Discover a foolproof Sous Vide Beef Tenderloin recipe that delivers tender, flavorful results every time. This method ensures even cooking from edge to center and locks in juices for a melt-in-your-mouth finish that will impress family and guests alike.
Sous Vide for Beef Lovers
Sous vide beef tenderloin has become a favorite because it produces consistently tender, juicy results with minimal fuss. By cooking vacuum-sealed beef at a precise low temperature in a water bath, you avoid overcooking and achieve perfect doneness throughout the cut.
This gentle method preserves moisture and intensifies the natural flavor of the beef. After the sous vide bath, a quick high-heat sear adds a crisp, caramelized crust that complements the succulent interior.
Sous vide is also a healthier alternative to some traditional methods since it requires little or no added oil. With a sous vide cooker and either vacuum-seal or high-quality resealable bags, the process is simple: season, seal, cook, and sear.
Key to Success #1 – Season Well
Great results begin with a well-balanced marinade. Combine balsamic vinegar, garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey, salt, and pepper to build a flavor profile that enhances the beef without overpowering it.
Each ingredient plays a role: balsamic brings brightness, garlic adds aroma, soy and Worcestershire add savory depth, mustard gives a gentle bite, and honey provides a touch of sweetness to balance the acidity. Marinate at least one hour; overnight yields the best flavor penetration.
Key to Success #2 – Bagging and Sealing
Use food-grade vacuum-seal bags or high-quality resealable bags made for sous vide. Pat the tenderloin dry before bagging to help the marinade adhere and to reduce surface moisture that can dilute flavors.
Place the seasoned beef flat in the bag with a couple of tablespoons of butter or a light drizzle of oil to enrich the meat as it cooks. Remove as much air as possible—either with a vacuum sealer or the water-displacement method for zip-top bags—so the bag remains tight against the meat and fully submerged throughout cooking.
Key to Success #3 – Thickness and Doneness
Consider the thickness of your tenderloin when setting cook time. Thinner cuts heat more quickly, while thicker roasts need more time for the center to reach temperature without overcooking the exterior.
Sous vide lets you target precise temperatures for your preferred doneness: for example, 133°F for medium-rare, 140°F for medium, and up to 149°F for a firmer, well-done result. Typical cook times range from 2 to 3 hours depending on thickness; longer times tenderize further but won’t change the set doneness if the temperature remains constant.
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Sous Vide Beef Tenderloin
Ingredients
- 1 beef tenderloin, 3-4 pounds
- butter
For the Marinade
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil
- 1 Tbsp Dijon mustard
- 2 tsp honey
- 3 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp salt
Directions
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Combine all marinade ingredients in a small bowl. Place tenderloin in a zip-top bag, add the marinade, seal, and refrigerate at least 30 minutes or overnight.
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Fill a pot or sous vide container about three-quarters full and attach your immersion circulator.
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Heat the water to your target temperature: 133°F for medium-rare, 140°F for medium, or up to 149°F for well-done.
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Remove the beef from the marinade and discard the marinade. Place the tenderloin in a vacuum bag with 2 tablespoons of butter. Remove air and seal.
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Submerge the sealed bag in the water bath, ensuring the meat is completely underwater.
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Cook based on thickness: about 2 hours for 2″–2½” cuts, up to 3 hours for thicker pieces. Longer times will further tenderize.
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When finished, remove the bag, take the beef out, and pat it dry.
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Heat a heavy skillet over high heat with 1 Tbsp butter or oil and sear the tenderloin 1–2 minutes per side until browned. Rest briefly, then slice and serve.
Equipment
- Immersion circulator (sous vide cooker)
- Large pot or sous vide container
- Vacuum sealer and bags or high-quality resealable bags
- Heavy skillet for searing
Nutrition Facts
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Calories: 553 kcal
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Protein: 50 g
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Fat: 38 g
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