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SST-April 30-SOUS VIDE BEEF TENDERLOIN linkSous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus

by Chef Michael from the Mid Ocean Club

Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs.  Put in a water bath for two hours at 127Fº.  Remove beef from the bag and pat dry.  Place in a hot pan with oil and brown on all sides.  Slice into medallions to serve.

To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream.  Cook until the asparagus is soft and blend until smooth.

For the potatoes.   Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream.  Sprinkle the top with your desired cheese and bake for one hour at 225ºF.

Watch the Episode:


Gosling’s choice for Chef Michael’s beef tenderloin is Chateau Ste. Michelle Indian Wells Cabernet Sauvignon.
This wine is ripe and jammy, a “new world” style of Cabernet Sauvignon.  It really typifies the Wahluke slope region of Washington State with dark fruit aromas and flavours of vanilla.
Vineyards in the area are more than a decade old now and showing character and complexity.
The retail price is $23.00 and is available at Lindo’s and Gosling’s stores.

 Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 30, 2013