Sous Vide Beef Tenderloin with Arugula Chimichurri Sauce

Serves 4 people
Cooking time (active): about thirty minutes
Gluten-free; dairy-free

  • 4 beef tenderloin fillets (about 4 ounces each)
  • about 4 teaspoons of dry steak rub 
  • 2 tablespoons grapeseed oil
  • 1 cup fresh arugula, packed
  • 8 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 1 serrano or jalapeno, seeded (optional)
  • salt and freshly ground pepper

  1. Preheat the Sous Vide Supreme to 130 degrees for medium rare.
  2. Rub the steaks with the dry steak rub (and salt if the rub does not already include salt), or just sprinkle with salt and freshly ground pepper if you don't have a dry rub on hand.
  3. Vacuum seal each steak into its own bag.
  4. Place them in the Sous Vide Supreme so that they aren't touching. Cover and allow to cook for about 2 to 2 1/2 hours.
  5. Meanwhile, to make the Arugula Chimichurri Sauce, place the arugula, garlic, serrano or jalapeno pepper, and lemon juice in a food processor or blender. Pulse until mixed together. Add the olive oil and pulse again. Season to taste with salt and freshly ground pepper. Set aside.
  6. Once the steaks have finished cooking, remove them from the Sous Vide Supreme and cut them out of their bags.
  7. Quickly sear the steaks for a minute or so on each side in the grapeseed oil, until nicely browned. Allow to rest for 5 minutes before slicing.
  8. To plate, arrange the steak slices on a place and top with a generous portion of the Arugula Chimichurri Sauce. Enjoy!

Source for Ingredients
  • all natural beef, organic arugula, organic garlic, dry steak rub, and organic lemons from Trader Joe's