Sous Vide Beef Tenderloin Recipe

My 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 beef tenderloin sous vide, how to sous vide beef tenderloin, sous vide beef tenderloin, sous vide tenderloin

Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings

Calories 719kcal

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!

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.