Sous Vide Beef Tenderloin | Ultimate Guide + 7 Tips for Perfect Results

I still remember the first time I made Sous Vide Beef Tenderloin at home. It was a date night in, and I wanted to recreate that melt-in-your-mouth steakhouse experience. Living in Florida, I had plenty of access to beautiful beef, but getting it cooked exactly right? That was always the tricky part. Enter sous vide.

After reading about sous vide’s precision, I gave it a shot with a beautiful chateaubriand cut. I vacuum-sealed it with thyme and set the water bath to 130°F for medium rare. The result was nothing short of amazing—rosy pink from edge to edge, juicy, and tender with none of that guesswork from pan-searing alone.

Ever since then, Sous Vide Beef Tenderloin has been one of my go-to dishes for special occasions. Whether I’m pairing it with a bright herb butter or serving it alongside Sous Vide London Broil for a dinner party, this method always delivers.

The beauty of Sous Vide Beef Tenderloin lies in its ability to transform a lean cut into something extraordinary. Because tenderloin is naturally low in fat, cooking it using traditional methods often leads to dry or uneven results. Sous vide, however, offers perfect control—you can dial in the exact temperature you want and hold it there for hours. That first experience opened my eyes to just how foolproof sous vide cooking could be.

Not only is this method stress-free for entertaining, but it also frees me up to prep side dishes or enjoy a glass of wine while the tenderloin gently cooks away. Now, I often make Sous Vide Beef Tenderloin for holidays and celebrations, especially when I want to wow friends and family. Over the years, I’ve tried different seasonings and pairings, but my favorite is still the classic combo: thyme, salt, pepper, and a rich garlic herb butter to finish.

If you love Sous Vide Brisket or Sous Vide Prime Rib, you’ll absolutely love the elegance and ease of Sous Vide Beef Tenderloin. Once you try it, I guarantee it’ll become a favorite in your kitchen too.

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Why Sous Vide Works Wonders on Tenderloin

Beef tenderloin is naturally lean, so traditional high-heat methods can easily dry it out. Whether it’s grilled, roasted, or seared, the margin for error with this cut is small. Even a minute too long on the heat can take it from perfectly juicy to disappointingly dry. That’s where Sous Vide Beef Tenderloin truly shines. Sous vide gives you unmatched control. You can cook it to your exact preferred temperature—whether 130°F for medium rare or 140°F for medium—and hold it there for hours without overcooking. No more stress about timing or overdone edges. Plus, the gentle water bath preserves that velvety tenderness we all love.

Another reason I love this method is consistency. Every time I make Sous Vide Beef Tenderloin, it comes out beautifully pink from edge to edge. There are no gray bands, no uneven doneness—just perfectly cooked beef, every single bite. It’s a great way to impress guests, too. When people slice into the tenderloin and see that flawless color, their eyes light up. And the taste? Tender, juicy, and deeply flavorful thanks to the seasoning and precise cooking.

If you’re new to this technique, don’t worry—this guide covers everything you need to know. I’ll walk you through prepping the meat, setting your sous vide machine, searing for that beautiful crust, and serving with style. You’ll also find tips on seasoning and timing to suit any occasion.

And if you’re already a sous vide fan, I’ll share a few extra tips to help you serve the ultimate Sous Vide Beef Tenderloin. For instance, adding a finishing butter packed with garlic, parsley, and lemon zest can take this dish to the next level. Or try pairing it with a bold red wine reduction. Ready to get started? You’ll be hooked, just like I was. After one taste, it quickly became one of my most requested recipes—whether for an elegant dinner party or a cozy date night at home.

How Long Does It Take to Sous Vide Beef Tenderloin?

One of the best things about cooking Sous Vide Beef Tenderloin is how forgiving it is once you lock in the right time and temperature. That’s one of the reasons this method is so popular with both home cooks and professional chefs. You don’t need to stand over a stove or constantly check a thermometer. Instead, you can relax knowing your beef tenderloin is cooking gently and perfectly in the water bath. So, how long does it take?

For a typical 1.5-pound center cut (chateaubriand), you want to cook it for at least 45 minutes, up to 4 hours. That wide range gives you plenty of flexibility—if your guests are running late, no stress at all. Your tenderloin can hold beautifully in the water bath without losing moisture or becoming overcooked.

