If you’re on the quest for the most tender, flavorful beef tenderloin, sous vide is the way to go. This cooking method ensures your meat is cooked to perfection, edge to edge, every single time.
New to Sous Vide Cooking? Start Here
- Everything you should know about sous vide cook
- How long can I hold food in the sous vide?
- Is sous vide cooking safe?
Why Sous Vide Beef Tenderloin?
Cooking beef tenderloin can be nerve-wracking. It’s an expensive cut of meat, and you want it to come out perfect, right? That’s where sous vide comes in and makes your life a whole lot easier.
Sous vide is all about precision and consistency. With my Typhur Sous Vide Station, you get precise temperature control every time. Simply vacuum-seal the beef tenderloin, place it in a water bath set to your desired temperature, and let it cook slowly and evenly. This method eliminates the worry of overcooking the outside while the inside remains raw. With sous vide, your meat cooks perfectly from edge to edge, ensuring tender, juicy results every time.
What’s great about this method is that you can achieve the perfect doneness every single time. Whether you like your beef rare, medium-rare, or well-done, sous vide takes out all the guesswork. Traditional methods like grilling or roasting can be hit or miss, often leaving you with parts that are overcooked and others that are undercooked. But with sous vide, you set the temperature and let the magic happen.
Another awesome benefit?
Sous vide locks in all the juices and flavors. By vacuum-sealing the meat, you ensure that all those tasty juices stay inside, giving you a tender, juicy, and flavorful result. No more dry or tough tenderloin—just melt-in-your-mouth goodness.
About Beef Tenderloin
The beef tenderloin is a prized cut of meat that comes from the loin of the cow. It’s known for being exceptionally tender due to its low levels of connective tissue. Here are a few characteristics of this cut:
- Tenderness: As the name suggests, the tenderloin is one of the most tender cuts of beef.
- Flavor: While not as robustly flavored as ribeye or strip steak, its delicate flavor pairs well with various seasonings and sauces.
- Size and Shape: The tenderloin tapers from a thick, central section (the Chateaubriand) to a thinner, smaller end (the tail). This can make even cooking challenging, which is where sous vide shines.
How Long to Sous Vide Beef Tenderloin
When you’re dealing with quick-cooking meats like steaks or beef tenderloin, achieving the perfect texture and juiciness is all about nailing the right temperature. With sous vide, you set the water bath to the exact temperature you want your meat to reach.
Recommended Sous Vide Beef Tenderloin Temperatures and Time
| Temperature and Time | Doneness | Result |
| 122°F/50°C for 45 minutes to 4 hours | Rare | Very tender, slippery, wet texture |
| 130°F/54°C for 45 minutes to 4 hours | Medium Rare | Buttery-tender; very juicy |
| 135°F/57°C for 45 minutes to 4 hours | Medium | Firm but still tender; moderately juicy |
| 143.6°F/62°C for 45 minutes to 4 hours | Medium Well | Fully firm; moderately juicy |
| 154°F/68°C for 45 minutes to 4 hours | Well done | Dry, with a firm, tacky texture |
Sous Vide Beef Tenderloin Printable Recipe
Basic Sous Vide Beef Tenderloin
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Sauté Pan
- Tongs
- Kitchen Paper
Ingredients
For Sous Vide Cooking
- 2 each Basic Filet Mignon (200-400g or 7oz-14oz)
- 1 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Fresh Cracked Pepper
- 1 sprig Fresh Thyme or Rosemary
- 1 each Garlic Clove, whole skin on crushed
For Searing the Steak
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section. In this recipe, I'm using the fresh 1-inch filet mignon.
- By using the Typhur Sous Vide Station, you can simply select the steak thickness and your desired doneness. It automatically presets the required temperature and cooking time for each level of doneness, making the process effortless and precise. The Sous Vide Station start to preheating.
- Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.2 each Basic Filet Mignon, 1 tsp Kosher Salt, 10 turns Fresh Cracked Pepper, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking, 1 sprig Fresh Thyme or Rosemary, 1 each Garlic Clove, whole skin on crushed
- Using the vacuum sealer, make sure that the tenderloin is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the steak to sous vide for 1 hour and 17 minutes at 122°F/50°C for rare doneness.
- Once the tenderloin has finished cooking, carefully remove the steak from the water bath. Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry the steak with paper towels.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the steak along with the garlic and herbs to the pan. Sear the steak on each side for approximately 40 seconds or until golden brown. After flipping the steak, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting (optional)
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
