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Home > posts > 2017 > 08 > 2017-08-05_tenderloin.html
Tenderloin Sous Vide
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I made sous vide tenderloin using the same temps (and roughly the same times) as our anniversary[@rev] -- 133.5°F for about 2-3 hours.
The only real chane I made was to heat the cast iron on the grill to keep the mess out there! It worked well, though left a sticky residue but that may have happened either way.
Meredith also made brocolinni with tahini sauce[@rev]. Good as usual