Can Sous-Vide keep the "pink"?

Hope this isn’t dumb. If one wanted to do a quasi-beef Wellington, or similar, would sous-vide “keep the pink”, so to say? Or, to put it another way, can you do “rare” with sous-vide?

Thanks all.


There are at least a dozen Beef Wellington recipes at the RECIPES link above.

The answer is “yes”, you can do rare or medium rare meat in the sous vide. That’s actually what it is ideal for. Set the sous vide for a few degrees under your desired end temp. Do the meat (if under 131F, never for more than 2 hours). Take meat out, dry it, and quickly sear.

Great. Thanks all. I figured it was dumb question. :stuck_out_tongue_winking_eye: