Yep, I know this dinner has no side, but that is intentional! This dish is made in honor of the great produce, tenderloin. I was lucky enough to get a hold of tenderloin from Uruguay. I know it’s not locally sourced, but every now and then it is ok to get some imported food, as long as you make efforts to get local produce in your everyday life.
Back to the produce, both Argentina and Uruguay are known for their fantastic beef, and if you can not get a hold of some import from there you should at least have a talk with your butcher to make sure you get a good hole loin for this dish.
When it comes to the actual cooking process I used Sou Vide for this recipe however, it can be done without if you don’t have one. Depending on how you like your beef you have a wide selection of temperatures that you can choose from, for the Loin that I had I chose 1 hour and 30 min @ 52 degrees Celsius. what temperature you should go for depends on some variables like how thick your loin is and how warm you are able to get your pan for frying it after. Let’s say you have a thick stake and you got a really hot pan, then you might be able to go up on the temperature of the sou vide. if you’re leaning towards the other side of the scale you might need to go lower in temperature on the sou vide to get the bloody beef you are after.
Usually, I do not like to pre-sear my steaks before cooking it sou vide. I find that doing it in this order usually softens the crisp crust you can get from your frying pan. S grab your sou vide and let’s get cooking, shall we?
Sou vide tender loin with chimicurri
- Cutting board
- Sous vide setup
- Kitchen knife
- 1 tenderloin (calculate 300 gr per person for this recipe)
- 1 jar of Chimichurri per 3 people
- Salt and Pepper
- Start by heating your sous vide to 52 degrees Celsius or whatever temperature you find best.
- Then trim your tenderloin. Remove any tendons or other rough pieces that you see on the meat. The tendons usually have a different kind of slight blue and green shimmer to it. The tendons will never be tender no matter how long you cook it, therefore you should cut it off.
- Rub the tenderloin with salt and pepper.
- Fold the top of the sous vide bag down and add the loin and a bit of oil.
- Vacum the bag and drop it into the water for 1 hour 30 minutes.
- Heat up the pan (grill or woodfierd oven) until its blistering hot.
- Remove the loin from the sous vide bag and drop it into the pan with a bit of oil.
- Sear the steak until it gets a crisp brown crust. It is important that this the pan is hot enough so that you get a good crust before the meat gets over cooked.
- After searing wrap the loin in tinfoil and let it rest for 50-10 minutes before you cut it.
- Slice the loin into 1 cm slices and spread chimichurri over.