Hey everyone! I've been getting really into sous vide, so I thought I would share with y'all how I do tenderloin.
These tenderloins came from this buck
So here's what I do...
First get your tenderloin and coat it with a little bit of olive oil and a generous amount of seasoning.
I like to use this Montreal seasoning.
Then put it in your vacuum seal bag with rosemary, frozen Worcestershire sauce(frozen so it stays put when you seal it) and beef base (optional, I used it for a gravy)
When you seal it, it should look something like this
I set my immersion cooker at 134 degrees and kept it going for 5 hours
When you're done, it should look like this
Drain the juice from the bag and keep it for a venison stock, or use it for a gravy base like I did. (For gravy, make a roux, add in the base and red wine, let it thicken)
Now for the tenderloin, melt some butter and let it start to brown, you can add rosemary for extra flavor if you wish, and sear your tenderloin on all sides.
You should end up with a super tender and delicious wild game dish that everyone will love! It was crazy tender, and packed with flavor.
I served it with the gravy, mashed potatoes, and brussels sprouts. Thanks for reading! Also, the first time I attempted this I did not have a sous vide cooker. I just used a meat thermometer and a cooler and checked the temp every hour, adding hot water as needed. Sous vide is really fun, and easier than it sounds.
Enjoy!
These tenderloins came from this buck
So here's what I do...
First get your tenderloin and coat it with a little bit of olive oil and a generous amount of seasoning.
I like to use this Montreal seasoning.
Then put it in your vacuum seal bag with rosemary, frozen Worcestershire sauce(frozen so it stays put when you seal it) and beef base (optional, I used it for a gravy)
When you seal it, it should look something like this
I set my immersion cooker at 134 degrees and kept it going for 5 hours
When you're done, it should look like this
Drain the juice from the bag and keep it for a venison stock, or use it for a gravy base like I did. (For gravy, make a roux, add in the base and red wine, let it thicken)
Now for the tenderloin, melt some butter and let it start to brown, you can add rosemary for extra flavor if you wish, and sear your tenderloin on all sides.
You should end up with a super tender and delicious wild game dish that everyone will love! It was crazy tender, and packed with flavor.
I served it with the gravy, mashed potatoes, and brussels sprouts. Thanks for reading! Also, the first time I attempted this I did not have a sous vide cooker. I just used a meat thermometer and a cooler and checked the temp every hour, adding hot water as needed. Sous vide is really fun, and easier than it sounds.
Enjoy!
Comment