Here’s a succulent dinner item we can all sink our teeth into, courtesy of The Food Lovers Kitchen. This particular recipe uses the Sous Vide Supreme water oven. Sous vide (pronounced soo-veed) means “under vacuum” in French, and sous vide cooking is a gourmet culinary technique long used by chefs worldwide. It involves cooking food in vacuum-sealed pouches, submerged in a water bath held at a precisely controlled temperature. The end result is perfectly cooked food!
Beef Tenderloin w/ Truffle Butter and Parsley Mashed Cauliflower
4 grass-fed beef tenderloin steaks
- ¼ cup grassfed butter, salted
- ¼ cup fresh marjoram, minced
- ¼ cup fresh sage, minced
- 1 tsp ground pepper
- 1 tsp garlic powder
Parsley Mashed Cauliflower
- 1 head cauliflower
- 2 Tbsp curly leaf parsley, minced
- 2 Tbsp grassffed butter, unsalted
- ½ tsp ground pepper
- ½ tsp salt
Black Truffle Butter
- ½ cup grassfed butter, unsalted
- ½ tsp black truffle salt
Fill your Sous Vide Supreme within one inch of the max fill line with water. Heat the water to 134 degrees Fahrenheit. While the water is heatng, make the compound her butter. Soften the butter, and mix with the fresh herbs, salt, and pepper. Seal two ouches, and line the insides with the herb butter. Place two steaks in each pouch, vacuum seal, and place in the water once it reaches 134F. Set the timer for 2-4 hours.
About 30 minutes before the tenderloin is finished, boil the cauliflower. Drain water, and add to a food processer or high speed blender with the parsley, butter, salt and pepper. Blend until smooth. To make the black truffle butter, blend ½ cup softened, unsalted butter with the black truffle salt, and whip until fluffy.
Ten minutes prior to the tenderloin being done, preheat your grill to high heat (500 degrees Fahrenheit). When the tenderloin is done in the Sous Vide, remove from their pouches, sprinckle with additional salt and pepper and sear on the grill for 1-2 minutes per side. Slice thinly, and plate over the parsley mashed cauliflower with a dollop of the black truffle butter.
The Food Lovers Kitchen is the brainchild of Hayley Mason and Bill Staley, authors of the popular Paleo cookbook, Make it Paleo, published in 2011. At 448 pages and with 215 recipes, the book remains the largest Paleo cookbook on the market. They since have authored two additional books, The 30 Day Guide to Paleo Cooking and Gather, The Art of Paleo Entertaining.
The couple’s grain-free journey together started with a blog titled The Food Lovers Primal Palate, during the summer of 2010. Since then, they have cooked their way to becoming two of the most popular Paleo foodies on the web. The Food Lovers Kitchen is the genesis of the original blog combined with new features to bring new levels of interaction and user experience to Paleo cooking. Bill and Hayley are regular recipe contributors to Paleo Magazine. Visit primalpalate.com for more.
|Make It Paleo: Over 200 Grain Free Recipes For Any Occasion||The 30 Day Guide to Paleo Cooking: Entire Month of Paleo Meals||Gather, the Art of Paleo Entertaining|