paulito
Senior Member
IF your guys haven't tried it......its almost like cheating. Knocked out a beef tenderloin on Xmas nite. Got a quick sear on the stove in a hot pan. Olive oil and spices. Vacuum sealed it with some garlic butter and dropped in the pot of water with the sous vide at 130. 2.5 hours later, I took it out and thru it on a hot grill to get a second sear (less than 3-4 minutes). When sliced the loin was medium rare all the way thru except for that outer ring of seared goodness. So tender.