A steak this delicious deserve a simple preparation. I've made these twice, and both times they turned out to be the most tender, juicy, delicious steaks I've ever had. I can't wait for you to try them!
- 2–4 Beef tenderloin steaks
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp salt
- 2 tsp pepper
- Fresh rosemary sprigs
- (Optional) 2 tbsp butter
Sous Vide Temperature: 136° F
Marinade time: 24 hours
Bath time: 60–90 minutes
Finish time: 4 minutes
I started off with 2 fresh sprigs of rosemary (I'm lucky to have these in my garden) and 3 certified angus beef tenderloin steaks.
Whisk together the olive oil, lemon juice, salt, and pepper. Pour that mixture into your sous vide bag. I usually throw all the steaks in the same bag since they're fairly small, and the oil will keep them from cooking together. Work it around with your hands so the juices are all around the meat.
Rinse the rosemary sprigs and add them to the bag so they're touching the meat. Refrigerate and let marinade for 24 hours.
Bring your immersion circulator to 136° and cook the steaks for 60–90 minutes.
Finish them with a quick sear in a cast iron skillet, about 2 minutes per side in a very hot skillet. I prefer this over a grill because they are so tender that you can expect them to fall apart in the pan when you go to flip them, and I would hate to lose anything through a grill grate. It was a hot day, so I just brought my trusty cast iron skillet outside and heated it up on the grill.
Optionally, add about 2 tbsp of butter to the pan for an even nicer sear. Remove the rosemary sprigs before searing — they'll just burn, and they've already added enough flavor to the steaks during the marinate time, and while cooking in the sous vide bath.
After a few minutes on each side, pull out the steaks and serve immediately.