Christmas Beef Tenderlon Help

Chris_Tyker_131926

Tips on size of product to use and max temp times to cook a whole beef tenderloin for approx 15 people for Christmas dinner.

Using a nomiku.

I assume I should cut full tenderloin into several smaller chunks. Pan sear, chill, bag w\ a little fat and cook at 134*F (med-rare) for 1 hour to... ? Then pan sear again with butter\thyme for 60 seconds per side. I'd like to have the beef in the sous vide several hours prior to serving but do not want to compromise the quality.

I plan to make the smashed potatoes and red wine sauce used in the steak video that I have made several times in the past using NY strip, ribeyes, etc...

Thanks for any suggestions!

Cheers!

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Brandon_Byrd_40557

If you want to create uniform portions (and a uniform appearance) you can restructure the tenderloin with Activa RM. After cleaning the tenderloin, dust the thinner ends with Activa, fold them over, and then wrap everything tightly with plastic wrap to make a tube of uniform size. To make wrapping things easier, you might consider cutting the tenderloin into smaller portions before you do that. Refrigerate it overnight to let the Activa do its thing, unwrap, pat dry, and proceed your sear/chill/bag plan. (You might even pop it in the freezer for 15-20 minutes before searing so you have less of a risk of overcooking during the sear.)

As far as timing is concerned, I'd shoot for 2 hours, though if you leave it in a bit longer (or a bit shorter) it won't really hurt anything. I wouldn't exceed 4 hours though.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Brandon is spot on...before I read the comments I was going to suggest Activa RM. The process makes for a beautiful (and uniform) presentation. More to Brandon's suggestion...If you DON"T glue it up you are guaranteed to over cook the tail while trying to get a good sear. I do this all the time with pork tenderloins, they come 2 to a pack and I glue them up head to tail leaving NO waste when serving.

Chris_Tyker_131926

Thanks for the suggestion on Activa RM. Never used it before (I want to) but somewhat reluctant to test on a Christmas dinner for a large group. I don't mind trimming the tail off and keeping it for some tasty hash on Christmas morning. It looks easy to use from the vids I watched on CS so maybe I'll do a trial run in a week or so.

Thanks for the tip on timing as that helps. Now concerned with how much max I can sous vide in a 12 QT container. Figuring I need about 8-9 pounds of meat.

Any other tips are appreciated.