beef tenderloin sous vide recipe
The Best beef tenderloin sous vide recipe
I have been making beef tenderloin sous vide for years now and it is hands down the best way to cook this cut of meat. My family absolutely loves it because the meat comes out perfectly tender and juicy every single time. Even my kids, who can be picky about steak, ask for seconds when I make this. It is a great recipe for special occasions like holidays or dinner parties, but it is also simple enough for a regular weeknight meal. Plus, beef tenderloin is lean and packed with protein and iron, so it fits well into a balanced diet. I love that I can set it and forget it with the sous vide, and then just sear it quickly before serving. It takes the stress out of cooking a fancy meal.
Perfect Sous Vide Beef Tenderloin
This sous vide beef tenderloin recipe delivers a restaurant quality steak at home. The meat comes out evenly cooked from edge to edge, with a beautiful crust after searing.
🥘Ingredients
For the Beef
For Searing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Sous Vide Beef Tenderloin Works
This sous vide beef tenderloin recipe is always a good idea for any occasion because it takes the guesswork out of cooking a perfect steak. It works wonderfully for family gatherings since you can prepare it ahead of time and just sear it right before serving. I hope you give it a try and see how easy it is to make a truly impressive meal.
❓ Frequently Asked Questions About Sous Vide Beef Tenderloin
1. Do I need a vacuum sealer for sous vide beef tenderloin?
No, you can use a zip top bag with the water displacement method. Just seal the bag almost completely, then slowly lower it into the water to push out the air, then seal it fully.
2. What temperature should I set the sous vide for beef tenderloin?
For medium rare, set it to 130 degrees Fahrenheit. For medium, use 135 degrees Fahrenheit. The lower temperature gives a more tender result.
3. How long should I cook beef tenderloin sous vide?
For a 2 pound tenderloin, 1 hour 30 minutes is perfect. You can go up to 2 hours without issue, but longer than that can make the texture mushy.
4. Can I sear the beef tenderloin before sous vide instead of after?
You can, but searing after sous vide gives a better crust and prevents overcooking. Searing before can add flavor, but you will still need to sear after for the best texture.
5. How do I store leftover sous vide beef tenderloin?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sear it quickly in a hot pan or warm it in a 300 degree Fahrenheit oven for a few minutes.
