Sous Vide Beef Tenderloin

Some of the important points in this video are chilling the product before you vacuum seal it...

He then cooked it at 138F for 2 hours for medium rare.  In this video he also shows vacuum sealing in a Minipack MVS-31 chamber sealer.   He cooks it a 7306C thermal circulator mounted in a cambro container.  

As a side note the Sous Vide Professional has replaced the 7306C thermal circulator.  With the sous vide professional you don't need the extra cage that most people ordered as an accessory on the 7306C.

Watching the end of this video reminds me of when my room mate and I first started cooking sous vide.  We ended eating most of the meat right off the cutting board.  talking about what we were going to try cooking sous vide next.