Follow these easy steps to make this sous vide beef tenderloin recipe. Sous vide cooking lets you cook beef tenderloin perfectly, every time.
Edge-to-edge consistent doneness, with no chance of overcooking, will take the fear out of cooking this expensive cut of beef. If you don't have the need for a full tenderloin the same technique is used when you make sous vide filet mignon.
This post is sponsored by The Pennsylvania Beef Council. All opinions are my own. This post was featured on Parade.com in their 'Best Sous Vide Recipes' article.
Jump to:
- 🥰 Why this recipe works
- 🥩 What ingredients do you need for this recipe?
- 🌡️ What temperature should you set the sous vide for beef tenderloin?
- ⏲️ Why is the cooking time so variable with sous vide cooking?
- 🍳 How to cook beef tenderloin, perfectly.
- ❓ Why is mayonnaise used as a coating for searing?
- ♨️ How to grill a whole beef tenderloin
- 📝 Frequently asked questions, answers and tips:
- Sous Vide Beef Tenderloin
- 👩🏻🍳 Sarah Mock
- Comments
🥰 Why this recipe works
This tenderloin will be the highlight of your Christmas or special occasion meal. Take the stress out of your holiday meal by setting your sous vide to work for you. Rest easy knowing you will be serving this elegant entree without stress. Take your beef tenderloin to the next level this holiday season without leaving this expensive cut of meat to chance.
Pre-searing the beef gives it layers of flavor to enhance the beef as it cooks sous vide. Post cook searing gives the beef the lovely crust and added grilled flavors. Get ready to make your favorite steak meal, ever.
🥩 What ingredients do you need for this recipe?
- Beef tenderloin (whole or half)
- mayonnaise
- salt and pepper
- rosemary
- garlic powder
Scroll down to the recipe at the bottom for quantities.
🌡️ What temperature should you set the sous vide for beef tenderloin?
The cooking temperatures of the water bath should be the temperature you would like the doneness of the beef to be. The meat will not cook past the set temperature, because the sous vide water bath is at a constant temperature.
| Doneness | Visual | Temperature |
|---|---|---|
| Medium Rare | Warm Pink Center | 145° F (62.7 ° C) |
| Medium | Slightly Pink Center | 160° F (77.1 ° C) |
| Well | No Pink | 170° F (76.6 ° C) |
⏲️ Why is the cooking time so variable with sous vide cooking?
Example: if your loin is 4 inches thick at the thickest point, plan on cooking your meat for 4-5 hours. If the loin is 3 inches thick at the thickest, plan for cooking 3-4 hours cook time.
That additional hour is there as a cushion for you, the chef, to be with your guests as well as get the rest of the dinner party ready without having to stress about worrying if the tenderloin roast is at the perfect temperature or not.
Remember with sous vide, the temperature is the doneness and the time is the tenderness, with tougher cuts of beef taking much longer to cook than more tender cuts, such as tenderloin or tenderloin steaks.
🍳 How to cook beef tenderloin, perfectly.
- Remove any silver skin or excess connective tissue from the loin, if not already done by the butcher. Watch the 'how to butterfly a flank steak' video to see how to remove the silver skin yourself.
- If desired, truss the meat with butcher's twine. When I sous vide my loin, I don't truss it.
- Salt and pepper the outside of the loin and sear on all sides in a hot skillet over medium-high heat, about 1 minute per side. This will set the meat fibers, helping to lock in juices as well as giving the beef extra flavor as it cooks.
- Allow the meat to cool for a few minutes before placing the whole tenderloin in a vac and seal bag or gallon-sized freezer-safe ziploc bag, sprinkling with rosemary.
- Using the water displacement method, slowly lower the bag into the preheated water bath and secure the edge of the bag to the side of your cooking vessel.
- Cook for 1 hour per inch of thickness of the meat, at the thickest point. Example: 3 inches at the thickest = 3 hours cooking.
- Preheat a large cast iron skillet to high heat.
- Remove from the water bath, drain the juices in the bag in a separate bowl and save them to add to a sauce, if making one.
- Pat the meat dry with a paper towel and apply a coating of herbs and mayonnaise.
- Sear the loin on the grill for 30 seconds to 1 minute per side. The meat should easily pull away from the grill when properly seared.
- Remove from the grill and slice into 1 inch slices. No need to allow the meat to rest with the sous vide method of cooking.
❓ Why is mayonnaise used as a coating for searing?
Mayonnaise is the emulsification of eggs and oil. The protein of the eggs and nonstick properties of the oil will give the meat caramelization along with easy release from a super hot cooking surface. (Think 500-700 degrees) The mayo quickly sears and caramelizes while adhering to the protein of the beef.
Mayonaise is my preferred ingredient to use in the searing process instead of olive oil or melted butter because of the higher smoke point of the mayo. You will get less smoke when using mayo in a hot cast iron pan when searing.
I added garlic powder as well as dried rosemary and salt and pepper to my mayo coating to give the beef a delicious herbed crust.
