Sous Vide Beef Tenderloin Recipe

There’s nothing quite like the melt-in-your-mouth tenderness of a perfectly cooked beef tenderloin. For years, achieving this level of culinary excellence at home felt like a distant dream, reserved for fancy restaurants and highly skilled chefs. That was until I discovered the magic of sous vide. Recently, I decided to put this method to the ultimate test with a beautiful beef tenderloin roast, and let me tell you, the results were nothing short of phenomenal. From the moment the first bite dissolved on our tongues, my family was completely hooked. The uniform pinkness from edge to edge, the incredible juiciness, and the rich, buttery flavor – it was simply the best beef tenderloin we had ever tasted. What was even more surprising was how incredibly easy it was to achieve. This sous vide beef tenderloin recipe is now a staple in our household, guaranteeing a show-stopping centerpiece for any special occasion or simply a luxurious weeknight dinner. If you’re ready to experience beef tenderloin perfection without the fuss, then you’ve come to the right place. Let’s dive into how you can create this culinary masterpiece in your own kitchen.

Ingredients

To create this exquisite sous vide beef tenderloin, you’ll need just a handful of high-quality ingredients. The beauty of sous vide is that it allows the natural flavors of the beef to shine, so choosing the best possible tenderloin is key. Here’s what you’ll need:

• Beef Tenderloin Roast (2-3 pounds): Aim for a center-cut beef tenderloin, often labeled as “chateaubriand” for the thickest, most even roast. Look for a roast that is well-trimmed, meaning most of the silverskin and excess fat has been removed. The size will depend on how many people you are serving. A 2-3 pound roast will comfortably serve 4-6 people. When selecting your tenderloin, pay attention to marbling – those fine streaks of fat within the muscle. Marbling contributes significantly to flavor and tenderness, so opt for a roast with good, even marbling throughout.
• Kosher Salt: Use kosher salt rather than table salt. Kosher salt has larger crystals and a purer flavor, which helps to season the beef more evenly and effectively. The amount will depend on the size of your roast, but generally, about 1-1.5 teaspoons per pound of beef is a good starting point.
• Freshly Ground Black Pepper: Freshly ground black pepper is essential for its aromatic and pungent flavor. Pre-ground pepper tends to lose its potency quickly. Grind your pepper just before using it to maximize its impact. Use a generous amount to create a flavorful crust during the searing process.
• Olive Oil or High-Heat Cooking Oil (for searing): You’ll need a high-heat cooking oil for searing the tenderloin after sous viding. Options include olive oil (choose a refined olive oil with a higher smoke point), avocado oil, grapeseed oil, or canola oil. Avoid butter or low-smoke point oils for searing as they can burn easily at high temperatures. About 2-3 tablespoons should be sufficient.
• Optional Aromatics (for the bag): While not strictly necessary, adding aromatics to the sous vide bag can infuse the tenderloin with subtle layers of flavor. Consider these optional additions:
  • Fresh Thyme Sprigs (2-3 sprigs): Thyme adds a classic, earthy, and slightly lemony flavor that complements beef beautifully.
  • Fresh Rosemary Sprigs (1-2 sprigs): Rosemary offers a more robust, piney aroma that pairs well with rich meats. Use sparingly as it can be quite potent.
  • Garlic Cloves (2-3 cloves, smashed): Smashed garlic cloves release their aromatic oils into the bag, imparting a subtle garlic flavor to the tenderloin. No need to mince or chop – simply smash them gently with the side of a knife.
  • Bay Leaf (1-2 leaves): Bay leaf adds a subtle, savory, and slightly floral note to the beef. It’s a classic addition to many braises and stews, and works wonderfully in sous vide as well.
  • Shallots (1/2 shallot, sliced): Shallots offer a milder, sweeter onion flavor compared to regular onions. Slicing them allows their flavor to infuse more readily.

