Beef Tenderloin

This was the 5th Course of the Chamber Dinner Party.

I decided to do the Tenderloin Sous Vide, which is a relatively new process, and one I have just recently started playing around with. As with most new and shiny things, it has a good bit of my attention.

To start, I took a full tenderloin and trimmed it of its fat and silver skin. I then cut it in half, seasoned it with salt & pepper and vacuum sealed the halves separately.


I took my immersion circulatory and heated a container of water to 131 degrees Fahrenheit. I then put the sealed bags of tenderloin in the water and cooked them for a little over an hour.


I cut the bags open and let the meat rest for about 20 minutes.


I then took a pan and got it nice and hot with some olive oil. And started to sear the meat.


When I got all the sides nice and seared, I added butter, some garlic cloves, and some fresh thyme.



I tilted the pan and basted the meat with the butter to add flavor and shine.




I then took the meat out of the pan, and let it rest for another 15 to 20 minutes.

I then sliced the meat into moderately thin pieces.



For the topping, I cut parsnips into small matchsticks (Julienne) and then fried then in hot oil.




To plate, we spooned the parsnip risotto into molds.


I placed a few slices of the tenderloin onto the center of the risotto and then spooned the mushroom demi glace on top.


I garnished it with chopped fine herbs and some fried parsnips.