Sous Vide Beef Tenderloin with Mashed Potatoes, Pepper Cream & Chimichurri

Name: Sous Vide Beef Tenderloin with Mashed Potatoes, Pepper Cream & Chimichurri
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 4 h 25 min
Yield: 2 servings
Ingredients: 200 gr beef tenderloin (fillet); salt; pepper; butter; olive oil; 2 clove of garlic; 2-3 prigs fresh thyme; slat flakes; 250 ml milk; 25 gr corn flour; 70 gr red roasted pepper spread; 1 egg; 35 gr butter; salt; pepper; 1 teaspoon tomato powder; 500 gr potatoes; 150 gr milk; 250 gr butter; salt; pepper; 100 gr whole grain rusks; 350 gr red roasted pepper spread; 50 gr parsley; 1/2 clove of garlic; 90 ml cold water; 5 gr salt; 10 gr fresh thyme; 10 gr red pepper; 40 ml olive oil

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4.9

273 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
4 hrs 25 mins
Servings
2 servings
Course
Main Course
Cuisine
International

Sous Vide Beef Tenderloin with Mashed Potatoes, Pepper Cream & Chimichurri

Iris Warren

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Ingredients

Servings

Beef Tenderloin:

200 gr beef tenderloin (fillet)
salt
pepper
butter
olive oil
2 clove of garlic
2-3 prigs fresh thyme
slat flakes

Pepper cream:

250 ml milk
25 gr corn flour
70 gr red roasted pepper spread (Greek Lygistis brand)
1 egg
35 gr butter
salt
pepper
1 teaspoon tomato powder

Mashed Potatoes:

500 gr potatoes
150 gr milk
250 gr butter
salt
pepper

For the pepper crumbles:

100 gr whole grain rusks
350 gr red roasted pepper spread

For chimichurri:

50 gr parsley
1/2 clove of garlic
90 ml cold water
5 gr salt
10 gr fresh thyme
10 gr red pepper
40 ml olive oil
2 teaspoons fermented hot sauce

For the carrot pickle:

500 ml water
200 ml white vinegar
75 gr sugar
30 gr salt
3 gr aniseed
5 gr pepper seeds
2 pcs cloves
3 pcs allspice
1 carrot

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Instructions

How to Cook the Beef:

Wrap the beef fillet with a string.
Cover with salt and pepper and place it in a vacuum bag. Close the bag with the vacuum sealer.
Cook sous vide at 55 °C/ 131 ℉ for 45 minutes.
When ready, place into iced water to cool down.
In a frying pan, at high heat/fire add the gevoo, the butter, the garlic cloves, and the thyme. Put the beef fillet in the pan and start the arose procedure up until the meat has reached the preferable temperature of 55-57 °C/ 131- 135 ℉ (medium). Control the temperature with a thermometer.
When it has reached the right temperature, remove from the heat/fire, and let it rest for 5-10 minutes.
Remove the strings off the meat, cut in fair slices and sprinkle with salt flakes.

How to Make the Pepper Cream:

In a cooking pan add all the ingredients but the butter. Simmer until the ingredients have smoothened and homogenized.
When ready remove the pan off the heat/fire and add the butter.
Let it cool down.
Stir once again before using in the recipe.

How to Make the Mashed Potatoes:

Wash the potatoes and boil them in a cooking pan.
When softened, peel the potatoes and puree them.
Add the rest of the ingredients in the pan. Mix well until homogenized.
Strain the mixture to gain a smooth texture.

How to Make the Pepper Crumbles:

Add the ingredients in the blender, mix well till homogenized.
Spread the mixture on a baking sheet, bake at 100 °C/ 212 ℉ for 2 hours.

How to Make the Chimichurri:

Blanch the parsley for 20 seconds and put in iced water to cool down.
Strain firmly.
Put the parsley in the blender and mix well.
Gradually add the water and the gevoo.
Later on, add the garlic, the fresh thyme, the chili pepper or the chili sauce as well as the salt.
When all the ingredients have come together transfer the mixture into a bowl and add the chopped red pepper. Mix well with a spoon.

How to Make the Carrot Pickle:

In a cooking pan add all the ingredients and let them broil
Once it has reached the boiling temperature we wanted, let for another 3-4 minutes to simmer.
Remove off the heat/fire, let it rest until it has fully chilled. Place the carrot pickles in glass jars. Maintain in the fridge.