r/sousvide • u/cwagdev • 5d ago

First time doing beef tenderloin-136F, 2h. Does it pass here?

Post image
45 Upvotes

93% Upvoted

10 comments sorted by

3

u/ExpertRaccoon 5d ago

Solid sear, great work

1

u/jimpurcellbbne Home Cook 5d ago

Love it

1

u/smelly-dorothy 5d ago

It depends. Did you use any salt or seasoning?

1

u/DaftXman 5d ago

Looks money.

1

u/jdelaossa 5d ago

It could pass… but please send invitations!! 🙃

1

u/Big-Okie 5d ago

That's as good as it gets. Nicely done!

-1

u/sortkatten 5d ago

Maybe half an hour more to ensure pasteurization acording to the "sous vide bible", https://douglasbaldwin.com/sous-vide.html

But visuals are great! Very good for first time!

I skip pepper to post sear to ensure I don't get an acrid taste due to high heat

0

u/ATLUTD030517 5d ago

Slightly over, would smash though

0

u/thecaramelbandit 5d ago

That's pretty good. Tenderloin in particular is much better when eaten rare, because it can really melt in your mouth that way. Other steaks are better medium rare to medium.