Name: Sous Vide Beef Tenderloin Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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!

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

Serving Size: one normal portion
Calories: 300-350
Sugar: 0 grams
Fat: 15-20 grams
Saturated Fat: 7-9 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Protein: 35-40 grams
Cholesterol: 100-120 mg