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What Would You Like to Sous Vide?
How to Sous Vide Beef Tournedos
Tournedos is a steak from the beef tenderloin. Is is very tender and just needs to be heated through. I'll usually do 131°F (55°C) for 1 to 2 hours for medium-rare.
A beef tenderloin tapers from wide at one end to narrow at the other. The wide end is usually used for carpaccio, the center for filet and Chateaubriand, and the narrow end for tournedos.
They are often smaller, but thicker than a normal filet, but they are cooked very similarly (you can read all about how to sous vide beef tenderloin for more details). Sous vide tournedos only have to be heated through, which usually just takes a few hours.
You can finish the tournedos off in a hot cast iron pan or on a really hot grill.
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During a recent Live Ask Jason Q&A session John asked "I have a whole whole beef tenderloin from Sam's, what's a recipe for medium-rare on the rare side? - John Schoeneck"
Jason responded to John with the following: Like other sous vided meats, the doneness you want is all about the temperature it's cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. You'll want to read the whole article.
Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often sous vide a small tenderloin and serve it family style, with a big pile of roasted Brussels sprouts. This allows everyone to select what they like best, but if you want to cut it up and serve it individually that works awesome as well!
Sous vide filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.
Sous Vide Tournedos Comments
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