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Sou vide tender loin with chimicurri

An easy recipe for a great meat dish
Prep Time30 mins
Cook Time3 hrs
Total Time6 hrs
Course: Main Course
Cuisine: Argentinian
Keyword: chimicurri, tenderloin
Servings: 1 large jar


  • blender
  • 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.
  • Serve!