Tenderloin is a very lean cut, but since it’s very lean, it lacks in flavor. To boost the flavor, we will create a dry marinade before cooking it. It will take away any kind of smells and give the meat new flavor.After this process, we will cook the meat, and resulting in a tasty and flavorful beef tenderloin. A pro tip is to buy the greasiest tenderloin available, since some will get removed after the marinade.
Wash the tenderloin. Don't cut or discard any fat or other parts yet.
Dry the tenderloin and place it in a bowl.
Mix the salt and the sugar together, and cover the tenderloin with it.
Let it sit for 2 hours in the fridge.Note that it’s possible to make it rest and marinade for a maximum of 12 hours. After this time, the meat will be too dry and too salty to be consumed.
When it's about the time for you to take the tenderloin out of the fridge, preheat the sous vide cooker to 59°C / 138°F.
Take the beef out of the fridge. Wash it again, and this time remove all traces of fat and loose parts
Place the beef into the vacuum seal bag.
Add the Sichuan pepper, anise star and juniper berries in the sous vide bag.
Cook in the sous vide container for 4hours.
Once the meat is cooked, remove it from the vacuum bag. Dry it and then rub it with the spices.
Roast on the BBQ grill to get a nicely browned surface.
Serve with sauce of your choice and sous vide vegetables. Enjoy!
Notes
This cut is recommended for any athlete that has a diet packed with proteins, thanks to its low content of fat.