Here we are on day #2 of my 12 Days of Christmas fun. Did you make sure to enter yesterday’s giveaway for your chance to win a HelloFresh meal delivery for your family? If not you’ll want to head over to the recipe for Sicilian Eggplant Stew and enter! And seriously, you’ll want to try the recipe too. Your entire family will love the flavor combination! Moving on…;.today I’m going to talk about the best Garlic & Herb Beef Tenderloin that I have ever tasted. And I made it.
Have you heard of ‘sous-vide’ cooking? Essentially it’s a method of cooking that requires you to seal your food into airtight plastic bags and then place them into a water bath at accurately regulated temperatures much lower than normally used for cooking. The intent is to cook the item evenly so that the inside temperature is the exact same as the outside temperature, allowing you to perfectly cook your meal. Think about it this way; When you grill a steak to medium, only the center of the steak ends up medium. The outside ring of the steak often will end up well-done, and be less-juicy than what you really want it to be.
I have been seeing people talk about this method of cooking a lot over the past year and I have been dying to get my hands on the tool to try it at home. There are 2 options: an immersion sous-vide cooker where you immerse it into any size pot or a complete sous-vide container where it holds the water and regulates the temperature. Hamilton Beach launched their own Professional Sous Videthis year and I was super excited to try it out! Not only does this machine offer the sous-vide cooking feature, it is also a slow cooker!
My first trial of the sous-vide was beef tenderloin, one of my favorite cuts of steak. I own a vacuum-sealer so I was able to place my meat into a heat-safe bag along with salt, pepper and my herb butter, and immerse it into the cooker. You can also use zip-closer bags if you don’t have a vacuum sealer. Beyond meat you can also cook vegetables and eggs inside of the cooker. It’s pretty amazing. One of the things that you’ll want to do once your food is finished cooking is sear it in a hot pan to crisp up the outside. It also gives it a nicer look for serving, which is obviously important to a food stylist!
I took my steak out of the sealed bag and seared it in my cast iron skillet. I cut into the steak and I have never seen a more perfect medium steak in my life. It was the perfect pink color from the top to the bottom and the flavor was delicious! I want you to try this for yourself so my friends over at Hamilton Beach have offered up one of their all new sous-vide/slow cooker machines as a giveaway to one lucky reader today! I’m telling you, you’ll want to try this out. Enter for your chance to win below and try out my recipe for Garlic & Herb Butter Beef Tenderloin!
- 4 6 ounce beef tenderloin steaks
- Â½ cup high quality butter
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- salt and pepper
- Season the steaks on the top and bottom with salt and pepper.
- Heat the temperature of the water to the temperature of desired doneness using the sous-vide. (Medium is 155 degrees F)
- Combine the butter in a bowl along with the garlic, rosemary and thyme and mix until well combined.
- Prepare 4 vacuum seal bags that will fit the steaks. Place 1 steak into each bag. Divide the butter between the 4 bags of steak and vacuum seal the bags.
- Place the bags into the water bath for 1 hour and 15 minutes.
- When finished, remove the steaks from the bags and place them in a hot skillet and sear on both sides. Serve with mashed potatoes and asparagus.