Beef tenderloin sous vide

3 servings

125 minutes

Beef tenderloin sous-vide is the embodiment of culinary art, combining precision and flavor. This cooking method, popular in recent decades, achieves incredible tenderness while preserving the meat's natural juices and rich taste. After careful preparation at low temperatures in a vacuum, the tenderloin acquires a silky texture, and the final treatment with a gas torch gives it an appetizing golden crust. Sprinkled with aromatic parsley and drizzled with balsamic cream, it achieves a balance of subtle flavor nuances. This exquisite recipe is perfect for a romantic dinner or festive gathering, highlighting the sophistication of its creator's gastronomic preferences.

Energy value per serving

• Calories: 545.5
• Proteins: 46.5g
• Fats: 40g
• Carbohydrates: 0.1g

Ingredients

• Salt: 10 g
• Beef tenderloin: 750 g
• Balsamic cream: to taste
• Parsley: 3 g

Cooking steps

1. Pack the cut into a vacuum bag.

   Required ingredients:

   • Beef tenderloin: 750 g

2. Place in the sous-vide device for 2 hours.

3. Blaze with a gas burner in the pan until a golden crust forms.

   Required ingredients:

   • Salt: 10 g
   • Balsamic cream:  to taste
   • Parsley: 3 g