LogoCuisinesOccasions
Loading...

Loading...

About usTerms of servicePrivacy policy
  1. Home
  2. Main Course
  3. American
  4. Sous Vide Beef Tenderloin
Sous Vide Beef Tenderloin

Your rating

Not rated yet!

Ingredients

  • 2 lbs beef tenderloin
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Modify

Sous Vide Beef Tenderloin

Created by: Howcan Team

Ingredients

  • 2 lbs beef tenderloin
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste

Instructions

  • Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
  • Season the beef tenderloin with salt and pepper, then place it in a vacuum-sealed bag with the olive oil, minced garlic, and fresh rosemary.
  • Seal the bag using a vacuum sealer or the water displacement method to remove air and ensure a tight seal.
  • Once the sous vide machine has reached the desired temperature, submerge the sealed bag in the water bath and cook for 2 hours.
  • After 2 hours, remove the bag from the water bath and carefully take out the beef tenderloin.
  • Heat a cast-iron skillet over high heat and sear the beef tenderloin for 1-2 minutes on each side to develop a nice crust.
  • Slice the beef tenderloin and serve immediately. Enjoy!
Main Course
American

Sous vide beef tenderloin has a rich history rooted in French culinary traditions. Renowned chefs like Georges Pralus and Bruno Goussault pioneered the sous vide technique, which involves vacuum-sealing food and cooking it in a water bath at precise temperatures. This method ensures a perfectly tender and juicy beef tenderloin, preserving its natural flavors and juices. Today, this dish is celebrated in fine dining establishments worldwide, with notable renditions found in Michelin-starred restaurants in France, the United States, and Japan. The key to achieving the best sous vide beef tenderloin lies in selecting high-quality meat and mastering the precise cooking temperatures and times. For a unique twist, consider adding aromatic herbs and spices to the vacuum-sealed bag before cooking.

130 min

|

4

|

400 calories

Instructions

  • Preheat the sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
  • Season the beef tenderloin with salt and pepper, then place it in a vacuum-sealed bag with the olive oil, minced garlic, and fresh rosemary.
  • Seal the bag using a vacuum sealer or the water displacement method to remove air and ensure a tight seal.
  • Once the sous vide machine has reached the desired temperature, submerge the sealed bag in the water bath and cook for 2 hours.
  • After 2 hours, remove the bag from the water bath and carefully take out the beef tenderloin.
  • Heat a cast-iron skillet over high heat and sear the beef tenderloin for 1-2 minutes on each side to develop a nice crust.
  • Slice the beef tenderloin and serve immediately. Enjoy!
Related Recipes:
Popular recipes
Recent recipes

Most popular recipes

BBQ Bacon Burger

BBQ Bacon Burger

A delicious and hearty burger with smoky BBQ sauce and crispy bacon.

30 min

|

4

|

650 calories

Sago Pudding

Sago Pudding

A creamy and comforting dessert made with sago pearls, milk, and sugar.

40 min

|

4

|

250 calories

Liverwurst Sandwich

Liverwurst Sandwich

A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.

10 min

|

1

|

350 calories

Most recent recipes

Spicy Chipotle Turkey Meatloaf

Spicy Chipotle Turkey Meatloaf

This turkey meatloaf is packed with flavor and a spicy kick from chipotle peppers.

75 min

|

8

|

320 calories

Almond Milk Caramel Ribbon Crunch Frappuccino

Almond Milk Caramel Ribbon Crunch Frappuccino

A delicious and refreshing frappuccino made with almond milk, caramel, and crunchy toppings.

10 min

|

2

|

250 calories

Strawberry Waffles with Fresh Strawberries and Vanilla Ice Cream

Strawberry Waffles with Fresh Strawberries and Vanilla Ice Cream

Delicious strawberry waffles topped with fresh strawberries and a scoop of vanilla ice cream.

30 min

|

4

|

350 calories