Sous Vide Chateaubriand (Center-Cut Beef Tenderloin)
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1 (24-ounce) center-cut beef tenderloin
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
Season the tenderloin with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Remove the tenderloin from the bag, pat dry, and season with additional salt and pepper.
Heat olive oil in a large cast-iron or stainless-steel skillet over medium-high heat. When the oil is shimmering, add the tenderloin and sear on all sides until golden brown, about 5 minutes total.
Transfer the tenderloin to a cutting board and let rest for 5 minutes. Slice and serve.