Beef Tenderloin Sous Vide

Procedure

1. Wrap the thyme, bay leaf, and parsley stems in a small piece of plastic wrap. Cut the ends off the parcel so that it is open at the ends.
2. Place the tenderloin and the parcel of herbs in a vacuum bag. Vacuum at 100% and seal.
3. Cook the beef in a thermal circulator heated to 127°F (53°C) for 45 minutes.
4. Remove the beef from