Perfectly Cooked Sous Vide Beef Tenderloin

Some would argue that tenderloin is the king of steaks.  I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it.  Especially when its cooked perfectly; it will melt in your mouth.  Follow this guide, and you will get perfect tenderloin every time.

I always sous-vide my beef tenderloin.  For me, it’s the best way to cook it exactly how I want it with no guess work.  You basically set it and forget it.  I use the Nomiku for all my sous-vide cooking.  I definitely recommend looking into one.  You can use my code, “thechefdan” for an additional $35 off when you preorder the wifi Nomiku.  Enough about that, onto the recipe.

I find that I get the best sear using cast iron.  Check out Staub at zwilling.ca

Ingredients

• Beef Tenderloin, trimmed and tied (about 8 oz per person)
• 4-5 sprigs fresh rosemary
• 6-8 sprigs fresh thyme
• 4 cloves garlic
• Drizzle of olive oil
• 2 tbsp butter
• Sea salt
• Fresh cracked pepper

Method

1. Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. When I’m cooking tenderloin or filet, I usually set it to 132°F (between rare and medium rare)
2. Place the whole tenderloin into a large ziplock back and add about 3 full sprigs of rosemary, about 5 full sprigs of thyme, 2 cloves of garlic, and a generous drizzle of olive oil.  Seal using the water displacement method, or alternatively using a vacuum sealer if you have one.
3. When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 2 hours
4. While still sealed in the bag, shock the tenderloin in ice water for 2 minutes then remove it and pat dry with paper towel.    .
5. Heat cast iron skillet on high and allow the tenderloin to come back to room temperature.  Generously season all sides of the tenderloin with salt, pepper, and finely chopped rosemary.
6. When the skillet is hot, add butter, a clove of garlic, and the remaining rosemary and thyme.  Sear the steak for about 1 minute on all sides while basting with the butter every once in a while (you will probably want to open a window for this as things might get a little smokey).
7. There is not need to rest sous vide meat, it is ready to be eaten right away!

Blood Orange Margarita 

When blood oranges are in season, I’m always looking for ways to use them.   They not only taste amazing, but also add great color, especially to this margarita.

This drink is a great twist on the classic margarita!

Ingredients

• 2 oz silver tequila
• 2 oz blood orange juice
• 1 oz lime juice
• 1/2 oz – 1 oz* agave nectar or simple syrup
• course salt for rimming the glass
• lime wedges

Method

1. Rub lime around rim of glass.  Add salt to a plate or small bowl along with some optional orange/lime zest.  Place the rim into the salt and twist to rim the glass.
2. Combine all the liquid ingredients in a cocktail shaker with ice.  Shake vigorously until the shaker is frosted and cold.
3. Strain into rimmed glasses and serve with lime wedges/slices.

*adjust depending on how sweet you like it

This Pizza dip is crazy good.  So gooey and cheesy you won’t be able to stop eating it.  You can also change up the toppings. If you don’t like pepperoni, feel free to skip it or throw some veggies on instead.  I used a 12″ cast iron skillet from Finex Cookware, if you’re using something smaller, adjust the recipe accordingly.  The exact amounts of each ingredient aren’t too important.

Pepperoni Pizza Dip

Ingredients

• 12 oz cream cheese, softened
• 2.5 cups mozzarella, shredded
• 1 cup grated parmesan
• 1.5 cups tomato sauce
• Pepperoni

Method

1. Pre-heat oven to 375°F. Spread cream cheese evenly on bottom of cast iron skillet or oven safe dish.
2. Top the cream cheese with half of the parmesan and mozzarella.  Place a layer of pepperoni on top of the cheese.
3. Evenly spread the tomato sauce on top of the pepperoni then sprinkle over the remaining cheese.
4. Finish with another layer of pepperoni
5. Bake for about 25 minutes or until the cheese is golden and bubbly.
6. Serve with toasted baguette or crackers.

The perfect game day snack, just in time for the Super Bowl!

Doritos Crusted Mozzarella Sticks 

Makes 16

Ingredients

• 8 Mozzarella Cheese sticks, cut in half
• 1 bag of Doritos, crushed into breadcrumb texture
• 2 eggs, beaten
• 1/4 milk
• 1 tbsp hot sauce
• 1/2 tsp salt
• 2/3 cup flour
• 1/2 tsp pepper
• Canola oil, for frying

Method

1. Set up a breading station with 3 bowls. 1 with the flour, salt, and pepper; 2 with the eggs, milk, and hot sauce; and 3 with the crushed Doritos.  Heat oil to 365°F.
2. Working one at a time, dredge each mozzarella stick in the flour, then egg, and then fully coat in Doritos bread crumbs.  Lay on parchment paper until ready to fry
3. A few at a time, fry the Mozzarella sticks until golden brown and crispy, 30 seconds to a minute.
4. Drain excess oil on paper towel.
5. Serve immediately.  Enjoy them on their own or serve with marinara sauce.

Perfect for an appetizer, a light lunch, or just a snack, this bruschetta is ready in minutes.   The bread can be toasted or broiled in the oven, but I prefer the char you get with a grill pan.  I used this cast iron one from Staub.   This would also be great with crumbled feta or goat cheese.  Hope you enjoy!

Tomato Bruschetta

Ingredients

• 1 lb cherry tomatoes, halved
• 4 slices French bread
• Small handful of basil, torn into small pieces
• 1 clove of garlic
• Drizzle of olive oil
• Salt & Pepper

Method

1. Combine the halved tomatoes and torn basil in a bowl and drizzle with olive oil.  Season to taste with salt and pepper
2. Toast the bread on hot dry grill pan for about 30 seconds per side or until charred with grill marks.  While still hot, rub one side of the bread with a garlic clove.
3. Serve tomato mixture on top of bread