Go Back
+ servings
Sous vide beef tenderloine in a skillet with roasted sweet potatoes and brussels sprouts
Print

Sous Vide Beef Tenderloin Recipe

Our Sous Vide Beef Tenderloin is a perfect holiday meal or Sunday dinner idea! Cooked to perfection and deliciously tender.
Course Main Course
Cuisine American
Keyword immersion cooking, precision cooking, sous vide beef tenderloin, sous vide cooking, sous vide recipe, sous vide recipes, sous vide tenderloin
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 6
Calories 719kcal

Equipment

  • Sous vide cooker
  • Large pot of water
  • Large zip-lock bag
  • Small bowl to mix seasoning
  • Skillet for searing

Ingredients

Instructions

  • Generously coat your beef tenderloin with the rosemary salt seasoning, patting it down against the beef.
    Coating a beef tenderloin in seasoning
  • 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!
    Sealing seasoned beef tenderloin in a plastic bag
  • 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.
    Clipping bag of beef tenderloin into a pot of water with the sous vide cooker
  • 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.
    Cooking down butter and garlic in a skillet
  • 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!
    Sous vide beef tenderloin searing in a skillet with butter and garlic

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.
  • Try our Sous Vide Salmon with Lemon Butter Sauce next!

Nutrition

Calories: 719kcal | Carbohydrates: 7g | Protein: 42g | Fat: 58g | Saturated Fat: 25g | Cholesterol: 179mg | Sodium: 1391mg | Potassium: 793mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 6mg