Garlic & Herb Beef Tenderloin (Sous-Vide Method

• Gluten free
• Paleo

• Meat

  • 4 6 ounce beef tenderloin steaks

• Produce

  • 3 cloves Garlic
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Butter, high-quality

Found on foodnfocus.com

Ingredients

• 4 6 ounce beef tenderloin steaks
• ½ cup high quality butter
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• salt and pepper

Directions

• Season the steaks on the top and bottom with salt and pepper.
• Heat the temperature of the water to the temperature of desired doneness using the sous-vide. (Medium is 155 degrees F)
• Combine the butter in a bowl along with the garlic, rosemary and thyme and mix until well combined.
• Prepare 4 vacuum seal bags that will fit the steaks. Place 1 steak into each bag. Divide the butter between the 4 bags of steak and vacuum seal the bags.
• Place the bags into the water bath for 1 hour and 15 minutes.
• When finished, remove the steaks from the bags and place them in a hot skillet and sear on both sides. Serve with mashed potatoes and asparagus.