Sous Vide Beef Tenderloin With Arugula Chimichurri Sauce

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Nutrition per serving    (USDA % daily values)
CAL
401
FAT
81%
CHOL
48%
SOD
8%

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Ingredients for 4 servings

4 beef tenderloin fillets (about 4 ounces each)

about 4 teaspoons of dry steak rub

2 tablespoons grapeseed oil

1 cup fresh arugula, packed

8 garlic cloves, peeled

2 tablespoons extra virgin olive oil

juice of 1 lemon

1 serrano or jalapeno, seeded (optional)

salt and freshly ground pepper

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