Sous Vide Beef Tenderloin: Perfectly Juicy and Flavorful

I remember the first time I tried sous vide cooking, and it was like discovering a culinary secret. The magic of perfectly cooked meat was something I had only experienced in high-end restaurants. But here I was, in my own kitchen, pulling out a beef tenderloin that was as tender as anything I’d ever tasted. The Sous Vide Beef Tenderloin had a melt-in-your-mouth quality that was simply unforgettable.

Growing up in sunny Florida, surrounded by the vibrant flavors of the coast, I always sought new ways to enhance my cooking. When I discovered sous vide, it felt like opening a door to endless possibilities. The Sous Vide Beef Tenderloin quickly became a staple in my home, offering a restaurant-quality experience without the intimidation.

As I perfected my sous vide technique, I realized that this method was not just about precision but also about unlocking flavors that are often missed with traditional cooking. The Sous Vide Beef Tenderloin soon turned into a dish that I couldn’t wait to share with family and friends, showcasing not just the tenderness of the meat but the joy of cooking itself.

Here at SousVideRecipe.com, I aim to make the sous vide method accessible to everyone. Whether you’re just starting out or looking to refine your skills, the Sous Vide Beef Tenderloin is the perfect way to explore this incredible technique. Join me in transforming your kitchen into a place where every meal is a delightful surprise.

Sous Vide Beef Tenderloin

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Discover the secrets to perfectly cooked Sous Vide Beef Tenderloin. Learn step-by-step techniques for juicy, tender results that will impress at any dinner table.

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Frying
• Cuisine: Française

Ingredients

Scale 1x2x3x

• 2 tablespoon (30 ml) olive oil
• 2 pound (907 g) beef tenderloin
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (3 ml) pepper
• 4 fresh herbs parsley, thyme or rosemary
• 1 clove garlic minced
• 2 tablespoon (30 ml) olive oil
• 8 ounce (227 g) s mushrooms
• 2 tablespoon (30 ml) flour optional
• 1/2 cup (120 ml) beef broth

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Instructions

1. Submerge the Sous Vide device in a water bath and adjust the temperature to 137°F or your desired level.
2. Warm the olive oil in a cast iron pan over medium-high heat.
3. Season the beef tenderloin with salt and pepper.
4. Brown the tenderloin in the skillet, turning it to achieve an even golden color on all sides.
5. Place the fresh herbs and minced garlic in a Ziploc or Sous Vide bag along with the tenderloin. Remove the air by vacuum sealing or using the water displacement technique.
6. Immerse the sealed bag in the preheated water bath and cook for 2 to 3 hours.
7. After the tenderloin has been cooking for approximately 2 hours, heat the remaining olive oil in the skillet.
8. Add the mushrooms and sauté them for 5 to 10 minutes until they are golden brown, then transfer them to a small bowl.
9. Take the tenderloin out of the bag, keeping the juices, and pat it dry, discarding the herbs. Sear the meat in the skillet for 2 minutes, turning to brown all sides.
10. Place the tenderloin on a plate to rest.
11. Return the mushrooms to the skillet, mix in the flour, then add the saved juices and beef broth.
12. Simmer, stirring, for 3 to 5 minutes until the sauce thickens.
13. Cut the beef tenderloin into slices and present it with the mushroom sauce.

Notes

• Pat dry the beef tenderloin thoroughly before searing for a crisp crust
• Sauté mushrooms in batches to ensure they brown evenly
• Let the tenderloin rest so juices redistribute for a tender slice

Nutrition

• Calories: 450
• Fat: 12g
• Protein: 20g

Mastering the Sous Vide Beef Tenderloin

Fundamentals

The heart of sous vide cooking lies in its precision and control. When preparing a Sous Vide Beef Tenderloin, you ensure that every inch of the meat is cooked to your desired level. This method locks in juices, enhancing the natural flavors of the beef, and guarantees that your tenderloin is consistently tender from edge to edge.

To start, you’ll need a reliable sous vide device, a vacuum sealer or Ziploc bag, and a water bath. Adjust the temperature of your water bath to 137°F for a perfectly medium-rare finish, although you can tweak this based on personal preference. The beauty of the sous vide method is that it provides flexibility while maintaining consistency.

Preparation/setup

Begin by seasoning your beef tenderloin generously with salt and pepper. This simple seasoning is key to enhancing the natural flavors without overwhelming them. Heat olive oil in a cast iron pan over medium-high heat, and brown the tenderloin on all sides to develop a rich, golden crust.

