Serves about 4; 2-3 hoursIngredients:
1 beef, center-cut tenderloin, about 1 kilogram
Oil, for serving, as needed
30 grams butter, divided
4 sprigs of tyme
1 sprig of rosemary, cut in half
Equipment:
Sous vide setup
Butcher's twine
Ziplock-style bag (1 gallon, optional)
https://www.youtube.com/watch?v=WOqEXH58-dA
Directions:
Preheat your sous vide to 140°F/60°C for a rosy inside.
Use butcher's twine to truss the tenderloin in three spots, creating four even sections. (This will make it easier to handle.)
Set a large skillet over medium-high heat. Coat the bottom of the skillet with oil, and when it's shimmering, sear the exterior of the loin, turning occasionally, until it has a nice, dark caramelization all over the exterior. This will take about two to three minutes total. (Remember, we're only giving the exterior a quick sear, not trying to cook it through.)
Set the loin on a plate. Add half of the butter to the pan, and when it's finished foaming, add the herbs and saute them until fragrant, removing the pan from the heat as soon as they turn bright green.
Transfer the tenderloin to a ziplock-style or sous vide bag, add the cooking juices and herbs, and set the bag into the preheated water. Cook for two hours. (You can leave it in there for up to two more hours if you wish.) Center-cut tenderloins tend to be about two inches thick, but if you've got a three-inch-thick cut, leave it in the water for an extra hour.
Set a large skillet over medium-high heat and add the remaining butter. Pull the loin from the water, and pour the cooking liquid and herbs from the sous vide bag into the skillet. When the bubbling slows down, return the loin to the skillet for a final sear, quickly crisping the outside for about 30 seconds per "side" while spooning the hot liquid over the top.
Cut into thick slices one or two minutes before dinner, and serve to your lucky guests!
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