Sous Vide: Beef Tenderloin with Lemon-Parsley Butter Recipe

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 1 hour

Zutaten

One 1 1/2-pound center cut beef tenderloin (chateubriand), trimmed of all silverskin

Kosher salt and freshly cracked black pepper

4 sprigs thyme

7 tablepsoons unsalted butter, softened

2 tablespoons chopped fresh parsley leaves

1 garlic clove, minced or grated on a microplane

1 teaspoon juice and 1 teaspoon zest from 1 lemon

1 tablespoons vegetable oil

Anweisungen

Using sharp chef's knife or slicing knife, cut tenderloin into four even 6-ounce portions. Place each portion cut-side down on the cutting board and flatten gently with your hand to an approximate two-inch thickness. Season generously with salt and pepper, then place in vacuum bag with thyme sprigs. Seal bag, and place in water oven preheated to 130°F for medium rare, or 140°F for medium. Cook for at least 45 minutes, and up to 4 hours.

Meanwhile, combine 6 tablespoons of butter, parsley, garlic, lemon juice, and lemon zest in a small bowl and beat with a fork until homogeneous. Season to taste with salt and pepper.

When ready to cook steaks, remove from bags, and dry carefully on paper towels. Melt remaining tablespoon butter and oil in a heavy-bottomed 12-inch skillet over high heat until butter is browned and beginning to smoke lightly. Add steaks and cook until well-browned on first side, about 1 minute. Flip steaks and brown on second side, about 1-minute longer. Transfer steaks to paper towel-lined plate, tent loosely with foil, and allow to rest at least 1 minute, and up to 5 minutes. Top each steak with a dollop of parsley butter and serve.

Nährwertangaben

• Portionsgröße: 4
• Kalorien: 762 kcal
• Gesamtfett: 65 g
• Gesättigtes Fett: 29 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 198 mg
• Natrium: 494 mg
• Gesamtkohlenhydrate: 1 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 0 g
• Eiweiß: 41 g