Sous Vide Beef Tenderloin with Bacon Chive Butter
We were so very gourmet growing up — we “discovered” the idea of putting garlic butter onto our steaks. Although looking back, we probably had made garlic margarine. Ah, we knew so little. As an adult, I still love a steak with a good compound butter. Here I top the steak with a blend of the flavors that top classic baked potatoes. How could this not be delicious? Cook the bacon quite crisp and save a bit for a final garnish.
We were so very gourmet growing up — we “discovered” the idea of putting garlic butter onto our steaks. Although looking back, we probably had made garlic margarine. Ah, we knew so little. As an adult, I still love a steak with a good compound butter. Here I top the steak with a blend of the flavors that top classic baked potatoes. How could this not be delicious? Cook the bacon quite crisp and save a bit for a final garnish.
- Carbohydrate 1.08363374891717 g
- Cholesterol 62.4615624971565 mg
- Fat 23.6197899989955 g
- Fiber 0.524999999556191 g
- Protein 1.03375624920514 g
- Saturated Fat 14.8876251244294 g
- Serving Size 1 1 Serving (56g)
- Sodium 1167.96743749648 mg
- Sugar 0.558633749360978 g
- Trans Fat 1.68138137491553 g
- Calories 215 calories
Step-by-step
- Season the tenderloin steaks generously with salt and freshly ground black pepper.
- Soften 4 tablespoons of unsalted butter.
- Chop 3 tablespoons of fresh chives.
- Cook 3 strips of thick-cut bacon until crisp, crumble, and set aside, reserving some for garnish.
- Combine the softened butter, chopped chives, and crumbled bacon (reserve some for garnish).
- Prepare your sous vide bath according to your equipment instructions.
- Place the seasoned steaks in vacuum seal bags.
- Add the bacon-chive butter to the bags with the steaks.
- Seal the bags using a vacuum sealer.
- Submerge the sealed bags in the sous vide bath and cook according to your desired doneness (refer to sous vide temperature guides).
- Once cooked, remove the steaks from the bags and pat them dry.
- Sear the steaks in a hot pan with a little oil for a flavorful crust (optional).
- Top the seared steaks with the remaining bacon-chive butter and garnish with extra crumbled bacon and whole chives.
- Serve immediately.
A Simple Gourmet Delight: Sous Vide Beef Tenderloin with Bacon Chive Butter
As a busy professional woman, juggling a demanding career and a desire for delicious, healthy meals, I'm always on the lookout for recipes that are both impressive and easy to execute. This Sous Vide Beef Tenderloin with Bacon Chive Butter recipe has become a staple in my weeknight dinners, impressing even the most discerning of guests. The magic of sous vide ensures perfectly cooked, tender beef every single time, eliminating the guesswork and stress of traditional steak preparation. The bacon chive butter adds a layer of richness and flavor that elevates this dish from simple to spectacular, making it a perfect choice for a celebratory dinner or a comforting meal after a long day.
The preparation itself is surprisingly straightforward. While the sous vide method might seem intimidating at first, it's remarkably simple. The key is to accurately follow the temperature and timing guidelines, and the results will speak for themselves. The bacon chive butter is a simple yet brilliant addition, a harmonious blend of salty, crispy bacon, subtly pungent chives, and rich, creamy butter. It’s the perfect complement to the tender beef, adding a depth of flavor that elevates the dish beyond expectations. The process of making the butter is quick and easy, requiring minimal chopping and mixing, which is perfect for a busy weeknight.
The beauty of this recipe lies in its versatility. While I typically serve it with a simple side of roasted asparagus or a light salad, the possibilities are endless. It pairs beautifully with creamy mashed potatoes, roasted root vegetables, or even a sophisticated risotto. The tender, juicy beef is the star of the show, but the bacon chive butter acts as the perfect supporting cast, enhancing the overall experience. The level of tenderness achieved through sous vide makes this dish accessible to even the most novice cooks, resulting in a meal that looks and tastes like it came from a Michelin-star restaurant.
Beyond its ease and deliciousness, this recipe is also surprisingly adaptable. You can easily adjust the seasonings to suit your preferences. A dash of garlic powder or a sprinkle of smoked paprika can add extra layers of flavor complexity. If you prefer a spicier kick, a pinch of cayenne pepper can add a subtle warmth. Experimentation is key, and the flexibility of this recipe allows you to personalize it to match your unique taste profile.
In conclusion, this Sous Vide Beef Tenderloin with Bacon Chive Butter is a recipe that I wholeheartedly recommend to any home cook, regardless of their skill level. The combination of perfectly cooked beef and a flavorful, creamy butter creates a truly unforgettable culinary experience. It's the perfect balance of elegance and simplicity, a dish that’s as impressive as it is easy to prepare. It’s a meal that will elevate your weeknight dinners and impress your guests, making it a true go-to recipe for any occasion.
Beyond the recipe: The experience of preparing this meal is a moment of calm amidst the chaos. The slow, deliberate process of sous vide allows for mindfulness and attention to detail. It's a chance to disconnect from the daily grind and connect with the simple pleasure of creating something delicious. And the result? A satisfying and delicious meal that’s worthy of celebration, whether it's a special occasion or just another Tuesday night.
