Friday, July 29, 2011

Sous Vide Beef Tenderloin with Arugula Chimichurri Sauce

Sous Vide Beef Tenderloin with Arugula Chimichuri Sauce

The end of the week is here!

Have you been running around like crazy, too? I feel like I have, but fortunately, August is almost, and things always seem to slow down in August.

For the weekend, I thought I'd share another sous recipe with you. Of course, I made this with my fabulous Sous Vide Supreme. This time, I took on beef tenderloin. I seasoned it with a rub, cooked in the sous vide machine for about two hours at 130 degrees, and then seared the beef quickly in a cast iron skillet.

I finished the beef with a simple Arugula Chimichurri Sauce, which is my new obsession. It's a simple blend of arugula, lots of garlic, lemon juice, a serrano pepper, a little olive oil, and salt and freshly ground pepper.

This stuff is super addictive -- spicy and refreshing at the same time. The arugula goes great with the beef. I could eat tons of this sauce (and I did, trust me!).

Note: this recipe would work with conventionally cooked beef tenderloin, too. 

Sous Vide Beef Tenderloin with Arugula Chimichurri Sauce
Serves 4 people
Cooking time (active): about thirty minutes
Gluten-free; dairy-free
Print Recipe

  • 4 beef tenderloin fillets (about 4 ounces each)
  • about 4 teaspoons of dry steak rub 
  • 2 tablespoons grapeseed oil
  • 1 cup fresh arugula, packed
  • 8 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 1 serrano or jalapeno, seeded (optional)
  • salt and freshly ground pepper

  1. Preheat the Sous Vide Supreme to 130 degrees for medium rare.
  2. Rub the steaks with the dry steak rub (and salt if the rub does not already include salt), or just sprinkle with salt and freshly ground pepper if you don't have a dry rub on hand.
  3. Vacuum seal each steak into its own bag.
  4. Place them in the Sous Vide Supreme so that they aren't touching. Cover and allow to cook for about 2 to 2 1/2 hours.
  5. Meanwhile, to make the Arugula Chimichurri Sauce, place the arugula, garlic, serrano or jalapeno pepper, and lemon juice in a food processor or blender. Pulse until mixed together. Add the olive oil and pulse again. Season to taste with salt and freshly ground pepper. Set aside.
  6. Once the steaks have finished cooking, remove them from the Sous Vide Supreme and cut them out of their bags.
  7. Quickly sear the steaks for a minute or so on each side in the grapeseed oil, until nicely browned. Allow to rest for 5 minutes before slicing.
  8. To plate, arrange the steak slices on a place and top with a generous portion of the Arugula Chimichurri Sauce. Enjoy!

Source for Ingredients
  • all natural beef, organic arugula, organic garlic, dry steak rub, and organic lemons from Trader Joe's 


  1. add sea salt to the sliced beef for more flavor

  2. Thanks! The rub I used had sea salt in it, but I amended the directions to make that clear. I always appreciate feedback on my recipes.


  3. You should use a burner instead of pan, to reduce well done area on the tenderloin