While this is less a recipe than it is a discussion on a type of cooking for meat, this method is made for experimentation. There are different types of sous vide machines but more than likely you already have one in the kitchen. You see, most insta-pot style pressure cookers also have a sous vide option…and most have added an insta-pot style pressure cooker to their cabinet. Other sous vide equipment exists that will hang on the side of a stock pot while it heats and circulates the water to guarantee perfect heat transfer.
The beauty of sous vide is that consistent cooking through can be accomplished without overcooking the exterior of the meat. Simply put, you take your cut of meat…add any seasoning, butter, aromatic vegetables such as mirepoix or fresh herbs like rosemary, place it in a food safe sealable bag like one for your vac-sealer and place it in the water. It is important to note that you must make sure your chosen plastic is rated for the temperature (most will list that they are “sous vide safe”).
Once you have assembled your package, and the water temperature has gotten to the desired level, you submerge the package in the water, set the timer (based on the weight and thickness of the meat) and let it go. The great thing about this cooking method is that you get a fully cooked slab of meat to your perfect level of doneness, which you can then reverse sear for a perfectly finished steak or chop.
Here is one of my favorite recipes for venison loin in sous vide:
2 – Venison Tenderloins whole with silver skin removed
4 – Garlic cloves – crushed
1 – Sprig of rosemary whole
4 – Pats of butter
Salt and Pepper as light or heavy as desired
Rinse and pat the tenderloins dry then sprinkle with desired amount salt and pepper. Place the tenderloins, garlic, rosemary and butter in a Sous Vide safe bag and seal.
Set temperature of your Sous Vide device to 125 degrees Fahrenheit and wait until water has reached this temperature (when filling with water, be sure to leave enough room for the meat package). Once temperature is achieved, submerge package and set your timer to 1 ½ hours.
Once the time has elapsed, remove the package, rub additional butter on the tenderloins and transfer directly to a hot grill, or finish in a pre-heated oven safe pan (target temp for grill or oven finishing is 500 degrees Fahrenheit). 45 seconds on each side is adequate to finish this cut of meat. Let tenderloins rest for 5 minutes and enjoy.
This method takes a little additional time but makes for the perfectly cooked and finished steak, chop or loin. Give it a try, you won’t regret it.
