Almost anyone with more than a rudimentary set of skills in the kitchen can cook beef or pork, but few can cook them well. When it comes to beef and pork, cooking them well sous vide is a walk in the park. Well, just as simple, but far from being as strenuous. Here are five professional sous vide recipes for cooking beef, bacon, and pork that will have your mouth watering in anticipation and simple preparation that will have you enjoying them without a fuss.
Sous Vide Pork
The perfectly juicy and fully cooked pork tenderloin is an elusive meat dish because of the difference in size from one end to the other. It takes a chef that knows their traditional oven better than they know the back of their hand to get it just right rather than dry on one end and juicy on the other, or done on one end and undercooked on the other.
You’ll experience none of that with this Seared Tenderloin sous vide recipe. Apply a dry rub, put it in the sous vide bag and drop it in the sous vide water bath once it reaches the perfect temperature with the sous vide immersion circulator. In just under an hour for cooking, a few minutes rest on the counter and 20 seconds searing on both sides and it’s perfectly done, succulent and juicy. Oh, did I forget to mention bursting with flavor!
It might seem like it would be impossible to top that tenderloin recipe, but this Bourbon Glazed Pork Tenderloin really kicks the flavor up a notch with an unforgettable glaze. You actually get to use your stovetop, broiler or grill with this recipe (at least for a few minutes) to make the glaze and sear the sous vide-cooked pork tenderloin.
Sous Vide Bacon
If you want to impress your dinner guests with a dish that is as beautiful to look as it is delicious to eat, then this Cured Belly Bacon, Smoked Eel, Yellow Pepper and Lemon Mayonnaise recipe may be for you. It’s a little more involved than some with a much longer cooking time, but since you don’t have to watch it, time is a moot point.
Sous Vide Beef
Moving on to a couple of great beef dishes, both have a number of ingredients due to a pumpkin puree, spiced jus, and a tomato puree, but the use of the sous vide bags and sous vide circulator makes them both fairly simple. The first is a Cape Grim Beef Tenderloin, Pumpkin and Asparagus, Spiced Jus recipe that has about a 40-minute cooking time.
The second is a wonderful Beef Roulades with Potato-Celeriac Puree that has a pretty long cook time, but with the low and precise temperature of the sous vide cooking method, there’s no checking or adjusting. That is the beauty of all our sous vide recipes in that they are all pretty simple, infinitely fool proof, and unbelievably delicious.
Sous Vide Cooking Supplies
If you’re in need of sous vide bags, water baths, or immersion circulators please consider our selection of professional sous vide equipment. Or if you’d like to learn more about how to cook sous vide, you can view our step-by-step guide on the sous vide process.