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Sous Vide Beef Tenderloin with Mashed Potatoes, Pepper Cream & Chimichurri
4.9 from 273 votes

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

This recipe presents a sous vide cooked beef tenderloin served with creamy mashed potatoes, a smooth red roasted pepper cream, and herbaceous chimichurri. The beef is cooked precisely to medium doneness and seared for flavor while side components offer varied textures and bright, layered flavors.

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

Ingredients

Beef Tenderloin:
  • 200 gr beef tenderloin fillet
  • salt
  • black pepper
  • butter
  • olive oil
  • 2 clove garlic
  • 2-3 prigs thyme fresh
  • slat flakes
Pepper cream:
  • 250 ml milk
  • 25 gr cornflour
  • 70 gr red roasted pepper spread (Greek Lygistis brand)
  • 1 egg
  • 35 gr butter
  • salt
  • black pepper
  • 1 teaspoon tomato powder
Mashed Potatoes:
  • 500 gr potato
  • 150 gr milk
  • 250 gr butter
  • salt
  • black pepper
For the pepper crumbles:
  • 100 gr whole grain rusks
  • 350 gr red roasted pepper spread
For chimichurri:
  • 50 gr parsley
  • 1/2 clove garlic
  • 90 ml water cold
  • 5 gr salt
  • 10 gr thyme fresh
  • 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

Instructions

How to Cook the Beef:
    Cup of Yum
  1. Wrap the beef fillet with a string.
  2. Cover with salt and pepper and place it in a vacuum bag. Close the bag with the vacuum sealer.
  3. Cook sous vide at 55 °C/ 131 ℉ for 45 minutes.
  4. When ready, place into iced water to cool down.
  5. 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.
  6. When it has reached the right temperature, remove from the heat/fire, and let it rest for 5-10 minutes.
  7. Remove the strings off the meat, cut in fair slices and sprinkle with salt flakes.
How to Make the Pepper Cream:
  1. In a cooking pan add all the ingredients but the butter. Simmer until the ingredients have smoothened and homogenized.
  2. When ready remove the pan off the heat/fire and add the butter.
  3. Let it cool down.
  4. Stir once again before using in the recipe.
How to Make the Mashed Potatoes:
  1. Wash the potatoes and boil them in a cooking pan.
  2. When softened, peel the potatoes and puree them.
  3. Add the rest of the ingredients in the pan. Mix well until homogenized.
  4. Strain the mixture to gain a smooth texture.
How to Make the Pepper Crumbles:
  1. Add the ingredients in the blender, mix well till homogenized.
  2. Spread the mixture on a baking sheet, bake at 100 °C/ 212 ℉ for 2 hours.
How to Make the Chimichurri:
  1. Blanch the parsley for 20 seconds and put in iced water to cool down.
  2. Strain firmly.
  3. Put the parsley in the blender and mix well.
  4. Gradually add the water and the gevoo.
  5. Later on, add the garlic, the fresh thyme, the chili pepper or the chili sauce as well as the salt.
  6. 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:
  1. In a cooking pan add all the ingredients and let them broil
  2. Once it has reached the boiling temperature we wanted, let for another 3-4 minutes to simmer.
  3. Remove off the heat/fire, let it rest until it has fully chilled. Place the carrot pickles in glass jars. Maintain in the fridge.

Notes