Wagyu Beef Tenderloin and Green Beans
Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.
Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer)
- 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick
- salt and pepper to taste
- 2 sprigs fresh rosemary, divided use
- 1 recipe sous vide cooked Green Beans with Bacon (in their pouch)
- 1 tablespoon (15 ml) high-smoke point vegetable oil
- 2 tablespoons (28 g) unsalted butter
- Fill and preheat the SousVide Supreme water oven to 130F/54.5 C.
- Season the filets with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch. Add a sprig of rosemary to the pouch and vacuum seal.
- Submerge in the water oven to cook for at least 2 1/2 hours and up to 4 hours.
- In the last 30 minutes of cooking time, add the pouch of cooked green beans to the water oven to reheat.
- Remove the fillets, pat dry with paper towels.
- On the stovetop, in a skillet over high heat, add the vegetable oil and when very hot, sear the filets on one side for a minute, then flip them and add the butter and remaining sprig of rosemary to the pan. Baste the meat with the butter for another minute for form a mahogany crust on both sides. Roll the edges of the filet in the hot skillet if you like to brown them.
- 7. Serve with the green beans.
Basic Herb Scented Turkey Breast
Serves 4 (doubles easily – cook in multiple pouches)
- 1 turkey breast half, deboned, skin on
- 2 cups (480 ml) water
- 4 tablespoons (60 ml) kosher salt
- 10 black peppercorns
- Freshly ground black pepper
- 4 leaves fresh sage
- 3 tablespoons (42 g) unsalted butter, divided use
- 2 cloves roasted garlic, finely minced
- 1 tablespoon (15 ml) extra virgin olive oil
- In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved. Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine.
- Fill and preheat the SousVide Supreme water oven to 146F/62.5C.
- Remove the turkey from the brine, rinse, and pat dry. Discard brine.
- Season the turkey breast on all sides with black pepper.
- Put the breast into a cooking pouch and add the garlic, sage leaves, and 2 tablespoons (28 g) of the butter.
- Vacuum seal the pouch and submerge it in the water oven to cook for 3 to 4 hours.
- Remove the turkey breast from the pouch and pat dry with paper towels. (Reserve the pouch juices to make a sauce or gravy, if desired.)
- To finish:
- Heat the oven broiler to high heat.
- Melt the remaining tablespoon of butter and brush the surface of the turkey with it.
- Sear the turkey breast under the broiler for about 5 minutes until the skin is brown and crisp.
- Remove from the oven and keep warm under a tent of foil.
- Slice and serve with Cranberry Sauce.
Adapted from Sous Vide: The Art of Precision Cooking
- 1 (5 to 6 ½ pound/2.5 to 3 kg) boneless ham
- 5 tablespoons (80 g) Dijon mustard
- 3 ½ tablespoons (65 g) maple syrup
- 3 ½ tablespoons (65 g) honey
- 2 oranges (peel only)
- 2 teaspoons (10 ml) Mixed Spice Powder (recipe follows)
- 6 bay leaves
- 6 pods star anise
- 6 ½ ounces (200 ml) cola
- 20 juniper berries
- 1 teaspoon (5 ml) chopped thyme
- 1/3 cup (100 ml) ginger syrup
- 6 whole cloves
- Fill and preheat the SousVide Supreme water oven to 149F/65C.
- Put all ingredients, except the ham, in a saucepan on the stovetop and gently simmer for 15 minutes. Set aside to cool.
- Put the ham into a large cooking pouch, pour the cool liquor over it, and vacuum seal. (Take care, with suction sealers, not to allow liquid to be sucked into the suction portal. If you sealer has a Moist sealing option, use it to create a stronger seal. See tips for sealing liquid rich foods, here.)
- Submerge the pouch in the water oven to cook for 12 hours.
- Just before the cooking time has elapsed, or when ready to finish and serve, preheat the conventional oven to 400F/200C.
- Remove the ham from its pouch and transfer to a roasting pan and roast in the hot oven for 10 minutes for lovely, crispy fat.
- Transfer to a platter, slice, and enjoy with your favorite side dishes.
Mixed Spice Powder
Makes about ½ cup (120 ml)
- 4 tablespoons (60 ml) cinnamon, ground
- 4 teaspoons (20 ml) coriander, ground
- 4 teaspoons (20 ml) nutmeg, ground
- 2 teaspoons (10 ml) ginger, ground
- 1 teaspoon (5 ml) allspice, ground
- 1 teaspoon (5 ml) cloves, ground
Mix all ingredients together and store in an airtight container for up to several months. Use in this ham recipe and, traditionally, in cakes, pies, and fruit.
Lutefisk Sous Vide
Courtesy of Lars Ringnes (Sous Vide Norge)
Makes 4 to 6 servings
- 1 lutefisk
- unsalted butter
- Maldon salt flakes and additional butter for serving
- 1. Fill and preheat the SousVide Supreme water oven to 122F/50C.
- Cut the lutefisk into portions about 1 to 1-1/2 inches (3 to 4 cm) wide and cut off the fins.
- Put the portions onto a platter, sprinkle with salt it all over and refrigerate for 4 to 5 hours.
- Rinse the salt off under water and pat the fish portions dry.
- Put the fish in a single layer into one or more cooking pouch(es); add a pat or two of unsalted butter and vacuum seal. Take care not to squeeze the fish when vacuum sealing, using the Gentle setting if your sealer has one and/or interrupting the suction process by forcing the seal.
- Submerge the pouch(es) in the water oven to cook for 50 minutes.
- Serve with some Maldon salt and butter on top.
Hot Spiced Cider
(Use it on its own or to make the Spiced Cider Toddy hot cocktail.)
Makes about 1 quart/0.9 liter
- 1 orange
- 1 quart (0.9 liters) apple cider
- 2 ounces (60 ml) brandy (VS or VSOP quality level)
- 1/2 cup (120 ml) honey
- 1/2-inch (1.25 cm) piece peeled ginger root
- 6 allspice berries
- 3 cloves
- 1 cinnamon stick (about 3-inches/7.5 cm)
- 1 star anise pod
- Fill and preheat the SousVide Supreme water oven to 140F/60C.
- Carefully remove the peel of the orange with a vegetable peeler and scrape any remaining white pith away with the edge of a paring knife.
- Combine all of the remaining ingredients in a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. Submerge the pouch in the water oven to infuse for 1 hour.
- Open the pouch carefully and give the infusion a taste to determine if the level of spice and sweetness are to your liking. For more spice, let the infusion continue to cook for another 30 minutes. If you’d like more sweetness, add more honey by the tablespoon, whisk to combine, and proceed.
- When you’re happy with the flavor profile, open the pouch and strain the infusion through a fine mesh strainer to remove solids; discard solids.
- Return the infused cider to the pouch, again use displacement to remove air, zip the seal and leave the cider in the water oven to keep warm for serving.
- Delicious as is, in a warmed mug, for a mainly non-alcoholic holiday treat or use it to make the Spiced Cider Toddy (below).
Spiced Cider Toddy
Makes 8 servings
- 2 cups (480 ml) bourbon
- 1 orange, thinly sliced (8 thin slices)
- Whole cloves, for studding the orange slices
- Put 6 ounces (180 ml) of the infused cider and 2 ounces (60 ml) of the bourbon into each warmed mug
- Float one studded orange slice on top
- Serve hot.
New Recipes! 12 Days of Sous Vide Christmas
It’s the holidays, a time of year that your cooking skills get to be celebrated on a whole different level. Whether breakfast, appetizers and cocktails, or the dinner itself, you want your recipes to shine! We asked our culinary specialists to create 12 Days of Christmas-worthy sous vide recipes, including great sides, main dishes and desserts to make your holiday table a hit! So please enjoy our 12 Days of Sous Vide Christmas!
Poached Pears with Vanilla and Cardamom
On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!
On the 2nd Day of Christmas, my SousVide Supreme gave to me… 2 Turtle Brownies!
Fennel-Scented Cornish Game Hens
On the 3rd Day of Christmas, my SousVide Supreme gave to me… 3 French Hens… Fennel Pollen-Scented and delicious. (OK, they’re Cornish hens, but French Faverolles would work just as well!)
Wild Mushroom Stuffed Quail
On the 4th Day of Christmas, my SousVide Supreme gave to me… 4 Calling Birds!
