Prep Time: 15 minutes
Cook Time: 2 hours 5 minutes
Beef Tenderloin Roast with Horseradish Cream
INGREDIENTS
Make-Ahead: Beef can cook in water bath up to 3 hours before searing Bagged cooked beef can be chilled in an ice bath and
refrigerated up to 1 day before serving. Rewarm beef (in bag) in a water bath with Sous Vide Cooker set to 125°F for 20 minutes
before searing. Horseradish cream can be made up to 4 hours ahead of serving, covered and refrigerated.
Horseradish Cream:
3/4 cup heavy cream
1/4 cup finely grated peeled fresh horseradish
2 tbs whole-grain mustard
Beef:
One 2-lb center-cut piece beef tenderloin, sinew and fat trimmed
3 tbs butter
4 thyme sprigs
2 tbs grapeseed oil
Serves: 4 to 6
METHOD
1.
2.
3.
4.
In a medium bowl, whisk cream until thick but not stiff. Fold horseradish and mustard into cream. Season with salt and
pepper. Cover and refrigerate.
Place Sous Vide Cooker in a water bath and preheat to 135°F.
Sprinkle beef all over with salt and pepper. Place beef in a gallon zip top bag and add butter and thyme. Using water
displacement method, submerge bag in water bath. Alternatively, submerge beef in a large vacuum bag with butter and
thyme and seal. Place bag in water bath. Cook 2 hours.
Remove bag from water bath and remove beef. Pat beef dry. Heat grapeseed oil in a large heavy skillet over medium-high
heat. Add beef and cook, turning as needed, for about 5 minutes in total, or until browned all over. Remove from pan, rest
10 minutes, and slice. Serve with horseradish cream.
To make horseradish cream:
To cook beef:
Prep Time: 10 minutes
Cook Time: 45 minutes
Crispy Skin Salmon with Yogurt Vinaigrette
INGREDIENTS
Make-Ahead: Salmon can cook in water bath up to 1 hour before searing. Bagged cooked salmon can be chilled in an ice bath
and refrigerated up to 2 days before serving. Rewarm salmon (in bag) in a water bath with Sous Vide Cooker set to 110°F for 15
minutes before searing. Yogurt vinaigrette can be made up to 1 day ahead, covered and refrigerated.
Yogurt Vinaigrette:
1/2 cup plain whole-milk Greek yogurt
3 tbs extra-virgin olive oil
1 lime, zested, juiced
1 tsp light brown sugar
Salmon:
Four 6-oz salmon filets, with skin on
2 tbs olive oil
1 tbs grapeseed or vegetable oil
Serves: 4
METHOD
1.
2.
3.
4.
In a medium bowl, whisk yogurt, extra-virgin olive oil, 1 1/2 tbs lime juice, lime zest, and sugar. Season with salt (about
1 tsp). Refrigerate until ready to serve.
Place Sous Vide Cooker in a water bath and preheat to 120°F.
Sprinkle salmon all over with salt and leave to sit at room temperature for 10 minutes. Transfer salmon to a gallon zip
top bag in a single layer and add olive oil. Using water displacement method, submerge bag in water bath. Alternatively,
after salting salmon for 10 minutes, place salmon in a large vacuum bag in a single layer with olive oil and seal.
Submerge bag in water bath. Cook 45 minutes.
Remove bag from water bath and carefully remove salmon. Pat salmon dry. Heat grapeseed oil in a large heavy nonstick
skillet over medium-high heat. Add salmon skin side down and cook 1 to 2 minutes, or until salmon skin is crisp. Remove
salmon from pan and drain briefly on paper towels. Serve salmon skin side up with yogurt vinaigrette.
To make yogurt vinaigrette:
To cook salmon and serve:
25 26
To Next Page
Loading...