Ingredient Quality Matters:

Remember, the quality of your ingredients directly impacts the final result. Invest in a good quality beef tenderloin from a reputable butcher or grocery store. Fresh herbs and spices will also elevate the flavor profile significantly. While the aromatics are optional, they are highly recommended for adding depth and complexity to your sous vide beef tenderloin. Don’t underestimate the power of good quality salt and freshly ground pepper – they are essential for bringing out the best flavors in the beef.

Instructions

Sous vide cooking might seem intimidating at first, but it’s actually a remarkably simple and straightforward process. These step-by-step instructions will guide you through creating perfectly cooked sous vide beef tenderloin every time.

1. Prepare the Beef Tenderloin: Begin by patting the beef tenderloin dry with paper towels. This is an important step as it helps to ensure a good sear later on. Trimming the tenderloin is usually done by the butcher, but double-check for any remaining silverskin or excess fat. Silverskin is a tough, membrane-like tissue that doesn’t break down during cooking and can make the tenderloin chewy. If you find any, carefully remove it using a sharp knife, sliding the blade underneath the silverskin and cutting it away.
2. Season the Tenderloin: Season the beef tenderloin generously with kosher salt and freshly ground black pepper on all sides. Don’t be shy with the seasoning – this is your opportunity to build flavor into the beef. If you are using optional aromatics, now is the time to add them. Place the thyme sprigs, rosemary sprigs, smashed garlic cloves, bay leaves, and/or sliced shallots on a plate or cutting board.
3. Vacuum Seal (or use Ziploc Bag) the Tenderloin: The next step is to seal the seasoned beef tenderloin in a bag for sous vide cooking. The best method is to use a vacuum sealer and vacuum seal bags. Place the seasoned tenderloin (and optional aromatics if using) into a vacuum seal bag and seal it according to your vacuum sealer’s instructions. If you don’t have a vacuum sealer, you can use a heavy-duty Ziploc freezer bag. Place the tenderloin in the bag, and then use the water displacement method to remove as much air as possible. To do this, slowly lower the unsealed bag into a pot of water, allowing the water pressure to push the air out of the bag. Once most of the air is removed, seal the bag just above the waterline.
4. Set Up Your Sous Vide Water Bath: Fill a large pot or container with water. Attach your sous vide immersion circulator to the side of the pot and set the temperature. For medium-rare beef tenderloin, set the temperature to 130°F (54°C). For medium, set it to 135°F (57°C). For medium-well, set it to 140°F (60°C). It’s crucial to use an accurate sous vide immersion circulator to maintain the precise water temperature needed for perfect results. Let the water bath come up to the set temperature before proceeding.
5. Sous Vide the Beef Tenderloin: Once the water bath has reached the desired temperature, gently submerge the sealed bag with the beef tenderloin into the water bath. Ensure the bag is fully submerged. If the bag floats, you can weigh it down with a sous vide weight or a heavy plate. Sous vide the beef tenderloin for 2-4 hours. The longer end of the range (4 hours) is recommended for thicker roasts or if you prefer a more tender texture, as it allows more time for the connective tissues to break down. The shorter end (2 hours) is sufficient for thinner roasts and will still result in a perfectly cooked tenderloin. Don’t worry about overcooking – sous vide cooking at a precise temperature prevents overcooking, ensuring the tenderloin remains perfectly cooked and juicy throughout.
6. Remove and Chill (Optional but Recommended): After the sous vide time is complete, carefully remove the bag from the water bath. At this point, you have two options: sear immediately or chill for later searing. Chilling the tenderloin in an ice bath for about 15-20 minutes (or in the refrigerator for up to a few hours) is recommended for several reasons. First, it stops the cooking process completely, preventing any carryover cooking during searing. Second, it firms up the tenderloin, making it easier to sear and reducing the risk of overcooking the center during searing. If you choose to chill, transfer the bag to an ice bath (a bowl filled with ice and water) and let it cool for 15-20 minutes.
7. Sear the Beef Tenderloin: Remove the beef tenderloin from the bag (discard the aromatics if used) and pat it thoroughly dry again with paper towels. This is crucial for achieving a good sear. Heat olive oil or your chosen high-heat cooking oil in a large skillet (preferably cast iron) over high heat until it is shimmering hot and just starting to smoke. Carefully place the beef tenderloin in the hot skillet and sear for 1-2 minutes per side, including the ends, until a deep brown, flavorful crust forms. Use tongs to turn the tenderloin and sear all sides evenly. For an even deeper flavor and aromatic crust, you can add a knob of butter, a clove of garlic, and a sprig of rosemary to the pan during the last minute of searing, basting the tenderloin with the melted butter as it sears.
8. Rest the Beef Tenderloin: Once seared to perfection, remove the beef tenderloin from the skillet and place it on a cutting board. Loosely tent it with foil and let it rest for 10-15 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Don’t skip this step!
9. Slice and Serve: After resting, remove the foil and slice the beef tenderloin against the grain into medallions about 1-inch thick. Serve immediately and enjoy your perfectly cooked, restaurant-quality sous vide beef tenderloin!

