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.