Medium-Rare Full Recipes
Herb Crusted Beef Tenderloin
Elegant whole tenderloin with herb crust, perfectly pink edge-to-edge - ideal for Christmas or New Year's dinner
Bo Luc Lac (Vietnamese Shaking Beef)
Cubed tenderloin marinated in soy-garlic-oyster sauce, sous vide to rare, then wok-tossed over blazing heat for 60 sec - the "shaking" is the flip of the wok, and the contrast of seared crust to rosy center is the whole point.
Beef Wellington
The ultimate British showstopper - whole tenderloin sous vide to perfect medium-rare, wrapped in mushroom duxelles and puff pastry, then baked until golden. Sous vide eliminates the guesswork that ruins most Wellingtons.
Rare recipe ideas
Sear with herb butter, slice, and serve with béarnaise and roasted fingerlings.
Top with blue cheese compound butter and caramelized onions.
Serve carpaccio-style with arugula, shaved parmesan, and truffle oil.
Medium-Rare recipe ideas
Crust with herbs, sear, slice, and serve with red wine reduction and roasted vegetables.
Top with bordelaise sauce, sautéed mushrooms, and crispy shallots.
Serve with chimichurri, grilled asparagus, and garlic mashed potatoes.
Medium recipe ideas
Wrap in puff pastry with mushroom duxelles for beef wellington.
Slice and serve with peppercorn cream sauce and roasted root vegetables.
Top with caramelized onions and blue cheese for steakhouse flavor.