This post is brought to you in partnership with Joule: Sous Vide by ChefSteps.
I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer.
Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner.
Continue reading "Sous Vide Beef Tenderloin with Port Wine and Garlic" »
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