♨️ How to grill a whole beef tenderloin
Not everyone has a sous vide cooker so grilling a beef tenderloin may be the best option for your family. The process is similar to the sous vide instructions, there is just a bit more paying attention to internal temperatures via a thermometer.
- Remove any silver skin or excess connective tissue from the loin, if not already done by the butcher.
- If desired, truss the meat with butchers twine.
- Preheat the grill to high heat.
- Apply a coating of herbs and mayonnaise to the loin.
- Sear the loin on the grill for 30 seconds to 1 minute per side. The meat should easily pull away from the grill when properly seared.
- Lower the heat of the grill to medium and insert an oven safe probe thermometer into the center of the loin.
- Grill the tender loin until your desired internal temperature is reached.
- Remove from the grill to a carving board, allow to rest for 15 minutes for the meat to rest and the juices to redistribute back into the meat.
- Slice into 1 inch slices and serve with a pat of delicious herb butter.
📝 Frequently asked questions, answers and tips:
Beef tenderloin is located in the middle of the back of the steer, tucked between the sirloin and the ribs of the animal. Filet mignon is a favorite cut of beef and it is cut from the tenderloin. This is the most tender area of beef, due to the lack of movement and exercise this muscle gets.
Tenderloin will have a mild flavor, minimal marbling and can be cut into smaller portions to make a Chateaubriand or cut into individual filet steaks. Leave it whole for an impressive presentation to family and friends.
I like to plan on 6 ounces, or just under ½ pound per person when calculating how much meat to buy for dinner. This is for when the loin is the star and main attraction of the meal and I am serving a single starch and a single vegetable side dish.
If I am serving multiple side dishes along with salad and bread, I will calculate for 4 ounces per person.
When I buy a whole beef tenderloin I am going to get multiple meals for special occasions out of it for my family of 5.
The amount of time it takes to cook your tenderloin using the sous vide method depends on the thickness of the thickest part of the loin. Typically a loin will be about 4 inches thick at the thickness part. I like to allow for an hour of cooking per inch, with an hour 'wiggle room'.
Traditionally, beef tenderloin is seared in a high heat pan to give it a crust and to set the fibers of the meat followed by a lower temperature cook. By pre-searing the beef in a cast iron pan before placing it in the sous vide bag, you are not only setting the fibers of the beef but caramelizing the meat to bring out its natural flavors giving the tenderloin flavors to self baste in as it cooks.
Searing it a second time on the grill or back in the cast iron pan will give the beef tenderloin an amazing crust and a full mouth texture experience.
Sous Vide Beef Tenderloin
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
EQUIPMENT
Ingredients
- 1 beef tenderloin (trimmed)
- ¼ cup mayonnaise
- 2 teaspoons rosemary
- ½ teaspoon garlic powder
- salt and pepper
Instructions
- Remove any silver skin or excess connective tissue from the loin, if not already done by the butcher.
- If desired, truss the meat with butchers twine. When I sous vide my loin, I don't truss it.
- Salt and pepper the outside of the loin and sear on all sides in a hot skillet over medium-high heat, about 1 minute per side. This will set the meat fibers, helping to lock in juices as well as giving the beef extra flavor as it cooks.1 beef tenderloin, salt and pepper
- Allow the meat to cool for a few minutes before placing it in a vac and seal bag or gallon-sized freezer-safe bag, sprinkling with rosemary.
- Using the water displacement method, slowly lower the bag into the preheated water bath and secure the edge of the bag to the side of your cooking vessel.
- Cook for 1 hour per inch of thickness of meat, at the thickest point. Example: 3 inch at the thickest = 3 hours cooking.
- Preheat the grill to high heat.
- Remove from the water bath, drain the juices in the bag in a separate bowl and save them to add to a sauce, if making one.
- Pat the meat dry with paper towels and apply a coating of herbs and mayonnaise.¼ cup mayonnaise, 2 teaspoons rosemary, ½ teaspoon garlic powder
- Sear the loin on the grill for 30 seconds to 1 minute per side. The meat should easily pull away from the grill when properly seared.
- Remove from the grill and slice into 1 inch slices. No need to allow the meat to rest with the sous vide method of cooking.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Ninja Ruth
I typically sous vide beef at 128 degrees, allowing a little wiggle room for getting a nice crusty sear after the sous vide process is done, keeping a rare inside.
Sarah Mock
YES YOU CAN!! for sure!! You can sear, cool, bag and refrigerate up to 5 days ahead. Love the versatility of sous vide cooking!!
Eddie
can you sear and bag in advance, then refrigerate and sous vide and finish a day later?
Sarah Mock
Thank you David! I will pass your contribution along to the Pennsylvania Beef Council.
David
Your sponsors should stay out of the kitchen! Jim is correct about the temperatures. 131 F is a perfect medium rare steak. Tried and tested many times. Never fails.
Sarah Mock
Jim, These are the suggested temperatures and descriptions are set out by the sponsor, the Pennsylvania Beef Board.
Jim
145 For medium rare? Your at medium well there. And 160 for medium? That's definitely deep into well done territory.