Cooking Time: 45-60 minutes
1 Beef Tenderloin or Chateaubriand 2-6 lbs
2-4 Sprigs of Fresh Thyme
Black Truffle Oil, to taste
Kosher Salt and Coarse Ground Black Pepper, to taste
Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to desired temperature.
Beef Temperature Guidelines
Rare: 120°F / 49°C
Medium Rare: 134°F / 56.5°C
Medium: 140°F / 60°C
Medium Well: 150°F / 65.5°C
Well Done: 160°F / 71°C
For more information on food safety, please click here.
Season the beef with kosher salt and black pepper.
Roll edges of vacuum pouch back an inch or two to prevent cross-contamination. Place beef into the bag, along with sprig of thyme and black truffle olive oil.
Do NOT use dairy products, such as butter, in cook times exceeding 4 hours.
Vacuum seal beef to 95% vacuum or greater. Place in circulating water bath and cook for 60-90 minutes, or until target core temperature is reached.
Remove cooked beef from bath and carefully open pouch. Remove beef, gently dry on paper towel to absorb excess moisture and sear evenly in hot pan or grill.
Remove seared beef from pan, rest 60 seconds and slice. Sous vide beef does not require but a few moments to rest.