Servings: 8-10
Active Cooking Time: 25 minutes (Sous Vide: 2-3 hours at 140 F)
2-3 pounds whole trimmed center-cut beef tenderloin
4 tablespoons Extra-virgin olive oil, divided
1 tablespoon coarse pink or coarse white sea salt
1/2 teaspoon dried rosemary
1/2 teaspoon granulated garlic
Wrap beef tenderloin in paper towels to remove surface moisture. Mix salt, spices and olive oil into a paste. Rub tenderloin all over with oil-salt paste.
Place tenderloin in the center of a large re-closable freezer bag. Remove the air and clip the bag to the side of a stockpot with a chip clip or clamp. Fill Stockpot with warm water and insert circulator. Set Circulator at 140 F for 2-3 hours depending on the doneness you like and the size of your tenderloin. The smaller, the shorter the time. Let cook until your desired doneness is reached. The Joule app can walk you through this process.
Remove from water and let cool. If doing ahead, refrigerate overnight. Otherwise, let cool to room temperature and set aside until ready to eat. Just before serving, pre-heat a grill with all burners on high for 15 minutes. Clean cooking grates with a brass-bristle brush. Remove tenderloin from the refrigerator and dab with paper towels to remove any moisture. Brush lightly with olive oil. Using 12-inch tongs, sear/char all the sides of the tenderloin by searing and turning, about 1-2 minutes per side — as if the tenderloin has four sides. If you like the look of crosshatch, you can do that as well. Total searing time on all sides should be about 6 minutes.
After all the sides are seared, take off and let sit 3-5 minutes. Slice thinly and serve your favorite sides.
Nutrition information per serving: 202 calories; 106 calories from fat; 12 g fat (4 g saturated; 0 g trans fats); 66 mg cholesterol; 497 mg sodium; 0 g carbohydrate; 0 g fiber; 0 g sugar; 24 g protein.
Elizabeth Karmel, Associated Press
