
Sous Vide Tenderloin with Herb Cream Sauce

pedro.tison @cook_3723998
Steps
- 1
Combine rosemary, sour cream, mayonnaise and mustard in a small bowl. Cover and chill for up to 3 days.
- 2
Vacuum seal tenderloin with truffle salt.
- 3
Preheat sous vide water bath to 56.6C for medium rare or your desired temperature for steak.
- 4
Cook steak for 2 to 6 hours.
- 5
Add butter in skillet on medium high heat and sear the steak for 60sec per side.
- 6
Slice and serve with sauce.
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