Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2017 > 08 > 2017-08-05_tenderloin.html
Tenderloin Sous Vide
/posts/2017/08/2017-08-05_tenderloin.html
You are viewing revision 4ecf3963 from 2026-03-01 06:46:33 -0700 (specified "2026-03-01 06:46:33 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=4ecf3963 to a URL.
See the help page for more information.
I made sous vide tenderloin using the same temps (and roughly the same times) as our anniversary[@rev] -- 133.5°F for about 2-3 hours.
The only real chane I made was to heat the cast iron on the grill to keep the mess out there! It worked well, though left a sticky residue but that may have happened either way.
Meredith also made broccolini with tahini sauce[@rev]. Good as usual