This sous vide beef tenderloin recipe uses a few simple seasonings to produce a tender, juicy roast finished with melted butter and fresh herbs. It’s straightforward to prepare and yields reliably delicious results.
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The Best Sous Vide Beef Tenderloin
If you want an easy, hands-off way to cook beef tenderloin that delivers consistent results, this sous vide method is ideal. The meat turns out evenly cooked, tender, and juicy with minimal effort. A simple seasoning rub and a finish of melted butter and fresh herbs lift the flavor without complicated steps.
Because the process is so simple, you can pair the tenderloin with a variety of sides—roasted vegetables, mashed potatoes, or a light pasta all work well.
INGREDIENTS
These ingredients are basic pantry and fridge staples—most are likely already on hand. Below is everything you need for this recipe:
- 1 lb (about 500 g) beef tenderloin
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tbsp garlic powder
- Salt and black pepper, to taste
- ½ stick butter
- 1 tbsp minced garlic
- 3 sprigs fresh rosemary (optional, for finishing)
If you prefer smaller portions, filet mignon steaks can be used instead; they will require slightly less sous vide time. Leftovers also work well in fried rice or sandwiches.
HOW TO MAKE SOUS VIDE BEEF TENDERLOIN
This method is forgiving and beginner-friendly. Follow the steps below for a tender, evenly cooked roast.
STEP 1: PREPARE THE BEEF
Combine the rosemary, thyme, garlic powder, salt, and black pepper in a bowl or mortar until well mixed. Rub the seasoning evenly over the tenderloin, pressing it gently so the rub adheres.
Place the seasoned tenderloin in a vacuum-seal bag or a heavy-duty sous vide bag and remove as much air as possible using a vacuum sealer or the water displacement method.
STEP 2: SOUS VIDE THE BEEF
Fully submerge the sealed bag in a preheated water bath and sous vide at 140°F (60°C) for 2 hours. Adjust time and temperature for thickness and preferred doneness if needed.
When cooked, remove the tenderloin from the bag and place it on a plate lined with paper towels. Pat the surface dry to remove excess moisture—this helps achieve a good sear.
STEP 3: SEAR THE BEEF AND SERVE
Heat a cast-iron skillet over medium heat and add the butter. Once it melts, add minced garlic and a few sprigs of herbs, cooking for 2–3 minutes to infuse the butter.
Sear the sous vide tenderloin on all sides until the exterior develops a golden-brown crust. Spoon the melted garlic-herb butter over the meat as you sear and when plating.
Slice and serve immediately with additional melted butter and fresh herbs on top.
HOW TO STORE SOUS VIDE BEEF TENDERLOIN
This recipe yields about 4 servings. Store leftovers tightly wrapped in plastic or in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months.
HOW TO REHEAT BEEF TENDERLOIN
To reheat, place slices or the whole roast in a baking dish and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Reheating slowly preserves tenderness better than high-heat methods.
FAQS ABOUT THIS SOUS VIDE BEEF TENDERLOIN RECIPE
HOW LONG DOES IT TAKE TO SOUS VIDE TENDERLOIN?
For this recipe, sous vide the tenderloin at 140°F for 2 hours. Exact time can vary with the cut’s thickness and your desired doneness.
WHAT IS THE BEST TEMP TO SOUS VIDE BEEF TENDERLOIN?
140°F (60°C) produces a medium result—tender and slightly pink. For medium-rare aim for 130–135°F; for well done, target 155–160°F. Choose the temperature that matches your preference.
WHAT TEMPERATURE SHOULD BEEF TENDERLOIN STEAK BE COOKED AT?
Cooking temperatures commonly range from 130°F to 160°F depending on how rare or well done you prefer the meat. Adjust time and temperature accordingly.
WRAPPING IT UP
Sous vide is an excellent method for reliably cooking beef tenderloin with minimal fuss. A small list of ingredients and a brief finishing sear deliver restaurant-quality results at home. Give it a try and adjust seasonings or temperatures to match your taste.
If you make this recipe, consider leaving a note about what you changed and how it turned out.
More Sous Vide Recipes
If you enjoyed this tenderloin recipe, try other sous vide dishes to expand your repertoire. There are many cuts and preparations that work wonderfully with this method.
- Sous vide pork belly
- Sous vide pulled pork
- Sous vide tri tip
- Sous vide chicken breast
- Sous vide ribs
Sous Vide Beef Tenderloin Recipe (Tender and Juicy)
This sous vide beef tenderloin recipe combines a handful of simple seasonings to make a flavorful and juicy beef tenderloin that gets topped with melted butter and fresh herbs. It’s so delicious, and you can make this sous vide beef tenderloin in just a few simple steps!
10 minutes
2 hours
2 hours 10 minutes
Ingredients
- 1 lb. (500g) beef tenderloin
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tbsp garlic powder
- Salt and pepper
- ½ stick butter
- 1 tbsp minced garlic
- 3 sprigs fresh rosemary (optional)
Instructions
- Combine rosemary, thyme, garlic powder, sea salt, and black pepper.
- Coat the beef tenderloin with the seasoning, pressing it so the rub adheres.
- Place the tenderloin in a plastic or sous vide bag and remove the air.
- Fully submerge the bag and sous vide for 2 hours at 140°F (60°C).
- Remove from the bag and pat the tenderloin dry with paper towels.
- In a skillet over medium heat, melt butter. Add minced garlic and herbs and cook 2–3 minutes.
- Sear the sous vide tenderloin in the skillet on all sides until browned.
- Serve sliced, topped with the melted garlic-herb butter.
Nutrition Information:
Serving Size:
1 serving
Amount Per Serving:
Calories: 359
Total Fat: 23g
Protein: 36g