Sous vide

[bonjing]

That's kind of what I am trying to, but unsuccessfully, trying to put down. A lot of people are grossed out by the look of a steak that's done on a grill, oven or stove top to a med-rare temp because it looks more bloody on the inside compared to a steak done to the same temp in a souse vide.

Myself I like med-rare (the 129 deg recommended by the annova cookbook), but even at some steakhouses a med-rare can come out pretty bloody, I don't mind it but most people that are used to that type of preparation are mostly turned off and and go with a more cooked meat. Marie likes a med done steak when we go out, but doesn't mind the med-rare on the souse vide, although sometimes she will ask me to sear the steak a little longer to get rid of the pink, she goes back and forth.

[Tio Gato]

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.

[Brlesq]

Originally Posted by Tio Gato

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.

Tenderloins @ 129F are so easy and tender. Cut with a fork like butter.