Time for a quickie… that takes 3 hours
Here’s a little quick bonus recipe for ya.
Enjoy!
The meat guy at Sam’s royally screwed up a whole beef tenderloin by just cutting one end off without cleaning it up in any way so they had it on sale. I didn’t think it would work with my standard tenderloin method but it had some good sections of meat and was super cheap.
After some handy-dandy knife work, I was able to separate the “roast” into 4 usable pieces without the fat or silverskin. This seemed like the perfect opportunity to experiment with another sous vide recipe.
After about 3hrs plus a few minutes on the grill this turned out fantastic, especially paired with a horseradish dill sauce. I had punted on the tenderloin for a dinner party and opted for another protein, but this would have turned out just fine.
Not bad for an experiment. That’s what happens when you…
Get creative and get cooking!
Sous Vide Beef Tenderloin
Equipment
- Sous Vide
- Grill
Ingredients
Beef Tenderloin
- 3 lb Beef Tenderloin Trimmed I had 4 peices cleaned and trimmed
- 2 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
- 1 tbsp crushed garlic
- Salt and Pepper
- 1 tbsp dried rosemary
Horseradish Dill Sauce
- 3 tbsp Mayo
- 2 tbsp Sour Cream
- 3 tbsp Prepared Horseradish
- 2 tsp dill
- Salt and Pepper
Instructions
Make the horseradish dill sauce
- Take the horseradish and squeeze as much liquid out as possible. Cheesecloth is GREAT for this but you could use paper towels in a pinch.
- Mix all the sauce ingredients together and season with salt and pepper. Mix well and stash in the fridge.
Prep and Sous Vide the beef
- Season the meat liberally with salt, pepper and the rosemary
- Prep 2 vacuum sealer bags to hold the meat and add the vinegar, oil and crushed garlic evenly to each.
- Prep your sous vide device and start the water heating to 134 for medium rare
- Add the meat evenly to the bags and seal.
- Dunk them in the sous vide container and let them cook for 3 hours.
- Once complete, remove the meat from the bags and pat dry with paper towels.
- Preheat your grill to Chernobyl.. or as hot as you can get.
Sear the meat
- Sear the meat for 60-90 seconds on each side.
- Slice and enjoy with the horseradish sauce!!
