Monday, September 24, 2012

Sous Vide Beef Tenderloin with Mediterranean-Style Cous Cous

Aloha, Divas!

I'm back from a family trip to Kauai—what a stunning island! One of the most spectacular places that I've ever visited. Prehistoric almost.

But I am happy to be back in (smoggy/hot) LA. Now if only it would cool off. It's the end of September right? October is just around the corner? Why is it 90 freaking degrees?!

Lately, I fantasize about two things. Air conditioning and winter.

But hopefully today will be slightly cooler.

If you read my blog, then you know how much I love my Sous Vide Supreme. I can cook perfectly cooked, lusciously tender meat every time. It's also a great way not to use my oven (which heats up my whole house). This time, I did natural beef tenderloin, which is fabulous sous vide.

I simply salt and peppered it, cooked it for two hours (vacuum sealed), and then seared it. I served it over a Mediterranean-style whole wheat cous cous studded with chickpeas, grape tomatoes, red onion, parsley, cumin, and lemon. The resulting dish was clean, light, and of course...


Sous Vide Beef Tenderloin with Mediterranean-Style Cous Cous

Serves 2 people
Cooking time: 2 1/2 (including sous vide time)


2 fillets beef tenderloin (about 4-5 ounces each)
2 tablespoons grapeseed oil
salt and freshly ground pepper

Mediterranean-Style Cous Cous
1 cup whole wheat cous cous, cooked per package instructions
1 cup grape or cherry tomatoes, halved
1 teaspoon ground cumin
1/2 medium red onion or 1 shallot, peeled and chopped
juice of 1 lemon
1 tablespoon extra virgin olive oil
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper


1. Preheat the Sous Vide Supreme to 130 degrees for medium rare.

2. Season the steaks on both sides with salt and freshly ground pepper. Vacuum seal each steak into its own bag. 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. Once the steaks have finished cooking, remove them from the Sous Vide Supreme and cut them out of their bags. Quickly sear the steaks for a minute or so on each side in the grapeseed oil, until nicely browned. Allow to rest before slicing.

3. Meanwhile, to make the cous cous, combine the cooked cous cous, tomatoes, chickpeas, parsley, lemon juice, and olive oil. Toss well to combine. Season to taste with salt and pepper.

4. To serve, spoon the cous cous on a plate or in a wide-bottomed bowl. Top with the slices of beef tenderloin. Garnish with lemon slices or fresh chopped parsley. Enjoy!

1 comment:

  1. I like it rare much like its Pacific counterpart. I had the good fortune of savoring those dishes during my south pacific cruises.