Why I Cook My Holiday Beef on a Chair (Sous-Vide Beef Tenderloin)
- Steve Cusato
- Dec 4, 2024
- 1 min read
Why I Cook My Holiday Beef on a Chair (Sous-Vide Beef Tenderloin)
Last year was the first year I cooked my holiday beef on a chair and I may never cook it any other way. The method in question is sous-vide… and there’s 3 reasons why this is the superior way to prepare your holiday meat.
Consistency and control - cooking meat sous-vide is the only way to ensure the perfect results every single time especially in a hectic holiday kitchen.
Set it and forget it - there’s no need to check temperatures all the time, or worrying about leaving it in too long, it’s impossible to overcook.
Can be cooked anywhere - It’ll free up space because you don’t need the stove or oven, you just need an outlet and a place to sit it, so you can put it anywhere away from the kitchen, away from the madness, in a quiet little corner on a chair
This recipe is part of the Holiday Plan of Attack.
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