Sous Vide Tenderloin with Saffron Bean Purée, Quinoa & Black Olive Soil recipes

 

## 1. Sous Vide Beef Tenderloin

* **4 Beef Tenderloin Steaks** (Filet Mignon, 1.5-2 inches thick)

* **2 tbsp Olive Oil**

* **4 Sprigs Fresh Thyme**

* **2 cloves Garlic**, smashed

* **Salt and Black Pepper**

**Instructions:**

1. **Prep:** Season steaks generously with salt and pepper. Place in a vacuum bag with olive oil, thyme, and garlic. Vacuum seal.

2. **Sous Vide:** Preheat water bath to **130°F (54.5°C)** for medium-rare. Submerge bag and cook for **2 to 2.5 hours**.

3. **Sear:** Remove steaks from bag and pat **thoroughly dry** with paper towels.

4. **Finish:** Heat a cast-iron skillet over high heat until smoking. Add a tablespoon of high-smoke-point oil (like grapeseed) and sear the steaks for **45-60 seconds per side** to develop a crust.

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## 2. Saffron White Bean Purée

* **1 can (15 oz) Cannellini Beans**, rinsed and drained

* **1 cup Chicken or Vegetable Stock**

* **1 Generous Pinch Saffron Threads**

* **2 tbsp Butter**

* **1 clove Garlic**

* **Salt to taste**

**Instructions:**

1. **Infuse:** In a small saucepan, bring the stock to a simmer. Add the saffron threads, remove from heat, and let it steep for **10 minutes** until the stock is bright yellow.

2. **Blend:** In a high-speed blender, combine the drained beans, steeped stock, butter, and garlic.

3. **Purée:** Blend on high until exceptionally silky and smooth. Season with salt.

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## 3. Black Olive "Soil" & Quinoa

* **½ cup Quinoa** (cooked according to package instructions)

* **½ cup Kalamata Olives**, pitted

* **1 tbsp Olive Oil**

**Instructions:**

1. **Dehydrate Olives:** Preheat oven to its lowest setting (or **200°F/95°C**). Spread olives on a baking sheet and bake for **1.5 to 2 hours** until completely dried out and shriveled.

2. **Make Soil:** Once cool, place the dried olives in a food processor and pulse until they resemble coarse soil.

3. **Assemble:** Toss the cooked quinoa with a little olive oil. Mix in half of the olive soil for flavor, reserving the rest for garnish.

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## Assembly

1. **Purée:** Spoon a large dollop of the **Saffron Bean Purée** onto the plate and swipe it across.

2. **Quinoa:** Place a neat mound of the **Black Olive Quinoa** next to the purée.

3. **Beef:** Slice the **Tenderloin** (optional, for showing the cook) and place it on the plate.

4. **Finish:** Sprinkle the remaining **Black Olive Soil** over the purée and plate for texture.