Sous vide

massphatness · 03-14-2017, 05:44 AM

Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin.

Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and coarse ground black pepper.

I cooked them for about 90 minutes at 135* then seared them in a cast iron skillet

Finished product came out moist & delicious!

Plus now that I have a real carving (thanks to a Secret Santa), my cuts don't look like they were made with a chainsaw!

03-14-2017, 05:44 AM	#1
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin. Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and coarse ground black pepper. I cooked them for about 90 minutes at 135* then seared them in a cast iron skillet Finished product came out moist & delicious! Plus now that I have a real carving (thanks to a Secret Santa), my cuts don't look like they were made with a chainsaw! __________________ *Help Support The Navy SEAL Foundation: HERE*