Hibachi Grilled Sous Vide Tenderloin

Posted by johngl

The most glorious spousal unit and I had some sous vide tenderloin packed away from a previous cooking engagement and, since I hadn’t fired up my good old Lodge cast iron hibachi in a while, it seemed like a good fit.

Lodge Hibachi

First though, I had to reheat the center cut tenderloin.

I fired up the sous-vide rig and set it to 140°.  Yes, this is a little higher than I normally do a tenderloin, but since this was a reheat, I didn’t want to take chances. I bagged up the 2″ thick cuts, plunged them into the bath, and then started cleaning up some russet Burbank potatoes.

Scrubbed and rinsed, then dried with a paper towel, I gave the potatoes with a pretty heavy coating of olive oil.

For larger-sized baking potatoes,  I’ve been using a two-stage cooking method in my toaster oven.  Starting out at 400°, I leave it there for about 30 minutes then drop the heat down to 350° for another 20 minutes or so to finish them out. I let the timer just run out and turn off the oven, then just let the potatoes rest for a bit.

Right about the time I turned down the oven, I fired up the natural lump charcoal using a couple sheets of newspaper in a chimney-type charcoal starter. Natural lump only takes about 20 minutes to fire up, so the timing was just about right for when the potatoes would finish out.

seared for crust

Since the tenderloins were already warmed up in the water bath, the only thing I was attempting to do was to get the cast iron grate screaming hot and sear off the meat. This gets the fats going and establishes a nice crust.

Just a few minutes later…

Seared and ready to eat

we were ready to eat.

The most glorious spousal unit picked a wine, but sadly, it had apparently gone South a few years ago. It happens. No big deal.

She went back in and emerged with a 2004 Capezzana Barco Reale di Carmignano, a blend of Sangiovese, Cabernet, and Canaiolo grapes. A mouthful to say and a mouthful to drink. We wound up decanting it and the aeration really helped smooth it out. Most glorious said we have two more bottles. Nice to know because this is a good steak wine.

ready to eat!

The hibachi performed admirably and, coupled with the baked potatoes doused in butter and sour cream, these leftovers came out top notch!

This entry was posted in Equipment, Meat, Techniques, Wine and tagged , , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits.

Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

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