Chicken, Mushroom and Parmesan Cream Vol Au Vents
On the 5th Day of Christmas, SousVide Supreme gave to me… 5 buttery golden pastry rings!
Sous Vide Soft Cooked Goose Egg served over Polenta with Pancetta & Greens
On the 6th Day of Christmas, my SousVide Supreme gave to me… 6 geese a laying an egg to perfectly cook and serve over polenta!
Floating Swans with Christmas-Spiced Crème Anglaise
On the 7th Day of Christmas, my SousVide Supreme gave to me… 7 delicate floating meringue swans, a-swimming in a Christmas-spiced crème Anglaise!
On the 8th Day of Christmas, my SousVide Supreme gave to me… 8 maids a-milking for enough cream to make a big bowl of sous vide egg nog!
Tortellini en Brodo
On the 9th Day of Christmas, my SousVide Supreme gave to me… 9 ladies dancing, or if not the whole lady, at least these 9 beautiful tortellini (belly buttons of Venus) dancing in a flavorful sous vide brodo!
Prosciutto Wrapped Rabbit Saddle
On the 10th Day of Christmas, my SousVide Supreme gave to me… 10 lordly rabbits a- leaping into a truly gourmet dish!
Sous Vide Asparagus Citronette with Crispy Pancetta
On the 11th Day of Christmas, SousVide Supreme gave to me…11 piping hot sous vide asparagus tossed with citronette and crispy pancetta!
A Dozen Duck Legs Confit
On the 12th Day of Christmas, my SousVide Supreme gave to me… 12 delectable duck confit drummers!
Grass-fed Beef Tenderloin Steaks with Morel Cream
…and Morel Pomegranate Sauce
For the steaks
- ¼ ounce (7 g) porcini powder or dried porcini mushrooms
- ¼ teaspoon (1.3 ml) truffle salt (we suggest 10% truffle salt)
- 4 grass-fed beef tenderloin steaks
For the morel cream
- 1 tablespoon (15 ml) extra virgin olive oil
- ¼ pound (113 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
- ½ teaspoon (2.5 ml) salt
- 1/4 cup + ½ teaspoon (62.5 ml) sweet Marsala wine
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (120 ml) mushroom stock (or the rehydration liquid)
- 1/2 teaspoon (2.5 ml) sherry vinegar
- ¼ teaspoon (1.3 ml) freshly ground black pepper
For the morel and pomegranate pan sauce
- 3 tablespoons (57 g) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 g) minced shallots
- ¼ teaspoon (1.3 ml) truffle salt, or to taste (we suggest 10% truffle salt)
- ¼ pound (450 g) fresh morels (or ½ ounce (14 g) dried morels, rehydrated)
- ¼ cup (60 ml) unsweetened pomegranate juice
- 1 tablespoon (15 ml) Marsala wine
- ¼ cup (60 ml) mushroom stock (or the rehydration liquid)
- Freshly ground black pepper, to taste
- Fresh pomegranate arils (seeds), for garnish
Recommended Side: Orange and Garlic Wilted Spinach
- Fill and preheat the SousVide Supreme water oven to 134F/56.5C for medium rare or your preferred temperature for steak.
- If using dried porcinis instead of powder, grind them into a fine powder in a spice grinder or clean coffee grinder.
- If using dried morels instead of fresh, rehydrate the morels for both the cream and pan sauce in 1 cup (240 ml) of water for 2 to 4 hours. Strain and reserve the rehydration liquid, if needed.
- Mix the truffle salt with the porcini powder and season the tenderloin steaks on all sides with mixture
- Put the steaks into cooking pouches and vacuum seal.
- Submerge the pouch(es) in the water oven to cook for at least 2 hours and up to 6 hours for grass-fed beef. (Minimum cooking times should be based on thickness of the tenderloin, according to the Time and Temperature chart.)
- Meanwhile make the Morel Cream:
- Thinly slice the morels.
- Heat a large skillet over medium high heat, add the extra virgin olive oil, morels, black pepper and salt.
- Cook the morels until they release their liquid and begin to brown (about 5 to 6 minutes.)
- Deglaze the pan with ¼ cup (60 ml) of the Marsala wine and cook until all liquid has evaporated.