Nutrition Facts

(Estimated, per serving, assuming 6 servings from a 3-pound tenderloin. Nutritional values can vary based on the specific cut of beef and trimming.)

• Serving Size: Approximately 4 ounces (113 grams) cooked beef tenderloin
• Calories: Approximately 300-350 calories
• Protein: 35-40 grams
• Fat: 15-20 grams
  • Saturated Fat: 7-9 grams
• Cholesterol: 100-120 mg
• Sodium: Varies depending on salt added
• Carbohydrates: 0 grams
• Fiber: 0 grams
• Sugar: 0 grams

Please Note: These are estimates and can vary. For more precise nutritional information, use a nutrition calculator with the specific brand and type of beef tenderloin you are using. Serving sizes and accompaniments will also affect the overall nutritional content of your meal.

Preparation Time

• Prep Time: 20-30 minutes (includes trimming, seasoning, and bagging)
• Sous Vide Cook Time: 2-4 hours
• Chilling Time (Optional): 15-20 minutes
• Searing Time: 5-7 minutes
• Resting Time: 10-15 minutes
• Total Time (excluding chilling): Approximately 2 hours 35 minutes to 4 hours 45 minutes
• Total Time (including chilling): Approximately 2 hours 50 minutes to 5 hours

Plan Ahead: While the active preparation time is relatively short, the sous vide cook time is considerable. Factor this into your meal planning. The beauty of sous vide is that it is very forgiving. You can hold the beef tenderloin in the water bath for a longer period (within reason, up to 4 hours for this recipe) without compromising the quality. This allows for flexibility in your cooking schedule.

How to Serve

Sous vide beef tenderloin is incredibly versatile and pairs well with a wide array of side dishes and sauces. Here are some serving suggestions to elevate your meal:

