Beef Tenderloin

Whole beef tenderloin is the centerpiece roast for special occasions, and sous vide eliminates the anxiety of overcooking a $100+ piece of meat. At 131°F for 2 h, every slice is the same rosy pink.

Trim the silver skin and chain before cooking. Silver skin will not break down and creates a tough layer. The chain can be seared separately as a snack.

Tie the tenderloin at 1-inch intervals. The tapered tail overcooks if left untied. Tuck the tail under and secure it so the whole roast is the same diameter.

For Beef Wellington, sous vide is the secret weapon. Cook to perfect medium-rare first, then wrap in duxelles and puff pastry. The oven bake is purely for the pastry.

Anti-tip: do not serve tenderloin without a sauce. It is the most tender cut but also one of the mildest. A naked tenderloin tastes flat without a finishing sauce or compound butter.

Chill meat in freezer for 10 min before searing to prevent overcooking.

Use high heat and clarified butter for the deepest crust.

Slice against the grain for maximum tenderness.

Remove meat from water bath 5 min early if serving immediately after searing.

Let whole roasts rest 10 min before slicing for cleaner cuts.

Save pan drippings to make a quick pan sauce.

Don't overcook during sear - tenderloin continues to warm slightly.

Slice thinner for maximum tenderness at medium doneness.

Pair with bold sauces to complement firmer texture.