Tuesday, June 18, 2024

Steak (sous vide) Tenderloin Filet


If you don't know what sous vide is, it's a cooking technique that uses a water bath to gently cook food in a vacuum sealed bag at a precise temperature which will cook food to the exact level of doneness desire, every time.  

Cooking sous vide requires a precision cooker, a plastic bag or vacuum sealer and a large pot or container.  I have the Anova Precision Cooker 3.0 which is a standalone immersion circulator.  It heats the water and circulates it around the pot or container to maintain a precise temperature evenly.  

I no longer have a vacuum sealer (long story but it broke) so I use zip lock bags to sous vide.  You have to get all the air out so that the bag sinks and is immersed.  The zip lock bags work good but I do miss a vacuum sealer as I do use it for so many other things besides sous vide.  All you do to get the air out of the zip lock bag is slowly submerge it in the water bath.  As the water level rises, the water pressure will push out any remaining air and then seal it.  Make sure you seal it good, you don't want ANY water in your bag!  

**When choosing a plastic bag for sous vide, look for one made from food grade plastic that's free of BPA.  


This is the one I have - Anova Precision Cooker 3.0


I also have this Everie Sous Vide 12quart container with lid from Amazon


You don't really need a special container as the precision cooker will clamp onto any pot.

Now to talk about the best steak I have ever cooked.  

First thing you need to do is set up your sous vide.  I like to fill with hot tap water because if you fill it with cold water it takes a long time to get the water up to temperature.    Set temperature and preheat.

*I usually set up the sous vide on my stove top but if I set on counter I always put container on a pot holder or trivet just to be safe as it does stay hot for hours.  My counters are heat resistant but don't want to take any chances.

I seasoned the tenderloin filets generously with salt and pepper, then placed in a gallon zip lock bag along with a couple thyme sprigs (not necessary but I had some in the fridge).  Place the bag in the preheated water set to 132°F for medium rare.  Once the air was all out I sealed the bag.  I like to clamp the top of the zip lock bag to the side of the container so it stays put and also it assures me that no water will get into the bag.  Cook for at least 1 hour, and up to 3 hours.  The thing is, once the steak reaches 132°F it stays at 132°F  and doesn't get overcooked.  I kept my in for 2 hours.

When ready to cook steaks, heat up a cast iron skillet (medium high) on the stove.  Remove steaks from bag, and dry on paper towels.  Add steaks to skillet and sear until well-browned on first side, about 1 minute. Flip steaks and sear on second side, about 1-minute longer.  I also seared the sides as the steaks were thick.  Transfer steaks to plate or cutting board and allow to rest at least 1 minute, and up to 5 minutes. 

Cooked to perfection!  

So easy!
1.  Sous Vide 2 hours at 132°F
2.  Sear on cast iron 
3.  Let rest and ENJOY!



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