• Classic Sides:
  • Roasted Vegetables: Asparagus, Brussels sprouts, broccoli, carrots, potatoes, or a medley of root vegetables roasted with olive oil, herbs, and garlic.
  • Creamy Mashed Potatoes or Potato Gratin: A rich and comforting side that complements the tenderloin beautifully.
  • Garlic Butter Green Beans: Simple yet elegant, green beans sautéed with garlic butter.
  • Creamed Spinach: A classic steakhouse side that adds a touch of richness and green to the plate.
  • Wild Rice Pilaf: A nutty and flavorful grain side dish.
• Elegant Sauces:
  • Red Wine Reduction Sauce: A classic pairing for beef tenderloin. The rich, savory sauce enhances the beef’s flavor.
  • Bearnaise Sauce: A creamy and tangy emulsified sauce that adds a touch of French elegance.
  • Mushroom Sauce: A savory and earthy sauce made with sautéed mushrooms, cream, and herbs.
  • Chimichurri Sauce: A vibrant and herbaceous Argentinian sauce that provides a fresh and zesty contrast to the rich beef.
  • Horseradish Cream Sauce: A simple and tangy sauce that cuts through the richness of the tenderloin.
• Gourmet Presentations:
  • Beef Wellington Inspired: Wrap the sous vide tenderloin in puff pastry with duxelles (mushroom paste) and bake until golden brown for a simplified version of Beef Wellington.
  • Tenderloin Medallions with Garnish: Arrange the sliced medallions on a platter and garnish with fresh herbs like parsley, chives, or rosemary sprigs. A drizzle of high-quality olive oil or balsamic glaze can also add visual appeal and flavor.
  • Beef Tenderloin Salad: Slice the chilled sous vide tenderloin thinly and serve it over a bed of mixed greens with a light vinaigrette, crumbled blue cheese, and toasted walnuts for a sophisticated salad.
  • Tenderloin Sliders or Sandwiches: Slice the tenderloin thinly and use it to create gourmet sliders or sandwiches with caramelized onions, roasted peppers, and your favorite condiments on mini brioche buns or crusty rolls.
• Wine Pairings:
  • Cabernet Sauvignon: A classic pairing for beef tenderloin, offering bold tannins and dark fruit flavors that complement the richness of the meat.
  • Merlot: A softer, more approachable red wine that still pairs well with beef tenderloin.
  • Pinot Noir: A lighter-bodied red wine with earthy and red fruit notes that can be a lovely pairing, especially with a mushroom sauce.
  • Syrah/Shiraz: A bolder red wine with peppery and smoky notes that can stand up to the rich flavor of beef tenderloin.

No matter how you choose to serve it, sous vide beef tenderloin is guaranteed to be a memorable and delicious meal. Experiment with different sides and sauces to find your favorite combinations and impress your guests or simply enjoy a restaurant-quality dinner at home.

Additional Tips for Sous Vide Beef Tenderloin Perfection

To ensure your sous vide beef tenderloin is a resounding success, consider these helpful tips:

1. Invest in a Quality Thermometer: Accuracy is paramount in sous vide cooking. While your immersion circulator has a temperature setting, it’s always wise to double-check the water temperature with a reliable digital thermometer, especially during longer cooking times. This ensures you maintain the precise temperature needed for your desired level of doneness and prevents any temperature fluctuations that could affect the final result. A good quality thermometer is an essential tool for any sous vide enthusiast.
2. Pat the Tenderloin Dry – Before and After Sous Vide: Moisture is the enemy of a good sear. Before seasoning and bagging the tenderloin, pat it thoroughly dry with paper towels. This removes excess surface moisture and allows the seasoning to adhere better. Crucially, pat the tenderloin completely dry again after removing it from the sous vide bag and before searing. This step is vital for achieving a beautiful, deep brown crust. Excess moisture will steam the beef in the hot pan instead of searing it, resulting in a pale and less flavorful crust.
3. Don’t Overcrowd the Pan When Searing: When searing the beef tenderloin, ensure you don’t overcrowd the skillet. Overcrowding lowers the temperature of the pan and prevents proper searing. Sear the tenderloin in batches if necessary to maintain high heat and achieve a good crust on all sides. Use a large skillet, preferably cast iron, as cast iron retains heat exceptionally well and provides even searing. Make sure the oil is shimmering hot before adding the tenderloin to the pan.
4. Consider a Reverse Sear for Even More Crust: For an even more intensely browned and flavorful crust, consider a reverse sear approach. After sous viding and chilling (optional), place the tenderloin on a wire rack set inside a baking sheet and place it in a preheated oven at a low temperature (around 250°F or 120°C) for about 20-30 minutes, or until the internal temperature reaches about 115°F-120°F (46°C-49°C). Then, proceed with searing in a hot skillet as usual. This method helps to dry out the surface of the tenderloin even further, leading to an exceptionally crispy and flavorful crust.
5. Experiment with Different Aromatics and Seasonings: While salt and pepper are essential, don’t be afraid to experiment with different aromatics and seasonings to customize the flavor profile of your sous vide beef tenderloin. Try adding different herbs like oregano, marjoram, or tarragon. Spices like smoked paprika, garlic powder, onion powder, or chili powder can also add depth and complexity. For a bolder flavor, consider a dry rub with coffee, cocoa powder, or brown sugar. Citrus zest, such as lemon or orange zest, can add brightness and freshness. Get creative and tailor the seasonings to your preferences and the accompanying dishes.

