Sous Vide Beef Tenderloin Recipe

A cutting board with sous vide beef tenderloin on it.

5 from 28 votes

Sous Vide Beef Tenderloin Recipe

Want to nail the perfect beef tenderloin every time? Sous vide is your secret weapon. This foolproof method guarantees a consistently tender, juicy, and precisely cooked roast from edge to edge.

Prep Time1 10

Cook Time2 30

Resting Time10

Total Time1 2 50

Course: Main Course

Cuisine: French

Servings:

Calories: 66kcal

Author: Kita Roberts

Ingredients

For the beef tenderloin

Beef tenderloin
2 tbsp Salt
2 tbsp Canola oil
4 tbsp Butter
2 to 4 Garlic cloves
3 to 4 sprigs Rosemary
5 to 7 springs Thyme

To serve:

Herb compound butter
Freshly ground black pepper

Instructions

Prep the beef tenderloin

24 hours before cooking: Pat the beef tenderloin dry. Truss with kitchen twine and season liberally with salt. Lay on a wire rack over a baking sheet in the fridge.

Prep the sous vide:

Set sous video to 130 degrees F
Seal the beef tenderloin in vacuum bag

Sous vide the beef

Place the vacuum-sealed bag in the water bath, making sure the entire tenderloin is submerged.
Sous vide the beef for about 2 hours.

Sear the beef

After 2 hours, remove the beef from the bath and the bag.
Pat the beef dry with paper towels.
Preheat a skillet over medium-high heat and add the canola oil until just beginning to smoke.
Add the tenderloin and sear on all sides, for about 5 to 7 minutes.
Add the butter, garlic, rosemary, and thyme and baste the tenderloin, rolling it to not overcook on any side, for about 5 minutes longer.
Remove from heat and transfer to a cutting board to rest; drizzle the melted butter over top. Let the beef rest for 7 to 10 minutes.

Serve

When ready to serve, slice the beef into individual filet-sized portions about 2” thick.
Serve with a sliver of herb compound butter on top and freshly grated black pepper.

Notes

We recommend serving this with a red wine sauce, horseradish sauce, peppercorn cream sauce, or compound butter for added flavor.

Nutrition