Best Beef Tenderloin Sous Vide Recipe | Ultimate 7-Step Guide
A bold, juicy beef tenderloin cooked perfectly with sous vide, then seared for the ultimate crust. Served with a rich port wine and garlic sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
1 1/2 to 2 pounds center-cut beef tenderloin
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil, divided
2 tablespoons butter
1/2 cup tawny Port wine
4 to 5 medium cloves garlic
5 to 6 sprigs fresh thyme, plus extra to serve
Instructions
1. Sprinkle the tenderloin with salt and pepper. Sear in hot skillet until browned on all sides.
2. Add butter and garlic to pan. Sauté until fragrant. Deglaze with Port wine. Simmer and set aside.
3. Place tenderloin and sauce in sous vide bag with thyme. Seal and remove air.
4. Heat sous vide water to 133°F (rare) to 140°F (medium-rare). Submerge bag.
5. Cook beef sous vide for 2 1/2 to 3 hours.
6. Remove from bag, pat dry. Sear again in hot pan for 30–60 seconds per side.
7. Slice and serve with the port wine sauce. Enjoy!
Notes
Do not exceed 3 hours to maintain perfect texture.
Let the beef rest for 5–10 minutes before slicing for best juiciness.
Pairs beautifully with sous vide carrots or asparagus.
Nutrition
- Serving Size: 6 oz
- Calories: 579
- Sugar: 2g
- Sodium: 591mg
- Fat: 46g
- Saturated Fat: 17g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 139mg