Sous Vide Vietnamese Beef Tenderloin with Cucumber, Tomato, Radish Salad

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One of my favorite things about eating mostly raw is how fine meat tastes when I eat it. 😄

The trick with this was to sous vide the meat in it’s marinade. It basically falls apart in your mouth. If you don’t have a sous vide, don’t despair!! This can also be delicious using more traditional cooking methods. Because, you definitely want to eat this.

Ingredients:

  • ½ cup fish sauce
  • 1 tablespoon packed lime zest
  • cup fresh lime juice (from about 3 limes)
  • 2 tablespoons dark brown sugar
  • 2 garlic cloves, grated or minced
  • 1 large jalapeño, minced
  • 1 beef tenderloin, about 1 1/2 pounds
  • 1 small seedless English cucumber, thinly sliced
  • 1 large bunch of radishes, thinly sliced
  • 1 cup cherry tomatoes
  • 4 scallions, thinly sliced

Preparation:

  1. Set your sous vide to 167 degrees F
  2. Combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño in a bowl.
  3. Truss your tenderloin with butcher’s twine in 3 spots – it will make it easier to handle.
  4. Coat the bottom of a heavy skillet with oil, and heat. Once hot, add the tenderloin and sear the exterior, turning so it sears all over (just a quick exterior sear).
  5. Pour 1/2 of the marinade over the tenderloin, transfer to an airtight bag, and place in the sous vide for 3 hours. **ALTERNATIVELY ** roast the tenderloin in a pre-heated oven for 10 minutes, then reduce temperature to 425 and cook for another 25 – 30 minutes, or until a meat thermometer reads 130.
  6. Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  7. Remove meat from sous vide and give it a final searing in a skillet.
  8. Thinly slice and serve with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

 

 

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