Sous Vide Beef Tenderloin
Philip Preston, president of PolyScience, and Erik Williams, executive chef of MK Restaurant in Chicago, briefly demonstrate the techniques and benefits of cooking a beef tenderloin using the sous vide method.
...with Morel Cream with Morel Pomegranate Sauce
Full recipe: http://bit.ly/1aNYrXE
Learn more sous vide at http://www.sousvidesupreme.com

Grass-fed Beef Tenderloin Steaks with Morel Cream with Morel Pomegranate Sauce

Looking for a holiday meal to impress? Want to serve something that your guests will rave over and remember? Sure you do! Hosts never tire of hearing guests gush, "This is the best meal I've ever eaten!" And that is precisely what will happen when you serve this mouthwatering Beef Tenderloi