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1
Bring the water bath up to a temperature. This will take some time, so plan ahead.
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2
Beef Temperature Guidelines.
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Rare: 120u00b0F / 49u00b0C.
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Medium Rare: 134u00b0F / 56.5u00b0C ( 2 hours cooking time)
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Medium: 140u00b0F / 60u00b0C.
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Medium Well: 150u00b0F / 65.5u00b0C.
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Well Done: 160u00b0F / 71u00b0C
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Heat a skillet over medium high heat. Add 2 T olive oil to the bottom of a skillet.
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Pat the tenderloin dry with a paper towel. Lightly brush the meat with olive oil. Sprinkle with salt & pepper.
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Once the oil is heated (starts to ripple), place the meat in the skillet to lightly brown all sides and ends. Alternately, you can do this on a grill.
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11
Roll back the edges of the bag to prevent cross contamination. Place the lightly browned tenderloin in a vacuum seal bag. Vacuum seal to remove all the air. The bag must be completely submerged to ensure uniform cooking.
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Place in the preheated water bath. Cook to desired doneness, see chart listed above. *For medium rare, cook at 138u00b0F for 2 hours.
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13
If serving later the meat can remain in the preheated water bath ( up to 4 hours) until ready to serve as it will not cook it further.
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Before serving: Mix 2 T of melted butter with 1/3 t salt. Heat up your skillet
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15
Remove the tenderloin from the water bath. Discard any liquid from the bag.
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Pat dry the meat and brush with the butter mixture. Quickly sear the meat immediately before serving. Alternately, this can be done on a grill.
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The meat does not need to rest before slicing.
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Slice and serve.
