Symon Abad, the executive chef at the Toronto restaurant Centro, shares this tasty recipe for steak that makes a great meal for any summer party.

Sous-vide Beef Tenderloin with Double-Smoked Bacon and Gruyere Gratin


  • 8oz beef tenderloin

For gratin:

  • 1 cup double-smoked bacon cut small
  • 5 cups grated Gruyere cheese
  • 4 potatoes peeled and sliced very thin
  • 3 shallots peeled and sliced very thin
  • 500 mL 35 per cent cream
  • 1 bunch thyme
  • 5 cloves garlic
  • 1 cup olive oil
  • Salt and pepper to taste

For beans:

  • 1 cup French beans trimmed
  • 2 Tbsp. butter
  • Salt and pepper to taste
  • For onion rings:
  • 1 Vidalia onion cut into 1 inch rings
  • 2 cups flour
  • 3 eggs 
  • 1 cup milk
  • 2 cups Panko bread crumbs


Wrap beef tenderloin in Saran Wrap and then place in a Ziploc bag trying to remove as much air as possible.  Place in water bath for one hour at 55 C (131 F) to cook.

Remove from bag/plastic wrap and brush with an olive oil, thyme and garlic mixture.

Preheat heat grill to high and once it is hot sear the beef tenderloin as quickly as possible, making sure not to overcook meat.  Let the meat rest for at least 10 minutes, keeping it warm with a piece of foil.

To assemble the gratin you will need a baking tray that is at least three inches high. Start by layering the sliced potatoes followed by the sliced shallots, double-smoked bacon and gruyere cheese.  Continue this process until you have filled three quarters of the pan.

In a pot bring the 35 per cent cream to a boil with the thyme. Once it is done discard the thyme and pour the cream over the potatoes.

Wrap the baking tray with foil and cook in 176 C (350 F) degree oven for 45 minutes.  Once the potatoes are cooked remove the foil and increase the temperature of the oven to broil and brown the top of the gratin for 10 minutes, or until golden brown.

For the French beans simply cook in boiling water and then sauté in melted butter with seasoning to taste.

To assemble the onion rings start by coating the rings in flour, making sure they are coated well.  Next dip rings into the egg and milk mixture and finally into the Panko bread crumbs. 

Fry onion rings in oil at 375 degrees Celsius for three minutes, or until golden brown.