Wayne Gisslen

Beef Tenderloin Sous Vide

Preparation info
  • portions:

    2

    portion size: approx. 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  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 the bag. Discard the