Follow the steps to make sous vide beef tenderloin recipe. Every time, you can cook beef tenderloin with sous vide cooking.
Beef tenderloins should be cooked sous vide for approximately 6 hours or longer, which allows the meat to become more tender and juicy.
The cooking time is a general guideline and can vary according to size and cut of beef tenderloin.
Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking expensive cuts of meat.
If you don’t need a full tenderloin, you can use the same technique to make sous vide filet mignon.
Your Christmas or special occasion meal will be highlighted by this tenderloin. Take the stress out of your holiday meal by setting it up in a way that will work for you.
Rest assured that you will serve this elegant entree without stress. Take your beef tenderloin to the next level this holiday season without leaving this expensive cut of meat to chance.
Pre-searing the beef gives it layers of flavor to enhance the cooking. The beef was added to the grill after a post-cook meal. Prepare to make your favorite steak meal, ever.
Table of Contents
What is beef tenderloin?
The meat is tucked between the ribs of the animal in the middle of the back of the steer. Filet Mignon is a favorite cut of beef and it’s cut from the tenderloin.
The most tender area of beef is due to the lack of movement in this muscle.
Tenderloin has a mild flavor and can be cut into smaller portions to make Chateaubriand or individual filet steaks. It’s up to the family and friends to watch the presentation.
How much beef should I use per serving or per person?
When calculating how much meat to buy for dinner, I like to use 6 ounces or 1/2 pound per person.
This is for when the loin is the main attraction of the meal and I serve a single vegetable side dish. I will calculate for 4 ounces per person if I am serving multiple dishes.
How long does it take to sous vide beef tenderloin?
The thickness of the loin is the most important factor in determining the amount of time it takes to cook.
A loin is usually 4 inches thick at the thickness part. For an hour of cooking per inch, I like to allow for an hour.
In the past, beef tenderloin was cooked in a high heat pan to give it a crust and to set the fibers of the meat in a lower temperature cook.
By pre-searing the beef in a cast iron pan before placing it in the sous vide bag, you are setting the fibers of the beef and caramelizing the meat to bring out its natural flavors, giving the tenderloin flavors to baste in.
It’s a good idea to sear it a second time on the grill or back in the cast iron pan to give it a full mouth texture.
- 1 beef tenderloin, 3-4 pounds.
- Kosher Salt
- Fresh cracked pepper
- 3 cloves garlic, smashed
- Olive oil
Steps to follow
- Set the precision cooker to 134 degrees F.
- Now season the tenderloin with salt and pepper.
- Now place the tenderloin inside a zip lock bag or a vacuum-sealed bag.
- You can add rosemary, thyme, garlic cloves, and olive oil for seasoning.
- Sous vide the tenderloin for about 2 to 3 hours.
- Now take a heavy bottom pan and heat it over high flame.
- Now remove the tenderloin from the vacuum-sealed or zip lock bag.
- Remove the seasonings on the tenderloin you have used earlier.
- Now add olive oil to the pan and sear the meat for 1 to 2 minutes on both sides.
- Add butter, garlic cloves, and other aromatic herbs and baste the beef for at least 30 seconds.
- Slice the beef and now you are ready to eat.
Temperature and Time guide
Follow this guide for a perfectly cooked beef tenderloin:
- 125°F – rare – cool red center
- 135°F – medium-rare – warm red center
- 145°F – medium – warm pink center
- 155°F – medium-well – slightly pink center
- 165°F – well done – little or no pink
Why is the cooking time so variable with sous vide cooking?
Beef is the most difficult of all the proteins to cook perfectly. The problem is that the water-bath temperature has little to do with what happens to the food.
If you are concerned with tenderness, cook the beef at 130 degrees F (2.4 degrees C) for 30 minutes per pound (453 grams), and then hold it at 125 degrees F (3.1 degrees C) for up to 24 hours.
But the cooking time will still vary by about 25 percent from one batch of meat to the next.
Is a regular Zip Lock bag OK?
Sure, but keep in mind that the meat in these bags is vacuum-sealed. It is, therefore, less likely to dry out, and can last a long time if stored correctly.
How important is the vacuum seal?
The vacuum seal is critical. The roast is placed into the water-filled chamber of the sous vide cooker and sealed with a vacuum pump.
This creates an airtight container that prevents any steam from escaping. The roast remains safe in the water at a very low temperature and cooks perfectly from both sides.
See also: Best Vacuum Sealers for Sous Vide
What happens if I leave a steak for longer than the maximum time recommendations?
You end up with tough, chewy beef! The key is to be patient and not overcook it.
When you use an immersion circulator, it helps maintain a constant temperature because the water temperature is always set exactly equal to the temperature of the meat.
If you are cooking steaks over a hot grill, you will have more control over the steak, but it won’t reach the same internal temperatures as an immersion circulator.
Follow the steps and ingredients to cook the beef tenderloin perfectly. I am sure you are going to love the sous vide beef tenderloin recipe as it was delicious.
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