Beef Tenderloin & Roasted Potatoes with Black Pepper Sauce
Less than 30 min
Beef Tenderloin180 g
Put half of the butter and garlic as well as rosemary into a vacuum bag with the beef tenderloin.
Seal the bag with the Vacuum Sealer.
Lock the Circulator on the water container.
Set temperature to 59°C.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 2 hours.
Cut the potato into wedges. Put the rest of the butter, garlic, salt and pepper into another vacuum bag with the potato wedges. Seal the bag with the Vacuum Sealer.
Lock the Circulator on another water container. Set temperature to 90°C. When the water reaches the desired temperature, place the bag into the water bath. Cook for 2 hours.
Once the beef is cooked, remove it from the bag and sear both sides in a pan. Brown the potato wedges by roasting them briefly.
Make the black pepper sauce by heating all sauce ingredients in a saucepan. Arrange the beef and potatoes on a plate and top them with the sauce. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference