Whether or not you’re cooking for an important day in the course of the vacation season or simply wish to attempt your hand at precision cooking with minimal effort, this succulent sous vide beef tenderloin is the right culinary journey! Obtain medium-rare slices from edge to edge, each time!

Sliced medium rare beef tenderloin on a cutting board.

What’s Sous Vide Beef Tenderloin

When you get previous the fancy-pants French verbiage, sous vide merely describes the cooking technique of vacuum-sealed meals submerged underwater. From French, sous interprets to “beneath,” whereas vide means “vacuum.”

The advantages of this system are manifold. First, trapping the tenderloin in a vacuum means the meat cooks in its personal juices and can’t lose taste attributable to evaporation.

Second, the sous vide methodology is one of the simplest ways to get an ideal cook dinner each time. Opposite to well-liked perception, it truly makes cooking essentially the most tender cuts of beef simpler. That’s as a result of the meat cooks at a relentless temperature. And, because the meals can not cook dinner at the next temperature than the water itself, sous vide cooking makes it much less seemingly you’ll overcook your cuts accidentally. A little bit effort results in mouth-watering culinary outcomes you’d in any other case solely discover in the perfect eating places.

Beef tenderloin is the right minimize of meat for sous vide. As implied by its title, it’s essentially the most tender space of beef, situated on the rear of a steer’s backbone behind the kidney, the place there’s little or no intramuscular fats. Due to its desirability, it additionally tends to be the most costly minimize of beef, which is why cooking it accurately is necessary, lest your cash go to waste on an costly minimize of meat. That’s the place the sous vide method is available in to assist get it excellent for the perfect outcomes.

Overhead shot of a cooked beef roast on a serving board with veggies.

Why You’ll Love Sous Vide Beef Tenderloin

Although it might really feel daunting at first, a wonderfully cooked is definitely worth the fuss to take your meal to the subsequent stage. Our sous vide tenderloin recipe is a basic beef dish with massive flavors and delicate, juicy outcomes. However the perfect a part of sous vide is that it’s a way that any residence chef can grasp. The key to the tenderloin is sous vide.

You may need already heard of this system, nevertheless it’s one in all my favorites to make use of within the kitchen as a result of it provides such incredible outcomes each time. On this article, we’ll cowl every thing you could find out about sous vide cooking to provide the good sous vide beef tenderloin recipe.

Relating to cooking tenderloin, you wish to ensure that it’s cooked evenly to succeed in an ideal medium-rare standing. Sous vide cooking permits for this, with a good cook dinner time for the entire steak. Not solely does the meat get evenly cooked to the right stage, nevertheless it’s additionally cooked in a good method. This makes for good tenderloin steaks with a pleasant crust and a mouth-melting inside. We additionally get the advantage of getting to decide on the precise temperature we wish the steak cooked to.

Whereas it’s not practically as troublesome to organize sous vide beef tenderloin as you would possibly suppose, this recipe would require some gentle preparation a full 24 hours earlier than cooking, so that you’ll wish to plan properly prematurely. Along with the listed elements, be sure to have a sous vide bag or Ziploc bag readily available, in addition to a big inventory pot or devoted sous vide container for the sous vide water bathtub.

A tenderloin trimmed and tied with butcher twine on a wire rack.


For the meat:

  • Beef tenderloin – trimmed and trussed for finest outcomes.
  • Salt – we all the time use kosher salt
  • Canola oil
  • Butter – we all the time use unsalted butter
  • Garlic cloves
  • Contemporary Rosemary 
  • Contemporary Thyme 

To Serve:

  • Herb compound butter, crimson wine pan sauce, or demi-glacé
  • Freshly floor black pepper

Methods to Put together Sous Vide Beef Tenderloin

Prep the meat tenderloin:

24 hours earlier than cooking (ensure you will have the time earlier than you get going), pat the meat tenderloin dry with paper towels or a clear kitchen towel. Truss the minimize with kitchen twine and season it liberally with salt. Lay your tenderloin on a wire rack, then place the rack over a baking sheet within the fridge. 

Prep the sous vide: 

Set your sous vide to 130 levels F. For those who’re utilizing a inventory pot, you’ll desire a cooking thermometer to be sure to’ve received the temperature dialed in. A devoted sous vide cooker will make issues simpler since they often have built-in thermometers.

Seal the meat tenderloin in a vacuum bag, or in a Ziploc with all of the air squeezed out.

Sous vide the meat:

Gently place the vacuum-sealed bag within the water bathtub, making certain that the complete tenderloin is submerged beneath 1-2 inches of water.

Sous vide the meat for about 2 hours. Since sous vide doesn’t want loads of consideration, be happy to calm down close by. You’ve earned it!

Sear the meat: 

After 2 hours of cooking, take away the meat from the bathtub and take it out of the bag. 

Pat the meat dry with paper towels, taking care to soak up all the extra moisture.

Preheat a forged iron skillet over medium-high warmth and add the canola oil till simply starting to smoke. 

Add the tenderloin to the new skillet and sear on all sides, about 5 to 7 minutes complete.

Add the butter, garlic, rosemary, and thyme into the skillet and baste the tenderloin as soon as every thing has melted, rolling the meat to keep away from overcooking it on any aspect. Baste for about 5 minutes.

Take away the skillet from warmth and switch the tenderloin to a slicing board to relaxation. Place the compound butter excessive of the meat to soften because it rests. Let the meat roast relaxation for 7 to 10 minutes. The meat ought to be at 135 levels F with an instant-read thermometer inserted on the thickest half.

Methods to Serve Sous Vide Beef Tenderloin

While you’re able to serve, slice the meat into particular person filet-sized parts about 1 1/2 to 2” thick. 

Serve your mouth-watering masterpiece with a sliver of herb compound butter and freshly floor black pepper on prime. If you wish to go the additional mile, although, you’ve received to attempt serving your sous vide tenderloin with our signature Red Wine Pan Sauce for a Michelin-starred steakhouse aptitude.

For those who’re searching for the right sides and pairings to go together with your sous vide filet, there are tons of choices to spherical out the meal. For an earthier aspect, I like my Umami Smoked Mushrooms, however if you happen to’re searching for an accompaniment at a vacation dinner, your friends will fawn over my Keto Creamed Spinach or Smoked Baked Potato. For a seafood twist, why not serve your sous vide beef tenderloin with my Smoked Crab Imperial for a surf and turf aptitude?

Leftovers & Reheatign

To retailer leftover sous vide tenderloin, place the leftovers in an hermetic container and retailer them within the fridge for not more than 3 days.

To reheat beef tenderloin sous vide, preheat your oven to 350 levels F. Take away the entire tenderloin from the fridge, permit it to succeed in room temperature, and loosely wrap every particular person slice of tenderloin in tin foil. Place the foiled meat onto a wire rack and place it instantly within the oven with a drip tray beneath. Prepare dinner for about 10 to fifteen minutes, till heated by.

Close up of sliced tenderloin showing a medium rare edge to edge pink color.


What are the advantages of sous vide cooking?

Among the many quite a few advantages of sous vide cooking are consistency, ease, and reliability. As a result of the sous vide course of traps the meat in a vacuum, it cooks in its personal juices and can soften in your mouth.
As, it’s cooked in a persistently heated swirling water bathtub and can’t get hotter than the water round it, it’s troublesome to overcook the meat. And better of all, it is going to come out the identical each time, leaving doubt within the trash bin.

What are the disadvantages of sous vide cooking?

Knowledgeable cooks are identified to complain that as a result of sous vide is very easy, it’s additionally boring. Properly, if you happen to think about completely cooked meat boring, then certain. Others will inform you it brings out an excessive amount of taste. Personally, I’m unsure how taste is a nasty factor. The actual drawback of sous vide cooking is that it takes some planning. You’ll want no less than a day prematurely for some gentle prep work.

Is beef tenderloin a superb minimize to sous vide?

The truth is, beef tenderloin is the quintessential candidate for the sous vide methodology. It’s good the cooking methodology as a result of it’s a fast cook dinner within the sous vide, beneath 2 hours, and the science behind this methodology ensures restaurant high quality with edge-to-edge good temperature. It’s the right solution to cook dinner a roast to your required inner temp with minimal effort.

Overhead shot of cooked beef roast on a cutting board.

For those who loved this sous vide beef tenderloin, or another recipe on Woman Carnivore as a lot as I do, let me know within the feedback beneath, and don’t neglect to share it with family and friends! Your suggestions is what retains me motivated to maintain sharing the perfect meat recipes on the net!

Prepare dinner an ideal beef tenderloin roast with the sous vide methodology. This recipe creates tender juicy slices with edge to edge pink middle and an incredible crust each time.

Sous vide the meat

  • Place the vacuum-sealed bag within the water bathtub, ensuring the complete tenderloin is submerged.

  • Sous vide the meat for about 2 hours.

Sear the meat

  • After 2 hours, take away the meat from the bathtub and the bag.

  • Pat the meat dry with paper towels.

  • Preheat a skillet over medium-high warmth and add the canola oil till simply starting to smoke.

  • Add the tenderloin and sear on all sides, for about 5 to 7 minutes.

  • Add the butter, garlic, rosemary, and thyme and baste the tenderloin, rolling it to not overcook on any aspect, for about 5 minutes longer.

  • Take away from warmth and switch to a slicing board to relaxation; drizzle the melted butter over prime. Let the meat relaxation for 7 to 10 minutes.


  • When able to serve, slice the meat into particular person filet-sized parts about 2” thick.

  • Serve with a sliver of herb compound butter on prime and freshly grated black pepper.

Serving: 1g | Energy: 66kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 12mg | Sodium: 1431mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg

Course: Most important Course

Delicacies: French

Key phrase: sous vide beef tenderloin

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