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Sous Vide Beef Tenderloin

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.

Ingredients

Scale
  • 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

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

Find it online: https://sousviderecipe.com/sous-vide-beef-tenderloin-2/