Sous Vide Beef Tenderloin

May 1, 2013

Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus

by Chef Michael from the Mid Ocean Club

Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs.  Put in a water bath for two hours at 127Fº.  Remove beef from the bag and pat dry.  Place in a hot pan with oil and brown on all sides.  Slice into medallions to serve.

To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream.  Cook until the asparagus is soft and blend until smooth.

For the potatoes.   Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream.  Sprinkle the top with your desired cheese and bake for one hour at 225ºF.

Watch the Episode:

(more…)