Cooking a perfectly tender beef tenderloin can feel like a high-stakes challenge, but sous vide makes it practically foolproof. No more stressing over dry or overcooked meat—this technique gives you full control and delivers consistently juicy, flavorful results. In this guide, we’ll find out why sous vide is the secret weapon for beef tenderloin, break down the best temperatures and cooking times, and show you the beef tenderloin sous vide recipe. Plus, we’ll throw in some fun serving ideas to make your meal a showstopper. Time to level up your steak game!
Why Sous Vide Beef Tenderloin?
Sous vide cooking offers several advantages that make it the ideal method for preparing beef tenderloin. Here are some key benefits of sous vide whole beef tenderloin:
- Precision Cooking: Sous vide allows for precise temperature control. You can cook your tenderloin to the exact level of doneness you desire, whether it’s rare, medium, or well-done.
- Enhanced Flavor: Cooking in a vacuum-sealed bag helps retain the meat’s natural juices and flavors and allows for the infusion of spices and aromatics directly into the meat.
- Consistent Results: Sous vide minimizes the risk of overcooking, ensuring that every bite of your beef tenderloin is tender and flavorful.
- Hands-Off Cooking: Once the tenderloin is in the water bath, you can focus on other aspects of your meal without constantly monitoring the meat.
What Are the Best Temperatures and Cooking Times for Sous Vide Whole Tenderloin?
For cooking beef loin sous vide, achieving the perfect level of doneness depends on both the temperature and the cooking time you choose. Here’s a chart about sous vide beef tenderloin temperature and time to help you get the best results.
|
Doneness |
Temperature |
Time |
Description |
|
Rare |
120°F (49°C) |
1-2 hours |
Cool red center |
|
Medium-Rare |
129°F (54°C) |
1-4 hours |
Warm red center |
|
Medium |
135°F (57°C) |
1-4 hours |
Warm pink center |
|
Medium-Well |
145°F (63°C) |
1-3 hours |
Slightly pink center |
|
Well-Done |
156°F (69°C) |
1-3 hours |
No pink |
Key Points:
1.Cooking times may vary based on the thickness of your tenderloin. Thicker cuts may require additional time to reach the desired internal temperature.
2.While the cooking time can be extended, it is not necessary to go beyond four hours. The meat will still be tender if cooked properly within that time frame.
What You'll Need to Sous Vide Beef Tenderloin Roast?
To successfully sous vide tenderloin filet and achieve restaurant-quality results at home, you'll need the following items:
Ingredients:
- Beef tenderloin (1.5 to 3 pounds)
- Salt and pepper
- Optional seasonings (garlic, rosemary, thyme, or other herbs)
- Optional fat (butter or olive oil)
Equipment:
- Sous vide machine
- Large pot or container for the water bath
- Vacuum sealer and bags (or zip-top bags)
- Skillet for searing (optional)
- Tongs for handling hot meat
How to Cook Beef Tenderloin Sous Vide?
Ready to cook a beef tenderloin so tender and perfectly done it practically melts in your mouth? Here’s how you can do it with the magic of sous vide:
1.Heat Things Up: Set your sous vide machine to your desired temperature. Going for medium-rare? Dial it to about 129°F. The SCHWUA Sous Vide Machine will do this job well. It can maintain a precise temperature with only ±0.2°C deviation, ensuring your beef tenderloin cooks evenly and retains its optimal flavor and texture.
2.Prepare the Meat: Season the tenderloin generously with salt, pepper, and any herbs you like, such as thyme, garlic, or rosemary.
3.First Sear: Heat up a skillet over high heat and add a splash of oil. Once it’s sizzling, sear your seasoned tenderloin on all sides just enough to get a nice golden crust—about 1-2 minutes per side. This step locks in those flavors early on.
4.Bag It Up: Once seared, let your tenderloin cool for a moment, then place it in a vacuum-seal bag. Spread it out evenly, remove the air, and seal it. If you don’t have a vacuum sealer, a zipper-lock bag works great too—just use water to help push out all the air before sealing.
5.Dive In: Submerge your sealed bag in the preheated water bath. Make sure it’s fully underwater and clipped to the side to prevent any floaters.
6.Wait it Out: Let the sous vide work for about 1 to 2.5 hours. This is the perfect time to chill or whip up some sides.
7.Second Sear (Optional): For an extra layer of texture and flavor, why not go for a second sear? After it cooks, pat the tenderloin dry and sear it again in a hot skillet for that double-crust delight.
8.Rest and Serve: Let your beef rest a few minutes after the final sear, then slice into it. The inside will be cooked evenly, and the outside will have a satisfying crunch.
Serve Ideas for Sous Vide Beef Tenderloin
Once you’ve cooked your sous vide tenderloin roast, the possibilities for serving are endless. Here are some ideas to inspire your presentation.
- Classic Steak Dinner: Serve sliced tenderloin with roasted vegetables and mashed potatoes for a traditional meal.
- Gourmet Sandwiches: Thinly slice the tenderloin and serve it in a sandwich with horseradish sauce and arugula.
- Salads: Add sliced beef to a fresh salad with mixed greens, cherry tomatoes, and a balsamic vinaigrette.
- Tacos: Use sliced beef tenderloin in tacos with avocado, salsa, and lime for a fun twist.
- With a Wine Reduction: Simmer a red wine reduction until thick and syrupy, then drizzle it over the tenderloin slices. Pair with roasted asparagus and a sprinkle of parmesan for a decadent dinner.
Conclusion
Sous vide beef tenderloin is a game-changer in home cooking. Its precision, consistency, and rich flavor make it a standout dish for any occasion. With this detailed guide, you can confidently prepare a restaurant-quality tenderloin that will impress your family and friends. So gather your ingredients, set your sous vide, and enjoy the delicious results!