Once browned, place the beef in a Ziploc or Sous Vide bag, adding fresh herbs like parsley, thyme, or rosemary, along with minced garlic. Removing the air from the bag is crucial to ensure even cooking. Use a vacuum sealer or the water displacement technique for the best results.

Perfecting Sous Vide Beef Tenderloin

Technique

With your tenderloin sealed, immerse it in the preheated water bath. The sous vide process for beef tenderloin typically takes 2 to 3 hours. This time allows the meat to reach the perfect doneness while maintaining its juicy integrity. During this period, the flavors from the herbs and garlic infuse the meat, creating a depth of flavor that is both subtle and satisfying.

After the tenderloin has been cooking for about two hours, it’s time to prepare the accompanying mushroom sauce. Heat the remaining olive oil in your skillet and sauté the mushrooms until golden brown. This step adds an earthy richness to the dish, complementing the tender beef beautifully.

Tips/tricks

For a thicker mushroom sauce, consider adding a bit of flour to your sautéing mushrooms. This is optional but recommended if you prefer a richer consistency. After removing the tenderloin from the sous vide bag, pat it dry to ensure a good sear. Retain the juices from the bag, as they will be used to enrich your sauce.

The final sear is crucial for adding texture and flavor. With the skillet still hot, sear the tenderloin for about two minutes, turning to brown all sides. This step enhances the presentation and adds a delightful contrast to the tender interior of the beef.

Achieving Culinary Perfection with Sous Vide

Perfecting results

Once your tenderloin is seared to perfection, let it rest on a plate. Resting allows the juices to redistribute within the meat, ensuring every bite is as juicy as the last. Meanwhile, finish your mushroom sauce by returning the sautéed mushrooms to the skillet, mixing in the reserved juices and beef broth. Simmer for a few minutes until the sauce thickens.

This step is where your dish truly comes together. The sauce should have a balanced flavor, enhancing the beef without overpowering it. The combination of the tender beef and rich mushroom sauce is what makes the Sous Vide Beef Tenderloin a standout dish.

Troubleshooting/variations

If your sauce is too thin, continue simmering until it reaches the desired consistency. Conversely, if it’s too thick, a splash of beef broth can help adjust it. For those who prefer a different herb profile, feel free to experiment with other fresh herbs like tarragon or oregano. The sous vide method allows for flexibility, so don’t hesitate to make it your own.

Should you encounter any issues with the beef not reaching the desired doneness, double-check your water bath’s temperature and cooking time. These two factors are critical to achieving the perfect sous vide result. For more detailed guidance, consider exploring different sous vide techniques that can enhance your beef tenderloin experience.

Serving and Storing Sous Vide Beef Tenderloin

Serving/presentation

When it comes to serving, presentation is key. Slice the beef tenderloin into thick, even slices to showcase its perfectly cooked interior. Arrange the slices neatly on a platter, and generously spoon the mushroom sauce over the top, allowing some to pool on the plate for added effect. This not only highlights the tenderness of the beef but also invites diners to savor the rich flavors in every bite.

For a complete meal, consider pairing the tenderloin with sides that complement its flavors, such as roasted vegetables or a simple salad. The goal is to enhance the meal without overshadowing the star of the show. This approach ensures that the Sous Vide Beef Tenderloin remains the highlight of your table.

Pairings/storage

To maintain the quality of any leftovers, store your beef tenderloin in an airtight container and refrigerate. Proper storage ensures that the flavors remain intact for future meals. When reheating, opt for gentle methods like a quick sous vide bath or low-temperature oven warming to prevent overcooking.

For those who enjoy exploring different flavor profiles, consider trying different seasonings and marinades to accompany your sous vide beef. This not only adds variety to your meals but also allows you to tailor the dish to different occasions and tastes.

Conclusion

The Sous Vide Beef Tenderloin is a testament to the magic of sous vide cooking. Its precision and consistency make it an ideal choice for anyone looking to elevate their culinary skills. With the right technique and a bit of patience, you can transform a simple cut of beef into a gourmet experience that rivals any restaurant dish.

Embracing the sous vide method opens up a world of possibilities in your kitchen. From its ability to maintain the perfect doneness to its versatility in flavor combinations, sous vide cooking is a game-changer for home chefs. The Sous Vide Beef Tenderloin not only showcases the strengths of this method but also highlights the joy of cooking.

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