The best way to learn about a new place is tasting its food: through the flavors we can know more about the traditions and history of the people who live in these places.
Experimenting with new ingredients makes life interesting and if the foods are especially nutrient-dense — even better. They are so high in vitamins, minerals, and other healing compounds that health experts call them superfoods. In their countries of origin, these berries, nuts, plants, and seeds have been used for thousands of years to holistically medicate the body or just add yumminess to everyday, wholesome meals.

Sous Vide Beef Tenderloin with Port Wine and Garlic

Sous Vide Beef Tenderloin with Port, Garlic, and Thyme

This post is brought to you in partnership with Joule: Sous Vide by ChefSteps

I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer.

Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner.

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