butter onto piece of plastic wrap. Roll butter into a log, wrap tightly, and refrigerate until steak is finished.

    • Finishing Steps

    • 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.

    • 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.

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134.6 F / 57 C Recipe Temp
Recipe Time
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