Beef Tenderloin with Pesto and Asparagus

Courtesy of Chef Jason Wilson (Crush, Seattle, WA)
Serves 4

Natural Beef Tenderloin cooked sous vide

INGREDIENTS

  • 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available)
  • 1 tablespoon (15 ml) kosher salt (divided use)
  • cracked black pepper, to taste
  • ¼ cup (60 ml) olive oil
  • 1 cup (about 40 g) fresh basil leaves
  • 5 large cloves fresh garlic, peeled
  • 1 lemon, for zest and juice
  • 2 tablespoons (30 ml) grated Parmesan cheese
  • 16 to 20 spears asparagus (depending on size)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
  2. Season the meat evenly with salt and pepper to taste and put into cooking pouches, two portions to a pouch; vacuum seal fully.
  3. Submerge the pouches in the sous vide water oven and set the timer for 2 hours to signal when the minimum cooking time has elapsed. (The meat can stay longer, but will be cooked through in 2 hours.)
  4. Meanwhile, on the stovetop, blanche the basil leaves in boiling water for 30 seconds; scoop them out and immediately and drop them into a bowl of ice water to arrest cooking. Scoop the leaves out and wring them dry of all water; chop them slightly.
  5. Likewise, blanche the garlic in the boiling water for 30 seconds and then remove.
  6. Put the garlic, basil, Parmesan cheese, olive oil and a teaspoon (5 ml) of the salt into a food processor or blender and blend until smooth.
  7. Add the lemon juice, taste, and adjust seasonings.
  8. Put the asparagus in a single layer into a cooking pouch and season with salt to taste and a little of the pesto; vacuum seal.
  9. Submerge the asparagus in the water bath alongside the meat for 15 minutes. When timer sounds, remove and open all pouches.
  10. On a well-oiled grill or grill pan, over high heat, sear the steaks for just 30 to 45 seconds on each side.
  11. Serve with the asparagus and additional pesto, if desired.

Like this? Why not share it: