Beef Tenderloin Sous-Vide
Main Dishes • Author's
Description
If you don't have a sous-vide device, consider visiting a restaurant or a friend's place that has one. Be very careful when using a gas torch. The thermodynamic equilibrium of low-temperature meat cooking (64–68 degrees Celsius) will ensure even cooking of the product and preserve its beneficial properties.
Ingredients
- Salt 0 oz
- Veal Tenderloin 25 oz
- White Balsamic Cream to taste
- Parsley 0 oz
Step-by-Step Guide
Step 1
Pack the tenderloin in a vacuum bag.
Step 2
Place it in the sous-vide device for 2 hours.
Step 3
Sear with a gas torch in a skillet until a golden crust forms.
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