- Add the cream and the mushroom stock (or rehydration liquid) and continue to cook for 1 to 2 more minutes.
- Transfer the morel mixture to a blender. Add the sherry vinegar, remaining ½ teaspoon of Marsala, and blend until smooth. Taste, then add salt and pepper, as necessary.
- Reserve the finished morel cream in a small saucepan to reheat when needed or pour into a small zip-closure cooking pouch, evacuate the air using the displacement method (Archimedes’ Principle) and zip the seal. Keep warm or reheat in the water oven along with the steaks.
Finish the steaks and make the Morel & Pomegranate Pan Sauce
- Slice the morels into thin rings.
- Remove the pouches from the water bath, take the steaks from the pouches, and using paper towels, dry off any surface moisture.
- On the stovetop, heat a sauté pan over medium-high heat. Add one teaspoon (5 ml/4 g) each of the olive oil and butter.
- Quickly sear the steaks on all sides until they develop a brown crust. They’re already perfectly cooked on the inside; you just want that crust. Remove the steaks to a plate and cover them loosely with aluminum foil.
- Add a tablespoon (14 g/15 ml) each of butter and olive oil to the same pan; add the shallots and cook them for 2 to 3 minutes, until they soften.
- Add the morels, truffle salt, and black pepper. Sauté gently until the morels are tender and caramelized (about 6 to 8 minutes).
- Add the pomegranate juice, Marsala, and mushroom stock. Simmer the liquid, scraping any bits off the bottom of the pan, until the sauce has reduced enough to coat the back of a spoon (about 3 to 5 minutes).
- Stir in the last tablespoon (14 g) of butter.
- Taste the sauce and add additional truffle salt, if desired.
- Reheat the truffle cream, if needed.
- Put a spoonful of the morel cream onto the plate.
- Arrange steak slices on top.
- Finish with the pan sauce and pomegranate arils.
- Serve with Orange and Wilted Spinach Salad or your choice of sides.
Elegant Holiday Entertaining Made Easy
Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, “This is the best meal I’ve ever eaten!” And that is precisely what will happen when you serve this mouthwatering Beef Tenderloin with Morel Cream and Morel Pomegranate Sauce.
It is simplicity itself to turn out perfectly cooked meat without fail with the 4 Simple Steps of sous vide cooking, or as we like to call them, the 4 S’s:
And because sous vide cooking is minimally hands on and largely hands off, it leaves you free to pursue some of your other favorite holiday S’s:
Happy Thanksgivikkah 2013!
The convergence of Hanukkah and Thanksgiving last happened in 1888 and, according to some sources, won’t happen again for another 77,798 years, so we invite you to enjoy the once in a lifetime opportunity to celebrate the quintessential American holiday along with a quintessential Jewish one.
Along with the turkey, add these scrumptious Mashed Potato Latkes and Sous Vide Applesauce to your Thanksgiving feast.
Verrine of Sous Vide Winter Squash
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
For the squash puree:
- 1 ½ cups (355 ml) mashed sous vide-cooked squash
- 1/3 cup (80 ml) honey
- 1 ounce (28 g) unsalted butter, melted
- 1 ounce (60 ml) crème fraiche
For the mascarpone cream:
- 8 ounces (227 g) mascarpone, divided
- 3/4 cup (180 ml) heavy whipping cream
For verrine assembly:
- 6 thin slices prosciutto
- 9 ounces (255 g) sous vide-cooked squash, cubed
- Sea salt to taste
- Mashed squash (as above)
- Mascarpone cream (as above)
- 1/3 cup (80 ml) toasted or spiced nuts or seeds (sesame or your favorites)
- Fleur de sel, to taste
- In a bowl, stir together the mashed squash, honey, melted butter and crème fraiche until smooth. Set aside.
- In a separate bowl, whisk together the mascarpone and heavy whipping cream until light and fluffy.
- In a skillet on the stovetop, cook the prosciutto over medium-high heat until caramelized and golden on each side. Once cooked, blot with paper towels.
To assemble the verrines:
- 1. Toss together the sous vide cooked cubed squash with sea salt to taste.
- Put about 1 ½ ounces (43 g) cubed squash in the bottom of every serving glass.
