Discover the perfect Sous Vide Beef Tenderloin recipe that will elevate your culinary game in minutes. Master the technique and watch as this melt-in-your-mouth delicacy impresses both your taste buds and your guests. Don’t miss out on this secret to a perfectly cooked beef tenderloin!
Sous Vide for Beef Lovers
Sous Vide Beef Tenderloin is a dish that has gained a lot of popularity in recent years due to its unique cooking technique and delicious taste.
This exquisite meal is made by cooking the beef tenderloin in a vacuum-sealed bag, immersed in water, at a low temperature over a long period of time.
The process of sous vide cooking ensures that the beef is cooked evenly throughout, resulting in a succulent and tender piece of meat that is bursting with flavor.
The low-temperature cooking also helps to retain the moisture and natural juices within the meat, making it incredibly juicy and flavorful.
One of the most significant advantages of making Sous Vide Beef Tenderloin is that it is an incredibly healthy option.
Unlike traditional cooking methods such as frying or grilling, sous vide cooking uses very little oil, ensuring that the beef remains lean and healthy.
To prepare Sous Vide Beef Tenderloin, you will need a sous vide machine and a vacuum sealer.
Simply season and seal the beef in a vacuum-sealed bag, set the temperature on the sous vide machine, and let it cook for several hours.
Once it is done cooking, sear the beef on each side for a crispy exterior, and enjoy the tender and flavorful meat.
If you love deliciously tender meats, sous vide is the cooking method for you.
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Key to Success #1 – Season the Beef Well with Flavors of Balsamic Vinegar, Garlic, Honey, and More
To achieve the mouthwatering flavors and tender texture that will make your sous vide beef tenderloin stand out, it all begins with the perfect seasoning.
By infusing your beef with a harmonious blend of balsamic vinegar, garlic, soy sauce, Worcestershire sauce, salt, pepper, Dijon mustard, honey, and more, you can create a symphony of tastes that will leave your taste buds tingling with delight.
Each ingredient in this flavor-packed seasoning plays a critical role in enhancing the beef’s natural richness.
The balsamic vinegar adds a touch of tanginess that cuts through the richness, while the garlic infuses the meat with its signature aromatic notes.
Soy sauce lends depth and umami, while Worcestershire sauce adds a savory kick.
Salt and pepper, as the unsung heroes of seasoning, bring out the beef’s inherent flavors, while Dijon mustard contributes a subtle heat. A
nd finally, honey adds a delicate sweetness that balances out the overall taste profile.
Allow the beef to marinate and absorb the flavors for at least an hour, though overnight marination is highly recommended for a more intense taste experience.
Key to Success #2 – Carefully Bag the Beef for Sous Vide Success
When it comes to bagging your beef, precision is key.
Start by selecting high-quality, food-grade vacuum-sealed bags or high-quality resealable bags specifically designed for sous vide cooking.
These bags will create a tight seal and prevent any water or air from entering, resulting in a flawless cooking environment for your beef.
Before placing your beef into the bag, make sure to pat it dry with paper towels.
This step is crucial as any excess moisture on the surface can prevent the flavors from fully penetrating the meat during the cooking process.
Next, carefully lay your seasoned beef tenderloin flat in the center of the bag, ensuring that there is enough space for the meat to expand as it cooks.
Avoid overcrowding the bag, as this can lead to uneven cooking and affect the final texture of the meat.
Once the beef is in place, it’s time to seal the bag.
If using vacuum-sealed bags, follow the manufacturer’s instructions to remove as much air as possible before sealing.
If using resealable bags, gently lower the bag into a container filled with water, allowing the water pressure to squeeze out the air.
Seal the bag tightly, making sure there are no openings or leaks.
By taking the time to carefully bag your beef, you create the perfect environment for the sous vide cooking process to work its magic.
The sealed bag ensures that the flavor that you meticulously infused into the meat remains intact, intensifying as the beef cooks.
Key to Success #3 – Choose Your Thickness and Doneness
When it comes to thickness, it’s important to consider how evenly the meat will cook throughout.
Thicker cuts may require longer cooking times to ensure that the center reaches the desired temperature without overcooking the outer layers.
On the other hand, thinner cuts will cook more quickly but may be more prone to drying out if left in the sous vide bath for too long.
In terms of doneness, you have the freedom to cater to your own preferences and those of your guests.
Whether you prefer a rare, medium-rare, or well-done steak, sous vide cooking allows you to achieve precise temperature control, resulting in consistently cooked beef every time.
Remember that the longer you cook the beef, the more tender it will become, but be careful not to go beyond your desired level of doneness, as it may lead to a loss of juiciness.
Save this Sous Vide Beef Tenderloin recipe to your favorite Sous Vide Recipes board or your Beef Recipes board.
Sous Vide Beef Tenderloin
Ingredients
- 1 beef tenderloin 3-4 pounds
- butter
For the Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tbsp dijon mustard
- 2 tsp honey
- 3 garlic cloves minced
- 1 tsp black pepper
- 1 tsp salt
Instructions
- In a small bowl, combine all the marinade ingredients. Stir to combine. Place beef tenderloin in a zip-top plastic baggie then pour in the marinade. Seal the bag and refrigerate for at least 30 minutes or overnight.
- Fill a stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator.
- Heat water to temperature based on your preferred doneness for your beef. We prefer our beef cooked to 140 degrees F for medium. You can go up to 149 for well-done beef or 133 for medium-rare beef.
- Remove the beef tenderloin from the marinade. Discard marinade. Place the beef in a vacuum seal bag. Add 2 tablespoons of butter. Remove air and seal bag.
- When water is heated, lower the bag of beef into the water making sure the meat is fully submerged.
- Set timer for cook time. Cook time depends on the thickness of your meat (2-inch = 2 hours, 2 1/2-inches = 2 hours, 30 minutes – 3-inch = 3 hours).
- After cook time is finished, remove bags from sous vide and remove beef from the bag.
- Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear beef tenderloin for 1 -2 minutes on each side.
Notes
Equipment
Nutrition
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