Thursday, December 7, 2017

Sous Vide Beef Tenderloin with Port Wine and Garlic

Sous Vide Beef Tenderloin with Port, Garlic, and Thyme

This post is brought to you in partnership with Joule: Sous Vide by ChefSteps

I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer.

Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner.

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