Frequently Asked Questions (FAQs)

Here are some common questions about making sous vide beef tenderloin:

Q1: Can I sous vide beef tenderloin from frozen?

A: Yes, you can sous vide beef tenderloin directly from frozen. There’s no need to thaw it first. Simply add about 50% more cooking time to the sous vide process. For example, if the recipe calls for 2 hours of sous vide cooking for a thawed tenderloin, cook it for 3 hours from frozen. Ensure the frozen tenderloin is properly sealed in a vacuum bag or Ziploc bag before sous viding. Searing and resting times remain the same. Sous viding from frozen is a great way to have a gourmet meal ready even when you haven’t planned ahead.

Q2: What is the best temperature for sous vide beef tenderloin?

A: The best temperature depends on your desired level of doneness. For medium-rare, 130°F (54°C) is ideal. For medium, 135°F (57°C) is recommended. For medium-well, set the temperature to 140°F (60°C). Sous vide cooking allows for precise temperature control, so you can achieve your preferred level of doneness consistently throughout the entire tenderloin. Remember that searing will add a few degrees to the internal temperature, so aim for a sous vide temperature slightly below your target final temperature.

Q3: How long can I hold beef tenderloin in the sous vide water bath?

A: For this recipe, you can safely hold beef tenderloin in the sous vide water bath at the recommended temperatures for up to 4 hours without significantly affecting the texture or quality. While sous vide is very forgiving, extended cooking times beyond 4 hours can potentially lead to a slightly softer texture, although it will still be safe to eat. For optimal results, stick to the recommended cooking time range of 2-4 hours.

Q4: Can I skip the searing step?

A: While technically you can skip the searing step, it is highly recommended for sous vide beef tenderloin. Searing is crucial for developing a flavorful and visually appealing crust. Without searing, the tenderloin will have a pale, unappetizing appearance and lack theMaillard reaction flavors that searing provides. The sear adds a significant layer of flavor and textural contrast to the tenderloin, making it a much more enjoyable dining experience. For the best results, don’t skip the searing step.

Q5: My sous vide beef tenderloin is still tough, what did I do wrong?

A: Toughness in sous vide beef tenderloin is unlikely if you followed the instructions correctly, as tenderloin is naturally a very tender cut. However, potential reasons for toughness could include:
* Incorrect Temperature: Cooking at too low a temperature, especially below 130°F (54°C), might not fully tenderize the beef. Double-check your sous vide temperature and ensure it was set correctly.
* Insufficient Cooking Time: While tenderloin is tender, very short sous vide times (less than 2 hours) might not be enough to fully relax the muscle fibers. Ensure you cooked for at least 2 hours, especially for thicker roasts.
* Incorrect Cut of Beef: Ensure you are using beef tenderloin, also known as filet mignon. Other cuts of beef, even if labeled “tender,” might require different cooking times and temperatures to achieve tenderness.
* Silverskin Not Removed: If silverskin was not removed, this tough membrane can contribute to a chewy texture. Carefully trim any silverskin before cooking.
* Over-Searing: While searing is important, excessively long searing times can overcook the outer layers of the tenderloin, making them tough. Sear quickly over high heat for 1-2 minutes per side to develop a crust without overcooking the interior.

By following these tips and addressing these potential issues, you can confidently create consistently perfect and incredibly tender sous vide beef tenderloin every time. Enjoy the process and the delicious results!

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