Sous Vide Supreme – Cooking Experiment #1 – Beef Tenderloin

I recently purchased a Sous Vide Supreme cooker (“Sous Vide” is French for “under vacuum”), and my very first cooking attempt was Beef Tenderloin, which I will share here.

The end result was the most tender beef tenderloin I’ve ever had, perfectly pink all the way through, with a nice crust on the edges. The meat could be cut effortlessly with a fork, and just melted in my mouth. I will definitely be making this recipe again!

1. Salt and pepper the beef tenderloin

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2. Vacuum seal in cooking-safe plastic bags, with 1 tablespoon of butter

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3. Cook at 138 F for 3 hours

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4. Remove from bags and drain the juices.

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5. Preheat cast iron skillet to just under the smoke point for butter

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5. Briefly sear tenderloin on each side in butter (I used a cooking torch, too, just for fun)

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6. Slice, plate, and enjoy

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Sous Vide Supreme Demi Water Oven, Black, SVD-00101

Waring Pro PVS1000CGB 1-Gallon Pistol Vac Reusable Bags, 24 Count

Waring Pro PVS1000 Pistol Vac Professional Vacuum Sealer System

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