Introduction
There’s something deeply satisfying—and a little indulgent—about taking a premium cut of beef and cooking it to perfect doneness, edge to edge. This Sous Vide Beef Tenderloin delivers exactly that: melt‑in‑your-mouth tenderness, a uniform pink interior, and a rich, golden sear on the outside. Serving slices of this tenderloin feels like a special occasion—holiday-worthy, yet surprisingly manageable in your own kitchen.
The beauty of sous vide lies in its precision. As the tenderloin slowly bathes in a temperature-controlled water bath, the meat gently cooks to perfection. Aromatic garlic and fresh herbs infuse the beef with delicate flavor without overpowering its natural richness.
After the sous vide cook, a high-heat sear in butter and garlic creates a golden, caramelized crust, contrasting beautifully with the silky interior. Serve it with a classic béarnaise sauce or a creamy horseradish sauce, and you have a restaurant-quality centerpiece that’s both elegant and comforting.
Why You’ll Love This Recipe
- Perfect doneness: precise sous vide ensures a uniform, juicy interior.
- Ultra-tender texture: slow cooking breaks down connective tissue gently.
- Elegant finish: butter-garlic sear delivers a beautiful crust.
- Sauce options: pair with béarnaise or horseradish cream for variety.
- Make-ahead friendly: cook ahead, chill, and sear just before serving.
- Impress without stress: restaurant-quality results with simple technique.
Ingredients
For the Beef Tenderloin
- 1 beef tenderloin (center-cut), 2–3 lb, trimmed of silver skin
- 2–3 tablespoons seasoning blend or kosher salt + freshly ground black pepper
- 3 sprigs fresh herbs (rosemary or thyme)
- 4 cloves garlic, smashed
- 4 tablespoons unsalted butter
- 1 tablespoon neutral oil (avocado oil or ghee) for searing
For the Horseradish Cream Sauce
- 8 oz sour cream
- ½ cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped fresh dill
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- ¼ teaspoon sea salt
- Optional: 1 tablespoon finely chopped green onion
For the Béarnaise Sauce
- ½ cup (1 stick) butter, cut into 4 pieces
- 4 large egg yolks
- ¼ cup heavy cream
- 1 tablespoon red wine vinegar
- ½ tablespoon chopped fresh tarragon (or ½ tsp dried)
- Pinch of salt
Instructions
- Season & bag the tenderloin
- Trim the tenderloin, removing silver skin and excess fat.
- Season all sides with your seasoning blend, or kosher salt and pepper.
- Place the meat in a vacuum-seal bag with herbs and smashed garlic. Seal securely.
- Prepare the sous vide bath
- Preheat water bath to 130°F–131°F for medium-rare. (Adjust: 125°F = rare, 135°F = medium, 140–145°F = medium-well.)
- Submerge sealed tenderloin in water bath, ensuring full submersion.
- Cook sous vide
- Cook for 2–3 hours. Avoid exceeding 4 hours to maintain optimal texture.
- Remove bag and pat tenderloin very dry with paper towels to ensure a good sear.
- Optional ice bath
- Chill tenderloin in an ice bath for 5–10 minutes before searing to preserve interior temperature. Pat dry again.
- Sear the tenderloin
- Heat a cast-iron skillet over high heat. Add neutral oil.
- Sear tenderloin on all sides for 1–2 minutes each, forming a golden crust.
- Add butter and garlic at the end, tilting the pan to baste the beef with melted garlic-herb butter.
- Rest and slice
- Transfer to a cutting board, rest 5 minutes.
- Slice into ¾–1-inch thick medallions. Drizzle with pan butter.
- Make the sauces
- Horseradish cream: whisk all ingredients until smooth. Adjust seasoning.
- Béarnaise: melt butter gently. In a bowl, whisk egg yolks, cream, and vinegar over gentle heat until thickened. Slowly whisk in melted butter, then stir in tarragon and salt.
- Serve
- Arrange slices on a platter. Serve sauces on the side or drizzle lightly over meat.
You Must Know (Helpful Tips)
- Dry before searing: moisture prevents a crust from forming.
- Control temperature: precise sous vide ensures consistent doneness.
- Avoid overcooking: tenderloin can become mushy beyond 4 hours.
- Ice bath helps: chilling before searing preserves interior temperature.
- Hot pan for sear: ensure skillet is hot enough to caramelize quickly without cooking through.
Storage Tips
- Fridge: store sliced tenderloin in airtight container up to 4 days.
- Reheat: gently warm in a 300°F oven with splash of beef broth for 10–15 minutes.
- Make-ahead: cook sous vide in advance, chill, and sear just before serving.
Ingredient Substitutions
- Herbs: oregano, sage, or mixed fresh herbs instead of rosemary or thyme.
- Oil for searing: ghee or high-smoke-point plant oil.
- Sauces: substitute béarnaise with a red wine reduction, or make a simple pan sauce.
Serving Suggestions
- Pair with roasted asparagus or green beans for vibrant vegetables.
- Serve alongside garlic mashed potatoes or parmesan risotto to soak up butter.
- A fresh green salad with lemon vinaigrette adds a bright contrast.
- Complement with a bold red wine like Cabernet Sauvignon or Malbec.
Pro Tips
- Use a sous vide rack to keep the bag submerged.
- Remove garlic before serving for presentation, leaving flavored butter on top.
- No vacuum sealer? Use a zip-top bag with water displacement method.
- For a smoky finish, sear on a hot grill instead of a pan.
Frequently Asked Questions (FAQ)
Q: What’s the best sous vide temperature for tenderloin?
A: Medium-rare: 130–131°F. Rare: 125°F. Medium: 135°F. Medium-well: 140–145°F.
Q: Can I cook it longer than 3 hours?
A: Up to 4 hours is fine. Beyond that, the texture may become too soft.
Q: Should I chill before searing?
A: Yes, 5–10 minutes in an ice bath helps achieve a better sear.
Q: Why isn’t my crust forming?
A: Ensure the pan is very hot, the tenderloin is dry, and use high-smoke-point oil.
Q: Can I sous vide a frozen tenderloin?
A: Yes, but increase cooking time to ensure proper internal temperature.
Q: Which sauce should I make?
A: Béarnaise for buttery-herb richness, horseradish cream for tangy sharpness.
This Sous Vide Beef Tenderloin brings restaurant-quality elegance to your home kitchen with tender, juicy meat, a beautiful sear, and optional luxurious sauces. Each bite is rich, flavorful, and perfectly cooked — a true showstopper for any special meal.
