Dining and Cooking
First time doing beef tenderloin-136F, 2h. Does it pass here?
In Sous Vide

First time doing beef tenderloin-136F, 2h. Does it pass here?


First time doing beef tenderloin-136F, 2h. Does it pass here?

by cwagdev

7 Comments

  3. smelly-dorothy

    It depends. Did you use any salt or seasoning?

  4. sortkatten

    Maybe half an hour more to ensure pasteurization acording to the “sous vide bible”, https://douglasbaldwin.com/sous-vide.html

    But visuals are great! Very good for first time!

    I skip pepper to post sear to ensure I don’t get an acrid taste due to high heat

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