MENU CART {{currentCart.getItemCount()}}
Sous Vide US Prime Tenderloin (Marinated)

Sous Vide US Prime Tenderloin (Marinated)

Imported from United States
Weight: 480g-500g

{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{}} {{'' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'' | translate}}
Add to Wishlist
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.
Add to Wishlist
  • Local Delivery
  • TST POP UP Store Pick Up
  • Wong Chuk Hang Pick Up


Chef Olivier Elzer was one of the chefs in Hong Kong who first used sousvide cooking in his meat dishes to the exact level of doneness desired, keepingstability and superb quality of his creations in his Michelin restaurantsPierre MO, Joel Robuchon HK, Seasons by Olivier E, and presently L’envol StRegis HK. Once the secret of the Michelin starred chef, Chef Olivier is nowpreparing Sous Vide food in O’Chef Lab readily cooked for your homedishes.  

'Sous Vide’ in French means ‘under vacuum’, refers to the process of vacuum-sealing food in a retort bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. 

With O’Chef Lab Sous Vide series of meats – chicken breast, chicken legs,pork racks, beef ribs, beef tenderloin, challandais duck breast…don’t be surprised if your family and friends are surprised with the perfect steak /proteins you serve in your home dinner.

Reheat Instruction

1. Place the tenderloin into the fridge(0-4°C) overnight before proceeding.

2.Insert the Sous Vide cooker into the water container with 50 degree temperature 

3. When the water reaches the desired temperature, place the vacuum bag into the water bath and set the time for 30 minutes. If you don't have the Sous Vide cooker, boil the water and turn to mid low heat, put the tenderloin with the bag inside and boil for 30 minutes.

4. Heat the pan until hot and then turn to mid low temperature,add butter;when foaming, carefully add tenderloin and put the butter and herbs upon,cook 45 seconds per side or until nicely browned.

5. Transfer the tenderloin to a cutting board and add a little saltsand pepper on it.

6. Rest for a minute and then slice the tenderloin, Chef Olivier Elzerrecommends to taste with the O'Chef Lab garlic herbs butter together


*Store in freezer(-18°C)  could be kept for 3 months

Customer Reviews

{{'product.product_review.no_review' | translate}}

Related Products