Hey all, Long time lurker here. For christmas eve dinner I decided to try my hand at making beef tenderloin in a ghetto kitchen sink sous vide setup. Last night i tried to cook a smaller tenderloin for practice as this is my first time doing so. I rubbed the meat with truffle oil, thyme and black pepper. I put it in a 55deg C bath for 75 minutes. After the bath I took it out and cut the the tenderloin in to roughly 1.25" thick chops. From there I seared each side on an electric grill for about 90 seconds. I dont think my grill was hot enough but after the grill i put the chops on plates and topped with a steak butter. Unfortunately the steaks bled all over the plate. Where did I go wrong? Can someone help me before tomorrow?
Thanks a lot