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Cook Beef Tenderloin Sous Vide, and it’s as easy as can be! I know cooking an expensive cut of beef can be stressful, but that’s not the case for sous vide beef tenderloin. It’s simple and straightforward without sacrificing on flavor. Plus, it’s so juicy!
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Sous Vide Beef Tenderloin Roast
My family and I are big on beef, especially prime rib and tenderloin. I love making tenderloin on the grill or slow roasting a dry aged prime rib, but sometimes there’s too much going on for me to check on the food while it’s cooking. Especially over the holidays!
When I discovered sous vide cooking, I knew it would be a game-changer for recipes like this sous vide beef tenderloin. And, after so many years of cooking with beef tenderloin, I can say that sous vide beef tenderloin might just be the best way to do it.
The beef comes out juicy and tender, with plenty of flavor. And, if you’re concerned about it not having that delicious crust on the outside – don’t worry! Reverse searing is part of the process so you can still get that gorgeous browned exterior with a perfectly cooked middle.
What is sous vide cooking?
You might have heard about sous vide, but do you know how sous vide cooking works and what makes it so great? Sous vide refers to cooking vacuum-sealed food in a water bath.
Cooking sous vide means you can cook any protein to the exact degree of doneness you desire with very little effort and no stress. The best restaurants cook food sous vide to achieve beautiful results every time. I love it for everything from prime rib and tenderloin to pork chops, chicken, and turkey breast.
No, you don’t need a vacuum sealer!
Contrary to popular belief, you don’t need a vacuum-sealer to cook sous vide. You can just use a regular zip-lock bag with the air pressed out. It’s true! This is what I do to cook sous vide.
Sous Vide Beef Tenderloin Recipe Ingredients
- Beef Tenderloin: I use a beef tenderloin between 2.5 to 3 pounds. This feeds up to 6 people, so it’s perfect for feeding a family of 4 with leftovers to spare. Great for serving as a special Sunday supper!
- Rosemary Salt: For this beef tenderloin recipe, I’m using my own rosemary salt seasoning. Give it a try! You’ll need rosemary, sea salt, pepper, and garlic powder.
- Garlic: At the end of the cooking process, I reverse sear my sous vide beef tenderloin and baste it in garlic butter as it sears. You would not believe the incredible flavor this adds!
- Butter: You can use salted or unsalted butter. If you use salted butter, be sure to add less salt to the seasoning.
How to Cook Beef Tenderloin Sous Vide
- Combine rosemary, garlic powder, sea salt, and pepper in a bowl. Generously coat your tenderloin with the seasoning, patting it down against the beef.
- Top the beef with a few sprigs of fresh rosemary, then seal it tightly inside of a zip-lock bag. Make sure you seal it tightly!
- Attach your sous vide machine to a pot of water and set the temperature to 140°F. Place your bag of tenderloin into the hot water and clip it to the side of the pot. Cook for 2 hours.
- Remove the tenderloin from the bag and place it on a plate to the side. Heat butter in a skillet over medium-high heat, then add minced garlic and cook for a few minutes. Then, add an extra few pinches of seasoning.
- Add your sous vide beef tenderloin to the skillet and sear on all sides until golden. Add the drippings from the sous vide bag to the pan with the roast. Spoon that delicious garlic butter all over the meat while you’re cooking! This is key to a delicious tenderloin!
For full ingredient measurements, keep scrolling to the recipe card below!
Expert Tips for Cooking Beef Tenderloin Sous Vide
- Make sure to seal the zip-lock bag tightly. You don’t want any water to get into the bag! This is very important, so double-check before you start to sous vide beef tenderloin.
- Clip your bag to the side of the pot when cooking sous vide. This will keep the bag in place and will help ensure no water gets into it.
- Spoon the garlic butter over the beef while you’re searing to coat it! This will make it extra juicy and tasty. This is key to cooking the perfect roast!
What to Serve with Beef Tenderloin
- Sweet Potatoes: Sweet and easy roasted sweet potatoes are a beautiful side with beef tenderloin.
- Brussels Sprouts: These sprouts are a classic side dish for beef tenderloin. My family loves this recipe.
- Green Beans Almondine: A gorgeous side dish I have been making for years with everything beef. If you love green beans, you’ll want to make this regularly. Trust me!
- Creamiest Mashed Potatoes: You can’t go wrong with a classic serving of mashed potatoes, and mine are ultra-creamy.
Sous Vide Recipes
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Did you try my sous vide tenderloin recipe? Let me know in the comments below and with a rating! I love to hear from you.
Recipe
Sous Vide Beef Tenderloin Recipe
Equipment
- Sous vide cooker
- Large pot of water
- Large zip-lock bag
- Small bowl to mix seasoning
- Skillet for searing
Ingredients
- 3 pounds beef tenderloin or 2½ pounds
- 1 serving rosemary sea salt mixture
- ½ stick butter
- 1 Tablespoon garlic minced
- Few sprigs fresh rosemary
Instructions
- Generously coat your beef tenderloin with the rosemary salt seasoning, patting it down against the beef.1 serving rosemary sea salt mixture, 3 pounds beef tenderloin
- Top the beef tenderloin with a few sprigs of fresh rosemary, then seal it tightly inside of a zip-lock bag. Make sure you seal it tightly!Few sprigs fresh rosemary
- Attach your sous vide machine to a pot of water and set the temperature to 135°F for medium-rare or 140°F for medium. Place your bag of tenderloin into the hot water and clip it to the side of the pot. Cook for 2 hours.
- Remove the tenderloin from the bag and place it on a plate to the side. Heat butter in a skillet over medium-high heat, then add minced garlic and cook for a few minutes. Then, add an extra few pinches of seasoning.½ stick butter, 1 Tablespoon garlic
- Add your sous vide beef tenderloin to the skillet and sear on all sides until golden. Add the drippings from the sous vide bag to the pan with the roast. Spoon that delicious garlic butter all over the meat while you’re cooking! This is key to a delicious tenderloin!
Video
Notes
- Make sure to seal the zip-lock bag tightly. You don’t want any water to get into the bag! This is very important.
- Clip your bag to the side of the pot when cooking sous vide. This will keep the bag in place and will help ensure no water gets into it.
- Spoon the garlic butter over the beef while you’re searing to coat it! This will make it extra juicy and tasty.
Janine says
Meat cooked perfectly but was way too salty. I followed your seasoning serving amount and didn’t even use it all.
Isabel Laessig says
Hi Janine! I’m glad the meat turned out perfectly and I’m sorry to hear it was too salty for you! I recommend experimenting with it to find the amount you enjoy. Generally a good coating to cover the meat works well and I usually expect some to be left over. Thank you!