Wagyu Tenderloin Sous Vide
Learn more sous vide at http://www.sousvidesupreme.com
-----------------------------------------------
WAGYU TENDERLOIN SOUS VIDE
-----------------------------------------------
Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.
Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer)100% Fullblood Wagyu Filet sous vide
INGREDIENTS
2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick
salt and pepper to taste
2 sprigs fresh rosemary, divided use
1 recipe sous vide cooked Green Beans with Bacon (in their pouch)
1 tablespoon (15 ml) high-smoke point vegetable oil
2 tablespoons (28 g) unsalted butter
DIRECTIONS
• Fill and preheat the SousVide Supreme water oven to 130F/54.5 C.
• Season the filets with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch. Add a sprig of rosemary to the pouch and vacuum seal.
• Submerge in the water oven to cook for at least 2 1/2 hours and up to 4 hours.
• In the last 30 minutes of cooking time, add the pouch of cooked green beans to the water oven to reheat.
• Remove the fillets, pat dry with paper towels.
• On the stovetop, in a skillet over high heat, add the vegetable oil and when very hot, sear the filets on one side for a minute, then flip them and add the butter and remaining sprig of rosemary to the pan. Baste the meat with the butter for another minute for form a mahogany crust on both sides. Roll the edges of the filet in the hot skillet if you like to brown them.
• Serve with the green beans.
-----------------------------------------------
SPECIAL THANKS TO
-----------------------------------------------
http://www.lonemountainwagyu.com/
http://gunterwilhelm.com/
-----------------------------------------------
WHAT IS SOUS VIDE?
-----------------------------------------------
The sous vide technique has been the secret of great chefs worldwide for decades. The SousVide Supreme is an amazing new all-in-one sous vide water oven designed to bring the sous vide cooking technique into home kitchens and restaurants at an affordable price.
The sous vide (pronounced "soo-veed") technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture: steak perfectly cooked edge-to-edge, vibrant vegetables, juicy tender chicken breasts, and ribs with the meat literally falling off the bone. All at the push of a button.
What's exciting about the sous vide method is that it is a unique way of cooking that yields different and better results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method.
Cooking sous vide offers many benefits:
• Incredible Taste
• Convenience and Foolproof Results
• Maximum Nutrition
Learn more: http://bit.ly/whatissv
-----------------------------------------------
SOUS VIDE SOCIAL
-----------------------------------------------
FACEBOOK
/ sousvidesupreme
TWITTER
/ sousvidesupreme
PINTEREST
/ sousvide
INSTAGRAM
/ sousvidesupreme
SIGN UP FOR OUR MONTHLY NEWSLETTER
http://bit.ly/1ogljJf