Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).

Cut your beef tenderloin into steaks about 5-6 cm thick.

Season the meat with salt and pepper.

Vacuum seal the meat.

Cook the meat for 2 hours.

Take it out of the water and unpack it from the vacuum bag.

Dry the meat thoroughly on both sides (with a clean cloth or paper towel).

The meat is cooked and ready to be eaten, but it needs to be browned.

This meat is full of delicious fat marbling, so it does not require added butter/ghee/oil to fry it.

I prefer one of the following three methods (you can easily use a regular frying pan and fry the meat for 30-60 seconds on each side):

BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full blast on the grill and give the meat 30-60 sec. on each side. Cast iron panFry the meat in a scorching hot pan for 30-60 sec. on each side.