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Perfect-everytime -centre-cut tenderloin roast

Van_DeKraken_326426

Sooo I preseared my tenderloin and bagged it up and SV it at 149f for 90 minutes. But when I cut it open for plating a pool of f****** blood just came flowing out as if it was raw. I was really really disappointed.

Anyone has an idea why ?

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fisher23

Just wondering if you also did a post sear in addition to pre-sear? I usually pull mine out of the bath, let it sit for 10 - 15 minutes in the bag, post sear, cut and eat. The meat is juicy and you should have some red myoglobin, it is not blood, blood would coagulate. You should have red juice but not much more than a 135°F steak. How thick was your tenderloin? If your tenderloin was much thicker than 2" you probably needed to cook longer, don't be afraid to let it go longer unless you're in a hurry to eat, I usually let mine go for 2 hours. If all that was done you may need to check the temperature calibration of your SV circulator. Lastly, how did it taste? Raw or cooked, because your photo looks great.

pgcath

Can I ask what doneness you were shooting for?

fisher23

Good question, I made an assumption from the posted temperature and time.

Alex_311927

Did you check the internal temperature before you removed it from the SV? Often recommended times and the actual required times in the waterbath don't match, especially if the meat is thick or cold etc.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Looks moist and pretty damn good to me.....what wine did you serve ;-)