I personally love this because it takes the pressure out of entertaining. I can focus on preparing side dishes, setting the table, or even enjoying an appetizer with my guests. The sous vide setup quietly does all the work in the background. Once you’re ready to sear and serve, your Sous Vide Beef Tenderloin is perfectly cooked and waiting.

The timing also adapts well to different sizes. If you’re cooking a larger roast, like a 1kg or 2.2-pound piece, going toward the longer end of the range—2 to 4 hours—helps ensure even cooking from edge to center. No matter what size cut you use, the sous vide method eliminates the risk of dry or tough tenderloin. You get melt-in-your-mouth results, every single time.

Another great perk? Even if you’re not serving immediately, you can chill the Sous Vide Beef Tenderloin after cooking and quickly reheat it later with a short sous vide bath or a gentle sear. That makes this dish perfect for meal prep, holidays, or busy nights when you still want to serve something special.

Here’s a simple guide for timing:

Cut Weight	Cook Time
1–1.5 lbs (450–700g)	45 min–3 hrs
1kg / ~2.2 lbs	2–4 hrs

What Temperature Should You Sous Vide Beef Tenderloin?

This comes down to personal preference, but here’s what works beautifully:

• 130°F (54°C) — Perfect medium rare: juicy and pink throughout
• 140°F (60°C) — A true medium, for those who prefer slightly less pink

If you’re wondering how long to sous vide beef tenderloin reddit forums suggest, the consensus is right here: anywhere between 45 minutes and 4 hours at your desired temp delivers superb results.

Looking for more steakhouse classics? Pair your tenderloin with this buttery Sous Vide Steak Sirloin or go big with a Sous Vide Brisket Recipe for a weekend feast.

How to Prepare Beef Tenderloin for Sous Vide

Start with a center-cut beef tenderloin (chateaubriand), about 1.5 pounds. This cut is ideal for Sous Vide Beef Tenderloin because it’s uniform in shape, which ensures even cooking. Using a sharp knife, trim away any silver skin—this thin, silvery connective tissue won’t break down during cooking and can become chewy. Take a few extra minutes to trim thoroughly. It makes a big difference in the final texture.

For even cooking and easier portioning, slice the tenderloin into four 6-ounce portions, flattening each slightly to about two inches thick. This ensures every piece cooks evenly in the water bath. If you’re serving a larger group or want more dramatic presentation, you can also leave the tenderloin whole—just extend the cooking time toward the upper range (closer to 3–4 hours).

Next, season generously with kosher salt and freshly cracked black pepper. Don’t be shy—seasoning plays an important role in flavor development during sous vide cooking. Add a few fresh thyme sprigs to each portion for aromatic depth. You can also add other herbs like rosemary or bay leaves, depending on your flavor preference.

Vacuum-seal each portion in a food-safe bag, or use the water displacement method with a high-quality zipper bag. Just be sure to remove as much air as possible so the beef cooks evenly.

For cooking, set your sous vide water bath to your chosen temperature: 130°F for medium rare or 140°F for medium. Once the water reaches temp, gently lower the sealed beef into the bath. Now comes the beauty of sous vide: whether you cook for 45 minutes or stretch it to 4 hours, your Sous Vide Beef Tenderloin stays perfectly done—no risk of overcooking or drying out.

If you’re prepping sides, pair this dish with roasted vegetables, creamy garlic mashed potatoes, or a crisp green salad. A vibrant chimichurri or a bright herb butter (like the one below) makes an ideal topping. You can even serve it alongside a juicy Sous Vide Steak with Garlic or a decadent Sous Vide Boneless Prime Rib for Two for a true steakhouse experience at home.

Searing for That Irresistible Crust

When your Sous Vide Beef Tenderloin is ready, remove the steaks from the bag and dry them thoroughly with paper towels. This step is key—moisture is the enemy of a good sear. If the surface of the steak is wet, it will steam instead of browning. A dry surface gives you that gorgeous crust we all love. I like to place the steaks on a rack or plate lined with paper towels and gently press another layer on top to soak up any remaining moisture.

