Beef tenderloin is such a treat – buttery, tender, and decadent. It’s important to not overcook tenderloin, but it can be easy to not cook the meat all the way through. The best way to make sure you cook tenderloin to the perfect temperature is to employ sous vide cooking. By vacuum sealing the meat, then immersing it in water, the meat will slowly come up to the perfect temperature, and cook evenly throughout the roast. This recipe works for a whole tenderloin, or any sized tenderloin roast (like a chateaubriand) as well.
- 1 Leahy’s Angus Beef Tenderloin Roast (about 3 lbs.)
- Kosher Salt
- Black Pepper
- 2 sprig Rosemary
- 2 sprig Thyme
- 2 clove Garlic (crushed)
Fill a large pot with water, and set your sous vide cooker to cook at 130ºF. Start heating the water.
Season the tenderloin on all sides with salt and pepper, and place in a resealable plastic bag or vacuum bag. Add the herbs, garlic, and 2 pats of butter. Seal, place in the warm water, and cook sous vide for 3 hours.
Once the beef is done cooking sous vide, heat a large cast iron skillet to high heat. Remove the tenderloin from the bag, and keep the juices, herbs, and garlic reserved for cooking.
Add 2 tbsp. of butter to the skillet, and once melted, sear for 1-2 minutes per side. Add the juices, herbs, and garlic from the bag to the pan, and use to baste the meat.
Once seared, remove the tenderloin from the skillet, and let rest for 5-10 minutes. Cut into 1/2″ – 1″ slices, and enjoy!