Beef Tenderloin

If you're using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.

Season the steak generously on all sides with salt and pepper.

Place the steak into the plastic bag along with any herbs or additions and vacuum seal. If you're using a recloseable bag, follow the water displacement method.

Lower the bag into the water bath and leave until cooked.

If using Suvie, place the bag into a Suvie pan and cover completely with water. Place in Suvie and use sous vide setting at 125-150°F for 40 minutes to 3 hours based on desired doneness.

Once the cook is done remove the bag from your Suvie or water bath.

Remove the steak from the bag and pat dry with paper towels.

Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Avoid using olive oil as it has a low smoke point.

Once the oil begins to smoke and shimmer, add the steak and cook without moving for 15 seconds.

Flip steaks and repeat on the opposite side for 15 seconds. Continue flipping steaks in 15-second intervals until both sides are well browned.

Remove from heat and rest for 5 minutes.