If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you place your food in a vacuum-sealed bag and your food is cooked ...

Ingredients Whole beef tenderloinOlive oilSaltBlack pepper Directions Place tenderloin and seasoning in a zip-top bag. Remove air, seal and cook in water bath at 140 degrees for 1-3 hours.

Contact her at [email protected]. Set sous vide cooker to 134 degrees. Season tenderloin fillets on all sides with salt and pepper. Place in a resealable Ziploc bag or vacuum bag.

This is restaurateur Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef.

Have you ever grilled steaks and stepped away for just a moment to realize the steaks have overcooked? What about pork; maybe you've served up a not-so-juicy pork chop or pork tenderloin?