Sous Vide Beef Tenderloin Filet
Sous Vide Beef Tenderloin Filet
Sous vide cooking is the best way to get perfectly cooked steak every time. This method of cooking steak in a vacuum bag at low temperature brings your steak up to an ideal temperature and not a degree above. For delicate steaks like Tenderloin Fi...
- Author
- Lake Geneva Country Meats
- Prep Time
- 10 minutes
- Servings
- Makes 2 steaks – feeds 2 people
Ingredients
- 2 Leahy’s Angus Beef Tenderloin Filets (cut as thick as you like – we recommend 1.5″ thick)
- Salt
- Pepper
- 2 Tbsp Butter (divided)
- Thyme (Several sprigs)
- 6 clove Garlic (divided)
Directions
- Set your sous vide cooker to 125ºF for rare, 130ºF for medium-rare, 135ºF for medium, or 140ºF for medium-well. Heat a bowl of water of an appropriate size to fit your steaks.
- Season your steaks with salt and pepper. Place them in a vacuum bag, then add 2 small pats of butter, 3-4 sprigs of thyme, and 2 smashed cloves of garlic. Seal bag shut. We can vacuum seal for you, or you can do this at home. You can also use a securely sealed zippable bag!
- Once the water bath has come to temperature, add your steaks, and cook for 45 minutes – 1.5 hours.
- After cooking in the sous vide cooker, remove the bag from the water bath, then remove the steaks from the bag and pat dry.
- Preheat a cast iron skillet to medium high heat, and add a tablespoon of butter. Add the steaks to the pan, and start searing. After adding the steaks, add 4 smashed cloves of garlic, and 4+ sprigs of thyme, or other similar aromatics.
- Flip the steaks every 30-45 seconds to a new side to ensure even browning on all sides, basting with the butter / garlic / thyme mixture each time you flip. Do not cook these steaks long, as they are already fully cooked, just enough to brown on all sides. Add more butter as needed.
- Once browned on all sides, remove from pan, let rest for 3 minutes, then serve and enjoy!