Prep Time: 10 minutes
Cooking Time: 2-4 hours
Serving: 4-6 people
2 pounds beef tenderloin
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
Preheat a sous vide water bath to 135°F (57°C) for medium-rare, or adjust the temperature to your desired level of doneness.
In a small bowl, mix together the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
Beef tenderloin should be well coated with the spice mixture on all sides.
Make sure the beef tenderloin is flat and has no overlaps before placing it in a vacuum-sealed container.
Using a vacuum sealer, close the bag. Cook the bag for 2-4 hours in the prepared water bath.
Once the beef tenderloin has finished cooking, take it out of the bag and use paper towels to pat it dry.
A grill pan or cast-iron skillet should be heated at high heat.
Swirl the olive oil into the pan to evenly distribute it.
The beef tenderloin should be seared for a few seconds on each side until a crust forms.
Before slicing and serving, remove the beef tenderloin from the pan and allow it to rest for 5 to 10 minutes.
Before serving, you can add some chopped fresh cilantro or scallions as a garnish.
Together with your preferred sides, such as mashed potatoes or roasted veggies, serve the tenderloin that has been seared in chili. Enjoy!