Garlic & Herb Beef Tenderloin (Sous-Vide Method)
Author: April | Food n' Focus
Prep time: 5 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 20 mins
  • 4 6 ounce beef tenderloin steaks
  • ½ cup high quality butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • salt and pepper
  1. Season the steaks on the top and bottom with salt and pepper.
  2. Heat the temperature of the water to the temperature of desired doneness using the sous-vide. (Medium is 155 degrees F)
  3. Combine the butter in a bowl along with the garlic, rosemary and thyme and mix until well combined.
  4. 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.
  5. Place the bags into the water bath for 1 hour and 15 minutes.
  6. 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.
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