Sep 3, 2015
Sous Vide Tenderloin by Valerie Grogan
As we go from the sea eating scallops for Hump Day, we get right back onto some turf with Sous Vide ‘loin with Valerie Grogan (of Coco’s Paleo Kitchen)! Valerie, an avid CrossFitter supplements her healthy lifestyle with her seemingly never-ending compendium of Paleo recipes! Check out her recipe below:
- 2 – 8oz tenderloins (I used bison)
- 1 tbsp garlic powder
- salt and pepper
- 1 tbsp ghee per bag
- 2 tbsp Cajun spice
- Set Nomiku to 49°C (120°F).
- Season tenderloins with garlic, salt & pepper, place in bags with ghee or melted butter. Seal bags and let sit while temp reaches.
- Place bags into water bath and let the Nomiku do the rest! (If meat floats to top, use a bowl or plate to keep meat submerged).
- When time is up – take meat out of bags and rub down with 1 tbsp per tenderloin of Cajun Spice….shake a little more s&p.
- In a cast iron skillet, melt brown butter (butter or ghee) …add your tenderloins to hot pan and cook on each side for 3 min (rare)
- Remove from pan and let rest for 3-5 minutes.
A little about Valerie…
I’m just a girl who loves to cook/bake and fuel my body with the ‘right’ foods! Real foods!
I was a fast food junkie at one time (weren’t we all??). OMG – who didn’t love Taco Bell burritos with extra sauce and onions? Or one of my favs, Filet-O-Fish with extra tartar sauce! As I started watching what I ate – so to speak – so I didn’t gain weight, I’d fool myself by ordering a Chicken Bowl and ask them to ‘hold the cheese and tortilla strips’ ….I mean, that had to be “healthier” than my bean burrito, right? I’d been through lots of the fad diets out there – no/low fat, low carb, calorie counting, fat gram counting etc. and so on. And to me, tweaking the way I ordered at fast food restaurants was perfectly acceptable and made me feel better about eating there…..because after all, it was more about making sure my jeans fit, not my health or how I felt. In my 30’s, fast food wasn’t quite as appealing to me but again, fueling my body had nothing to do with actually fueling to keep me moving in the long run, it was all about physical appearance. I even became a vegetarian for about 5 years. I only ate chicken breast without the skin (because meat was just too fattening!) so going vegetarian was quite easy for me. Ironically, that period of my life became the most unhealthiest I’d ever been – lots of pastas, soy & dairy ladened sauces….and in turn, jeans didn’t fit as nicely.
Read the rest of her bio at her blog, here.
Tags: bison, carnivore, chef, clean eating, coco, cooking, crossfit, food, foodporn, healthy, how to, meat, nom, nomiku, paleo, recipe, sous vide, sousvide, tenderloin.