Fillets sometimes have a lack of flavor. This will fix that. Serves 2.
Ingredients:
- 2 6oz beef tenderloins. Each about 2 to 2½ inches thick
- 1 Large clove of garlic, chopped fine
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 or 2 sprigs fresh thyme (optional)
- Salt & Pepper
Directions: Sous Vide 2½ hours at 133º
Trim and tie the steaks if necessary to keep them “round”. Season with a generous helping of salt and pepper. Add them to a Sous Vide bag. Add the oil, butter and herbs to the bag. Massage it to get the mixture to coat all the meat, then seal the bag and place in the Sous Vide bath, 133º for 2½ hours.
When done, remove from the bag and pat dry. Sear steaks for 1½ minutes per side on a very hot cast iron grill pan or on the BBQ grill. Serve right off the grill.
