Perfectly Cooked Sous Vide Beef Tenderloin
Some would argue that tenderloin is the king of steaks. I personally prefer fattier cuts like Rib-eye, but tenderloin is always a crowd pleaser and people seem to be impressed by it. Especially when its cooked perfectly; it will melt in your mouth. Follow this guide, and you will get perfect tenderloin every time.
I always sous-vide my beef tenderloin. For me, it’s the best way to cook it exactly how I want it with no guess work. You basically set it and forget it. I use the Nomiku for all my sous-vide cooking. I definitely recommend looking into one. You can use my code, “thechefdan” for an additional $35 off when you preorder the wifi Nomiku. Enough about that, onto the recipe.
I find that I get the best sear using cast iron. Check out Staub at zwilling.ca
- Beef Tenderloin, trimmed and tied (about 8 oz per person)
- 4-5 sprigs fresh rosemary
- 6-8 sprigs fresh thyme
- 4 cloves garlic
- Drizzle of olive oil
- 2 tbsp butter
- Sea salt
- Fresh cracked pepper
- Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to your desired temperature. When I’m cooking tenderloin or filet, I usually set it to 132°F (between rare and medium rare)
- Place the whole tenderloin into a large ziplock back and add about 3 full sprigs of rosemary, about 5 full sprigs of thyme, 2 cloves of garlic, and a generous drizzle of olive oil. Seal using the water displacement method, or alternatively using a vacuum sealer if you have one.
- When the Nomiku water bath is at desired temperature, drop the bag in the water and allow it to cook for 2 hours
- While still sealed in the bag, shock the tenderloin in ice water for 2 minutes then remove it and pat dry with paper towel. .
- Heat cast iron skillet on high and allow the tenderloin to come back to room temperature. Generously season all sides of the tenderloin with salt, pepper, and finely chopped rosemary.
- When the skillet is hot, add butter, a clove of garlic, and the remaining rosemary and thyme. Sear the steak for about 1 minute on all sides while basting with the butter every once in a while (you will probably want to open a window for this as things might get a little smokey).
- There is not need to rest sous vide meat, it is ready to be eaten right away!