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Nutrition Facts
Serving Size 0 g
(Approx. 2 Servings)
Amount Per Serving
Calories 0 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sous Vide Herb Infused Tenderloin
Prep Time
20 minutes
Cook Time
2 h 10 m
Total Time
2 h 30 m
2  People


Recipe makes 2 Servings

16 Oz filet mignon, cut into two steaks
1 Tbsp Adams 5 Pepper 5 Salt, plus more as needed
5 sprigs of fresh thyme
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Place a large pot on the stove, mount the sous vide machine to the side of the pot, and fill pot with water until it hits sous vide max fill line.
Set sous vide machine to 125ºF and allow water to heat up. Meanwhile turn attention to steaks.
Season fillets liberally with 5 pepper 5 salt rub then add fillets and a few sprigs of thyme to a vacuum sealed bag. Using a vacuum sealer, seal meat in bag tightly.
Place sealed bag into sous vide water. Use a small rack or ladle to keep filet submerged. Allow to cook in water for 2 hours.
While meat is cooking, preheat grill to 350ºF or medium-high.
At the end of sou vide cook time, remove meat from vacuum seal bag, drain juices and place meat on grill.
Cook just long enough to get color and grill marks on both sides and until temperature of meat reaches desired temperature.


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