Sous vide

Tio Gato · 06-20-2017, 05:46 PM

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.

Brlesq · 06-21-2017, 06:51 AM

Quote:

Originally Posted by Tio Gato

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.

Tenderloins @ 129F are so easy and tender. Cut with a fork like butter.

06-20-2017, 05:46 PM	#1
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	Re: Sous vide To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook. I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

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