GRANT CRILLY: You're having a dinner party,
and you want a perfect tenderloin roast, so
the pressure's on.
We're going to give you a bulletproof way
to cook a perfect tenderloin roast every time.
So we're going to cook it sous vide for a couple reasons.
One-- so we don't have to think about it too much.
And we know it's going to turn out just right.
The other reason is tenderloin is super lean.
It doesn't have a lot of fat, which
means it doesn't have a lot of juiciness to lend.
So if you overcook it, it's going to be very dry.
Everyone knows what tenderloin is,
but where does it come from, and why is it so tender?
Every other muscle or steak that you've had
is an active muscle that helps the animal move,
and is on the outside of the rib cage.
Tenderloin really doesn't do anything.
It doesn't help the animal move.
And that's why it's so tender.
There's only two of them and they're really small.
And that's why it's so expensive.
For those of you who haven't noticed,
we're cooking with Joule today.
First time ever, if you haven't heard of Joule,
go to have chefsteps.com to learn more.
It's ChefSteps first and new sous vide tool.
It's really, really amazing.
You're going to want one.
I've got some cool tricks I want to show you.
You're going to open up the Joule app,
go to Tenderloin Guide, and pick My Visual Doneness.
I like this-- rare, medium rare, 60C,
watching these sweet videos.
I'm going to go with that one.
Boink.
Go.
Old school knowledge used to be that you truss it
for even cooking.
It doesn't really change the way it cooks.
Just like a chicken, I truss it so I have a predictable shape.
If I want to deal with this, it's kind of floppy.
If you truss it, it's going to firm it up,
and that makes it a lot easier to move around,
whether you're carving it, searing it, or just
transferring it somewhere.
So I truss it.
Tenderloin is so tender that if you pull too hard,
you can actually cut right through it.
I'd give you a demo of that, but I don't
want to ruin my tenderloin.
What a lot of folks do is-- just like trying to shoe lace--
they go around once, and they tighten it.
But then every time you let go, it gets loose,
and it gets loose, and it gets loose.
The most basic thing you can do-- learned this in a butcher
shop in France-- it was way back in the day--
just do a couple few more.
Pull it nice and tight, and it just stays tight.
All right.
There you go.
So when we're cooking this tenderloin roast sous vide,
we're going to pre-sear it.
We're going to do that for a few reasons.
One-- we want to pre-sear while it's cold.
That way we get a deep crust without over cooking
the inside.
Two-- if we pre-sear it, we get a bunch of flavor
around the meat, which is from the Maillard reaction,
and develop even more flavors when
it cooks for a couple hours.
And the third reason-- if you pre-sear it,
post sear, which is going to give you nice heat
and crust on the outside, is only to take a couple seconds.
So we've got our tenderloin trussed up.
And now we're going to sear it to build some flavors.
A good amount of oil.
We've got a roast here.
So this first pre-sear is going to take two
to three minutes I'd say.
And then the post sear is only going to take 30 seconds.
And you'll see how dark it gets real quick.
We're going to take the meat out.
We're going to throw a little bit of herb in there.
Some herbs.
We're just going to hang out just for a second.
We're going to put in a bag.
And get cooking.
Tons of potential flavor in there.
And now we're just going to pop it in the water.
Joule's going to take care of the rest.
It's going.
It's going to come out perfect.
Just the way it looks in that.
And I can get going on my little veggies.
Straightforward.
Joule let me know it's done.
So all we're going to do is pop it out of the water,
give it a post sear, which is only going to take a second.
And we'll get a nice deep crust really quickly.
Then we're going to slice it up and serve it.
I want to put these goodies in here, too.
Looks gross for a second, but that's a lot of flavor there.
You see the bubbles are starting to go away.
That's when you know all the water's gone.
Now I can start my post sear.
You see how nice and tender it still
is, not dry, perfect inside.
Yummy.
OK.
So we've seared our tenderloin.
So I'd like to slice it just a minute or two before I
serve it.
As soon as you slice it, it might look a little gray.
But if you give it a minute, it's going to bloom.
Which means that red hue is going to come out.
A little stewed onions, steamed carrots, rapini.
So I've got my chervil, a little bit of demi here.
Look at these beauties.
Gorgeous.
Folks are at the table.
Dinner's ready.
And there you have it.
Bulletproof technique for a perfect tenderloin every time.
And since you're cooking it sous vide,
you can do other things with your time.
You can hang out with your guests and party with them.
Or you can make more amazing snacks.
It's OK.
Come here.
[DOG WHIMPERS]
Oh-oh-oh.
You want a chunk?
MAN 1: I like it 60 Celsius.
MAN 2: I like it 60 C.
[LAUGHTER]
MAN 3: Here, buddy.
Here.
GRANT CRILLY: All right, get outta here.
MAN 3: Oh, my god.
GRANT CRILLY: He's my baby.