sous vide beef tenderloin recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best sous vide beef tenderloin recipe

I have been making this sous vide beef tenderloin recipe for years, and it is hands down my favorite way to cook a special dinner. The texture is always perfect, tender and juicy from edge to edge, and it takes all the guesswork out of cooking a pricey cut of meat. My family loves it because it feels like a fancy restaurant meal at home, and my kids actually ask for seconds, which is a huge win in my book. It is also a healthier option since you do not need a lot of extra fat or oil to get that amazing flavor; the meat stays moist on its own. Whether it is a holiday gathering or just a quiet Sunday dinner, this recipe never lets me down.

Perfect Sous Vide Beef Tenderloin

Perfect Sous Vide Beef Tenderloin

4.8 from 1255 votes

A foolproof method for cooking beef tenderloin to a perfect medium rare every time. The sous vide technique ensures even doneness and incredible tenderness, making this a showstopper for any special occasion.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Beef

2 lb beef tenderloin, trimmed
1 tbsp kosher salt
1 tsp black pepper
2 sprigs fresh rosemary
3 cloves garlic, smashed
2 tbsp unsalted butter

👨‍🍳Directions

1Preheat your sous vide water bath to 130°F for medium rare.
2Season the beef tenderloin all over with salt and pepper.
3Place the seasoned tenderloin in a vacuum bag or zip-top bag with the rosemary, garlic, and butter. Seal the bag using a vacuum sealer or the water displacement method.
4Submerge the sealed bag in the water bath and cook for 1 hour 30 minutes.
5Remove the bag from the water bath. Carefully take out the tenderloin and pat it very dry with paper towels.
6Heat a cast iron skillet over high heat until smoking hot. Add a little oil if needed.
7Sear the tenderloin for 1 to 2 minutes per side, until a deep brown crust forms.
8Let the meat rest for 5 minutes before slicing against the grain. Serve immediately.

🔧Equipment

Sous vide immersion circulator
Large pot or container
Vacuum sealer or zip-top bags
Cast iron skillet
Tongs
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 48g

📝Notes

For a different flavor, try adding thyme or a splash of Worcestershire sauce to the bag. Always pat the meat dry before searing to get the best crust.

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 delivers consistent, impressive results without stress. It works perfectly for family gatherings, holidays, or even a special date night at home, and everyone always raves about how tender and flavorful it is. I love knowing I can pull off a showstopping meal with confidence every single time.

❓ Frequently Asked Questions About Sous Vide Beef Tenderloin

1. Can I cook the beef tenderloin from frozen?

Yes, you can cook it from frozen. Just add an extra 30 to 45 minutes to the cooking time to ensure it reaches the desired internal temperature. Make sure the bag is sealed well.

2. What temperature should I use for different doneness levels?

For rare, set the water bath to 120°F. For medium rare, use 130°F. For medium, use 140°F. For well done, use 155°F. I recommend medium rare for the best texture and flavor.

3. Do I need a vacuum sealer, or can I use regular zip-top bags?

Regular zip-top bags work perfectly fine. Just use the water displacement method: slowly lower the sealed bag into the water, letting the water push the air out through a small opening, then seal it completely before submerging.

4. How do I get a good sear without overcooking the meat?

Pat the beef very dry with paper towels before searing. Use a very hot cast iron skillet and sear for only 1 to 2 minutes per side. The inside stays perfectly cooked from the sous vide bath.

5. Can I prepare this recipe ahead of time?

Absolutely. After cooking, you can chill the sealed bag in an ice bath and refrigerate for up to 3 days. When ready to serve, just reheat in the sous vide bath at the same temperature for 30 minutes, then sear as directed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts