Sous Vide Beef Tenderloin Recipe

Name: Sous Vide Beef Tenderloin Recipe
Prep time: 5 min
Cook time: 2 h 10 min
Total time: 2 h 15 min
Yield: 8 serving
Ingredients: 2 tablespoon olive oil; 2 pound beef tenderloin; 1 teaspoon salt; 1/2 teaspoon pepper; 4 fresh herbs; 1 clove garlic; 2 tablespoon olive oil; 8 ounces mushrooms; 2 tablespoon flour; 1/2 cup beef broth

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4.5

246 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 15 mins
Servings
8
Calories
389 kcal
Course
Main Course
Cuisine
American

Sous Vide Beef Tenderloin Recipe

Iris Warren

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Sous Vide Beef Tenderloin is the perfect Christmas dinner. Just put it in a water bath and set the immersion circulator for a delicious hands off beef roast!

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Ingredients

Servings

Beef Tenderloin

2 tablespoon olive oil
2 pound beef tenderloin
1 teaspoon salt
1/2 teaspoon pepper
4 fresh herbs parsley, thyme or rosemary
1 clove garlic minced

Mushroom sauce

2 tablespoon olive oil
8 ounces mushrooms
2 tablespoon flour optional
1/2 cup beef broth

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Instructions

Put the Sous Vide cooker in a water bath and set it to 137 °F degrees or your preferred temperature (see notes).
Heat the olive oil in a cast iron skillet on medium-high heat.
Sprinkle the beef tenderloin with salt and pepper.
Sear the tenderloin in the skillet, turning until it is nicely brown on all sides.
Put the fresh herbs and garlic in a ziploc or sous vide bag and add the tenderloin. Vacuum seal the beef or use the water displacement method to remove the air.
Add the bag to the heated water bath and let it cook for 2-3 hours.
Once the tenderloin has cooked about 2 hours heat the remaining olive oil in the skillet.
Add the mushrooms and cook for 5-10 minutes, until browned. Remove the vegetables to a small bowl.
Remove the tenderloin from the bag, but save the juices that are in the bag. Pat the meat dry and remove the fresh herbs. Sear the tenderloin in the skillet for 2 minutes, rotating to brown on all side.
Remove the tenderloin to a plate to rest.
Return the mushrooms to the skillet and stir in the flour. Pour in the juices left in the sous vide bag and add the beef broth.
Cook, stirring, for 3-5 minutes until the sauce thickens.
Slice the beef tenderloin and serve with the mushroom gravy.

Notes

Cooking Temperature:
°F
°F
°F
°F
I don't recommend using a temperature below 130 °F because of food safety concerns.
°F because of food safety concerns.
Use a vacuum sealer or the water displacement method to seal the beef.
You can skip the first sear and only sear a single time if you prefer.
Rare: 125 °F
Medium rare: 135 °F
Medium: 145 °F
Medium well: 155 °F