Sous Vide Beef Tenderloin Recipe: Unmatched Juiciness and Flavor

Growing up in sunny Florida, the kitchen was always my playground. Fresh coastal flavors were a staple, but discovering sous vide cooking transformed everything I knew about food. The first time I tasted a melt-in-your-mouth salmon from a sous vide water bath, I knew I had stumbled upon something truly magical.

My journey with sous vide began with a quest for the perfect steak. Like many, I was lured by the promise of consistently perfect results. This technique quickly became my go-to for achieving that tender, juicy finish that feels like a special occasion, even on a weeknight.

Today, I’m excited to share my favorite sous vide beef tenderloin recipe with you. A method that guarantees a deliciously tender bite every time, this recipe is perfect for impressing guests or savoring a quiet dinner at home. Dive in, and let’s explore the transformative power of sous vide together.

Sous Vide Beef Tenderloin Recipe

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Discover how to perfectly cook a delicious Sous Vide Beef Tenderloin with our step-by-step recipe. Learn the secrets to tender, juicy beef!

• Author: Jasmine
• Prep Time: 15 minutes
• Cook Time: 2-4 hours
• Total Time: 2-4 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sous Vide, Searing
• Cuisine: International

Ingredients

Scale 1x2x3x

• 5 lb (1.13 kg) center cut beef tenderloin, tied with twine
• kosher salt
• freshly cracked black pepper
• 1 tbsp (15 ml) vegetable oil

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Instructions

1. Generously coat the beef tenderloin with kosher salt and cracked black pepper.
2. Place the seasoned tenderloin into a vacuum seal bag and use a vacuum sealer to seal it. If a vacuum sealer isn’t available, use another method to remove the air.
3. Prepare your immersion circulator in a water bath container and add the tenderloin. Fill the container with water, ensuring it falls between the minimum and maximum levels.
4. Set the immersion circulator to 133°F for medium-rare doneness and cook the tenderloin for 2 to 4 hours, ensuring not to exceed 4 hours.
5. Take the tenderloin out of the water bath and the bag. Thoroughly dry it using paper towels or a clean dish cloth. Cut off the twine.
6. Heat a cast iron skillet on high until it starts to smoke. Pour the vegetable oil into the skillet, and once it’s hot, add the tenderloin, browning each side for 30 seconds to a minute.
7. Place the tenderloin on a cutting board and allow it to rest for 3 to 5 minutes before slicing it into 3/4 inch thick pieces.
8. Enjoy with a compound butter, such as blue cheese butter.

Notes

• Tie twine around the beef tenderloin to maintain its shape during cooking.
• Ensure the skillet oil is hot for a nice sear on the meat.
• Let the tenderloin rest before slicing to redistribute juices for a juicy, flavorful dish.

Nutrition

• Calories: N/A
• Fat: N/A
• Protein: N/A

Mastering the Sous Vide Beef Tenderloin Recipe

Fundamentals

Cooking a sous vide beef tenderloin might sound sophisticated, but it’s surprisingly straightforward. At its core, sous vide involves vacuum-sealing food in a bag and cooking it to a precise temperature in a water bath. This method ensures your beef tenderloin is cooked perfectly edge-to-edge.

The beauty of sous vide is its precision. By setting the water bath to your desired temperature, you eliminate the guesswork typically associated with cooking. For a medium-rare tenderloin, you’ll want your water bath at 133°F. This precise control results in a steak that’s juicy and evenly cooked.

Preparation/setup

Start by generously coating your beef tenderloin with kosher salt and freshly cracked black pepper. This simple seasoning enhances the meat’s natural flavors. Place the seasoned beef into a vacuum seal bag, removing as much air as possible. If you don’t have a vacuum sealer, using the water displacement method with a resealable bag works just fine.

Next, set up your immersion circulator in a container filled with water. Ensure the water level is between the device’s minimum and maximum levels. For this sous vide beef tenderloin recipe, set the temperature to 133°F for a succulent medium-rare finish.

Sous Vide Cooking Technique

Technique

Once your tenderloin is securely sealed, place it into the preheated water bath. The beauty of sous vide lies in its flexibility; you can leave the tenderloin to cook for anywhere from 2 to 4 hours. This window allows you to plan your meal without the pressure of precise timing.

After the cooking time, remove the tenderloin from the water bath and bag. Pat it dry thoroughly using paper towels or a clean dishcloth. Drying the meat is crucial for achieving a beautifully browned crust during the searing process.

Tips/tricks

For the perfect sear, heat a cast iron skillet on high until it starts to smoke. Add a tablespoon of vegetable oil, then carefully place the tenderloin in the skillet. Brown each side for about 30 seconds to a minute. This quick sear adds flavor and texture without overcooking the interior.

Allow the beef to rest for 3 to 5 minutes before slicing. Resting helps the juices redistribute, ensuring each bite is as juicy as the next. For a delicious twist, serve with a compound butter like blue cheese butter to complement the tenderloin’s rich flavors.

Achieving Perfection with Sous Vide Beef Tenderloin

Perfecting results

Achieving perfection with your sous vide beef tenderloin recipe is all about attention to detail. Ensure your meat is evenly seasoned and the bag is as airtight as possible. These steps are key to maintaining the integrity and flavor of the tenderloin during cooking.

Don’t rush the searing step. A hot skillet and a short sear create that sought-after crust without compromising the tender, juicy interior. Remember, the goal is to add flavor, not to cook the meat further.

Troubleshooting/variations

If you’re new to sous vide, don’t be afraid to experiment. Adjusting cooking times and temperatures can yield different results. For a well-done tenderloin, increase the temperature slightly, but keep in mind that sous vide excels at medium-rare preparations.

For those who enjoy experimenting, try infusing the tenderloin with herbs or garlic before sealing. This adds an aromatic layer of flavor without overpowering the beef. If you encounter any issues, such as uneven cooking, check for air pockets in the bag or ensure the water bath is set to the correct temperature.

Serving and Storing Your Sous Vide Beef Tenderloin

Serving/presentation

Presentation plays a crucial role in the dining experience. Slice your sous vide beef tenderloin into 3/4 inch thick pieces, showing off the beautifully uniform doneness. A drizzle of pan juices or a dollop of compound butter can elevate the dish visually and flavor-wise.

For a stunning presentation, consider pairing with vibrant sides like roasted vegetables or a fresh salad. These not only add color but also balance the richness of the beef.

Pairings/storage

While traditional pairings often involve beverages, focus on complementary sides to enhance your meal. A creamy mashed potato or a crisp green bean almondine can provide delightful contrasts in texture and flavor.

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, consider using the sous vide method to gently bring the beef back to temperature without overcooking. This ensures the tenderloin remains as juicy and flavorful as when first served.

Conclusion

The sous vide beef tenderloin recipe offers a foolproof way to achieve restaurant-quality results at home. By mastering the fundamentals of sous vide cooking, you unlock the ability to consistently prepare perfectly tender and flavorful beef.

This method’s precision and versatility make it a standout choice for home cooks. Whether you’re hosting a dinner party or enjoying a quiet meal, sous vide ensures every bite is memorable. Embrace the ease and reliability of sous vide, and transform your approach to cooking with confidence.

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