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Ingredients

• 1/4 cup  plus 2 tablespoons vegetable oil
• 4   garlic cloves, thinly sliced
• 4 8-ounce  beef tenderloin steaks, about 1 1/2 inches thick
• 2   shallots, thinly sliced
• 8   1-inch rosemary sprigs
• 10   thyme sprigs
• 7   kaffir lime leaves, chopped
• 6   1-inch strips of orange zest
• 2 tablespoons  Asian fish sauce
• 1/3 cup  low-sodium soy sauce
• 10   dried Thai chiles, coarsely chopped
• 1 tablespoon  unsalted butter
• 1 tablespoon  extra-virgin olive oil

Description

Jean-Georges Vongerichten Loves To Cook Beef Tenderloin Sous Vide--a Restaurant Technique That Home Cooks Can Easily Replicate By Simmering The Steaks In A Resealable Plastic Freezer Bag At A Low Temperature (a Thermometer Is Essential).

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