- Spoon a good-sized dollop of mascarpone cream over the squash.
- Divide the pureed squash mixture evenly amongst the serving glasses as the next layer.
- Add another dollop of mascarpone cream.
- Sprinkle nuts or seeds and a pinch of fleur de sel on top.
- Garnish with prosciutto and serve immediately.
Leek and Mushroom Stuffed Turkey Breast
Courtesy of SousVide Supreme Culinary Specialist, Sophie
- 2 pounds (0.9 kg) boneless turkey breast, with skin
- 2 tablespoons (28 g) butter, divided use
- ¼ cup (20 g) finely chopped green onions (scallions)
- 4 cups (240 g) finely chopped leeks
- ¼ cup (60 ml) white wine
- 3 cloves garlic, peeled and crushed
- 2 large Portobello mushrooms (7 ounces/200g), washed and finely chopped
- 5 tablespoons (75 g) breadcrumbs
- 1 teaspoon (5 ml) finely chopped herbs (I used this mix -rosemary, parsley and thyme)
- ½ teaspoon (2.5 ml) salt
- Some freshly ground black pepper
- Salt and pepper
- 1 tablespoon (15ml) any vegetable oil with a high smoke point
- Fill and preheat the SousVide Supreme water oven to 149°F (65 °C).
- Rinse the turkey breast and pat dry.
- Using a very sharp knife, pierce a hole in the thick end of the breast and gently slide the knife into its center to create a deep pocket that extends almost to the bottom (thin end) of the breast.
- Put the breast on a plate and leave in the fridge until you are ready to stuff it.
- To make the stuffing, put 1 tablespoon of the butter into large heavy bottomed saucepan. Once the butter has melted, add the green onions and leeks. Cook for about 7-10 minutes on a medium heat. You want the leeks to become meltingly tender.
- Add the wine and garlic, and cook until the wine has boiled off.
- Then, add the mushrooms and cook for a further 5 minutes, until the mushrooms are soft and tender.
- Finally, add the breadcrumbs and fresh herbs. Taste and season with salt and pepper.
- Even though the vegetables are all finely chopped, I find it a good idea to put the stuffing in a food processor and pulse once or twice just to make the stuffing into a tighter paste.
- Allow the stuffing to cool.
- Then, take the breast meat out of the refrigerator. Put the stuffing in a plastic food-grade zip-closure bag, zip closed, cut one corner out, and pipe the stuffing into the breast cavity. Season the outside of the breast with salt and pepper.
- Put the turkey breast into a large food-grade cooking pouch along with the remaining tablespoon of butter and vacuum seal the pouch.
- Submerge the pouch into the water bath and leave to cook for between 3 and 4 hours.
- Once the breast has cooked, remove it from the water bath and take the breast out of the pouch. You can reserve the juices for gravy.
- Put the breast on a plate and pat it dry with paper towels.
- Put the vegetable oil into a large frying pan and heat over a high heat.
- When the oil is very hot, put the turkey into the pan, skin side down.
- Cook for a couple of minutes, until the skin is crisp and golden. Turn the breast around to color on both sides.
Mashed Potato Latkes
Makes about 8 latkes
A great use for left over mashed potatoes.
Note: This is a combined sous vide and stove top recipe.
- 2 cups (420 g) sous vide Mashed Potatoes with Garlic and Herbs*
- 2 tablespoons flour
- 1 egg, beaten well
- Salt and pepper to taste
- 2 cups (480 ml) high-smoke-point vegetable oil for frying
- Put all ingredients into a bowl and mix well.
- Portion the mixture using an ice cream scoop onto a parchment-lined baking sheet, cover with plastic wrap (cling film) and freeze for at least an hour to overnight.
- Heat the oil to 375F/190C. Remove the latkes from the freezer and fry in batches, to prevent overcrowding, for 2 to 3 minutes per side until they are golden brown and heated through. Drain on paper towels and keep warm in a 180F/82C oven until you’ve finished cooking the remaining latkes.
- Serve warm, with SousVide Applesauce.
*If you have plain left over mashed potatoes, simply add 1/4 teaspoon (1.25 ml) each of garlic powder, onion powder, and Herbes de Provence to the flour and proceed with the recipe.