Sous Vide Beef Tenderloin in The Store Package

Published on November 16, 2021

Super Easy, Foolproof Beef Tenderloin. Yes, you can Sous Vide right in the vacuum bag from the store. As long as it has been heat sealed (versus glue sealed) AND the package has a heavy weight plastic rated for cooking in. At these low temps (134 degrees) not much is going to affect the plastic. * This process is exactly the same as cooking a vacuumed sealed steak sous vide style, except you bump up the temp a little higher for the desired doneness, and you cook for 3 hours instead of one hour.
Step 1: Purchase a “Peeled” beef tenderloin. * Because we are cooking directly in the retail vacuum package, you can’t prepare the meat as you normally would. Once the beef tenderloin has finished cooking in the hot water immersion bath, you will not have time to remove the silver skin, and trim off the undesirable parts like the fatty “Chain”. Rinse off the package and pull off any stickers that might clog up your machine.
Step 2: Set your Sous vide cooker to 134 degrees (for medium rare) and cook for three hours.
Step 3: Press 4 or 5 cloves of garlic, strip four or five sprigs of thyme and rosemary. Prepare 3 tablespoons of course black pepper and course Kosher salt in separate bowls.
Step 4: Right before removing the meat, melt 1-1/2 sticks of butter in half of the pressed garlic, fresh thyme and rosemary.
Step 5: Heat several tablespoons of avocado oil in large cast iron skillet. You will need avocado oil for its high heat properties. Olive oil will not work!
Step 6: Remove meat, pat as dry as you can with paper towel. The drier the better for searing!
Step 7: Sprinkle and rub in black pepper, salt, remaining garlic, thyme and rosemary. Rub it all in thoroughly.
Step 8: Sear meat in only Avocado oil first! All sides, about 2 minutes. Do not overdo the searing. Move the meat around in the cast iron skillet, in a smearing action. * Note – do not add butter at this stage – it will burn.
Step 9: Spoon the melted butter, garlic, thyme and rosemary on the meat. Again, smearing the meat around in the butter mixture. Keep it moving!
Step 10: Slice and serve.

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