Next, heat a heavy-bottomed skillet—a cast iron pan works beautifully—over high heat. Add one tablespoon of vegetable oil and one tablespoon of butter to the pan. The oil raises the smoke point, while the butter adds rich flavor. When the butter begins to brown and smoke lightly, the pan is ready.

Carefully add the steaks. Don’t overcrowd the pan—work in batches if needed. Sear for about one minute per side until you achieve a deep, rich brown crust. You can also sear the sides for about 15 seconds each to enhance appearance and flavor. This quick sear brings out those delicious Maillard reactions and locks in the juices of your Sous Vide Beef Tenderloin.

Once seared, transfer the steaks to a plate and tent loosely with foil. Let them rest for at least a minute or two—this allows juices to redistribute. While they rest, you can finish any last-minute garnishes or sides.

Before serving, top each steak with a generous dollop of parsley butter. The herb butter melts over the warm steak, adding a burst of flavor and a beautiful finish. Whether you’re plating it with roasted vegetables, creamy potatoes, or something bold like Sous Vide Brisket, this final touch takes your Sous Vide Beef Tenderloin from great to unforgettable.

How to Know If Beef Tenderloin is Done

Thanks to sous vide’s precision, this part is easy: if you’ve set your water bath to 130°F or 140°F and cooked long enough for the center to fully reach temperature, your Sous Vide Beef Tenderloin is done perfectly. The real “doneness” comes from your sear—aim for a deep brown crust for flavor and appearance.

A quick tip: if your tenderloin is larger (say, 1kg or more), allow at least 2–4 hours for full heat penetration. Wondering how long to sous vide 1kg of beef? Reddit and pro forums alike recommend this longer cook window for thicker cuts.

Should Beef Tenderloin Be Cooked Slow or Fast?

For tenderness and juiciness, slow is the way to go. That’s the magic of sous vide: low and slow precision cooking. Traditional fast methods can lead to uneven results. Sous vide ensures even doneness from edge to center, with no risk of overcooking. This is why many chefs and home cooks now swear by it for tenderloin, just as they do for Sous Vide Prime Rib with Horseradish Sauce or a perfect Medium Rare Sous Vide Striploin.

Final Tips for Serving

Slice against the grain for buttery texture. Pair your beef tenderloin with seasonal veggies, buttery potatoes, or a bold sauce. For a holiday meal, you could even serve alongside this rich Sous Vide Chuck Roast to feed a crowd.

Whether it’s your first time trying sous vide or you’re refining your technique, this guide should give you confidence. Soon you’ll be creating steakhouse-worthy Sous Vide Beef Tenderloin that wows every time.

Conclusion

If you’re craving a perfectly juicy, melt-in-your-mouth steakhouse experience at home, Sous Vide Beef Tenderloin is the way to go. With a little planning, this technique guarantees steakhouse-quality results—every single time. Whether it’s a weeknight indulgence or a show-stopping holiday meal, you’ll love how reliable and flavorful sous vide cooking makes this premium cut. And the best part? It’s surprisingly easy once you get started.

If you enjoyed this guide, check out more steakhouse favorites like my Sous Vide Steak with Garlic or rich Sous Vide Prime Rib with Horseradish Sauce. Happy cooking!

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FAQs

How long does it take to sous vide beef tenderloin?
For a 1.5-pound cut, plan for 45 minutes to 4 hours. Larger cuts like 1kg (~2.2 lbs) benefit from 2–4 hours for full heat penetration.

What temperature should you sous vide beef at?
For tenderloin: 130°F for medium rare, 140°F for medium.

How long to sous vide beef tenderloin reddit?
Most users recommend 1.5 to 4 hours at desired temp. For larger roasts, allow closer to the full 4 hours.

What temperature for beef tenderloin?
Sous vide: 130°F (medium rare), 140°F (medium).

Should beef tenderloin be cooked slow or fast?
Slow! Sous vide’s gentle, precise cooking preserves tenderness better than high-heat methods.

How long to sous vide 1kg of beef?
2 to 4 hours at 130°F or 140°F, depending on your preferred doneness.

How to know if beef tenderloin is done?
If it’s cooked long enough in sous vide at your set temp, it’s done perfectly. Searing adds that final touch.