Sous Vide Beef Roast

Ingredients

• Veal Tenderloin 1½ kg
• Ocean salt 5 oz
• Ground Black Pepper to taste
• Vegetable Oil 0 fl oz
• Butter 0 oz
• Coarse Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Heat the water with the sous vide to 135°F.

Step 2

Trim the beef tenderloin of any silverskin.

Step 3

Dissolve salt in 2 liters of cold water and add the cut of meat, letting it soak for 2 hours.

Step 4

Rinse the meat under running water, pat it dry, rub it with black ground pepper, and a small amount of vegetable oil.

Step 5

Place the tenderloin in a bag and vacuum seal it.

Step 6

Send the meat to cook sous-vide for 3 hours.

Step 7

After cooking, remove the tenderloin from the bag and pat it dry with a paper towel.

Step 8

In a large skillet, melt the butter. Sear the tenderloin on all sides until golden brown.

Step 9

Let the cooked roast beef rest for 5–10 minutes before slicing it.

Step 10

Serve the roast beef sliced thinly, with black pepper.