Reverse Sear Sous Vide Beef Tenderloin

Published: Oct 27, 2020 Modified: May 18, 2022 by

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Our Sous Vide Beefiness Tenderloin Recipe is a beautiful vacation dinner using the most delicious garlic herb butter sauce! Cooking sous vide is the all-time way to serve upwards a perfectly cooked cutting of beef every time, and volition only take you lot 5 minutes of prep.

I know you lot're going to beloved this easy beef tenderloin recipe. It's and then juicy, tender, and full of season. Plus, it volition relieve room in your oven but like our Beefiness Tenderloin on the grill recipe! These two recipes are true favorites for the holidays!

Jump to:

• Best Beef Tenderloin Recipe
• What is sous vide cooking?
• Equipment
• Ingredients
• Instructions
• Beef Tenderloin Temperature
• Filet Mignon Roast Recipe Tips
• Holiday Roast Recipes
• Our Favorite Sous Vide Recipes
• 📌 Pivot it for later on!
• 📋 Recipe
• 💬 Reviews

All-time Beef Tenderloin Recipe

• Information technology'southward and so tender: We love beef tenderloin recipes, merely this one goes to a higher place and beyond. It is so tender and easy to cook perfectly every time using a sous vide motorcar.
• It's like shooting fish in a barrel to brand: Sous vide cooking ways less hands-on work, less clean up, and less fussing over cooking your beef perfectly. Put information technology in a bag, seal it upwards tight, then set it in the sous vide cooker until it's cooked through and ready to sear. Easy!

This is a perfect beef tenderloin recipe with then much flavour. Garlic herb butter complements the natural flavors of juicy tenderloin perfectly. Your mouth will be watering before yous even take a bite!

What is sous vide cooking?

Sous vide is a cooking technique where yous start vacuum seal food in a handbag, and then cook it in a water bath using a sous vide motorcar. You may as well see it referred to as a sous vide cooker, precision cooker, or immersion cooker.

Water bath cooking is the all-time style to ensure your perfect desired degree of doneness every time, with little to no effort.

The best restaurants are all using sous vide to cook their beef and more than—and you can, too!

Equipment

For cooking tenderloin sous vide, yous volition need the following equipment:

• Sous vide machine (aka. immersion cooker, precision cooker, sous vide cooker)
• Large pot filled with water
• Large goose egg-lock bag, big enough to fit your tenderloin
• Basin to mix seasoning
• Large pan for searing the beef

Ingredients

• Beefiness tenderloin
• Rosemary
• Thyme
• Garlic Pulverization
• Ocean Table salt
• Pepper
• Butter
• Minced garlic
• Fresh rosemary (optional)

We use a mix of rosemary, thyme, garlic pulverisation, sea table salt, and black pepper every bit our beefiness tenderloin seasoning.

Definitely choose ocean table salt over regular tabular array table salt if possible! Y'all will notice the departure in flavour and the beautiful chaff it gives the tenderloin when seared.

To terminate the sous vide beefiness tenderloin off, we sear it in a garlic herb butter. This is one of the best sauces for beef tenderloin, and searing with it is a great way to brand the beefiness fifty-fifty more than juicy and tender.

Instructions

1. Combine rosemary, thyme, garlic powder, ocean salt, and black pepper in a small basin. Mix together, and so generously coat your beef tenderloin with the seasoning. Pat it down then it's packed against the beef.
   
2. Optionally, top your beefiness tenderloin with about 3 to four sprigs of fresh rosemary. So, seal it tightly in a plastic zip-lock bag, pushing air out of the pocketbook every bit you lot do.
   
3. Attach the sous vide cooker to a large pot filled with water. Prepare the temperature to 140°F and place the bag of beef tenderloin in the pot. Prune it to the side of the pot so the beef is submerged, just the pocketbook is secure. You don't want any water getting into the pocketbook.
   
4. Melt for 2 hours. The internal temperature should read about 135°F for medium rare. When washed, remove from the bag and ready aside on a plate. Estrus butter in a pan over medium-high heat. Add minced garlic and cook for two-iii minutes. Sprinkle in a few actress pinches of seasoning.
   
5. Add sous vide beef tenderloin to the pan and sear on all sides. While the beef sears, add the roast beefiness drippings from the sous vide bag to the pan.
   

Spoon garlic herb butter over the top while the meat sears. This is the secret to cooking a perfect tenderloin!

For full ingredient measurements and tips, go on scrolling to the recipe card below!

Beefiness Tenderloin Temperature

Follow our Beef Temperature Nautical chart to find the perfect temperature for your beef. Use a meat thermometer when grilling so yous know exactly when to pull it off of the heat.

Filet Mignon Roast Recipe Tips

• Seal the bag tightly, pushing out any excess air, so no h2o enters it while cooking and the meat is sealed firmly inside. This is very important!
• Don't forget to clip your bag to the side of the pot. The handbag will stay in identify this way and your tenderloin will be perfectly submerged.

Holiday Roast Recipes

• Easy Boneless Prime Rib Recipe
• Best Dutch Oven Pot Roast Recipe
• Contrary Sear Instant Pot Prime number Rib Roast
• Slow Cooker Beef Ribs Recipe

Endeavour our Whole Beef Tenderloin Recipe with Garlic and Thyme! It'due south amazing!

Our Favorite Sous Vide Recipes

• Sous Vide Prime Rib
• Sous Vide Filet Mignon
• Sous Vide Salmon

Try more of the all-time beefiness cuts according to your needs and budget by post-obit my guide on the All-time Cuts of Beef and our Popular Beef Dishes!

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Check out our Sous Vide Beef Tenderloin Spider web Story!

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📋 Recipe

Sous Vide Beefiness Tenderloin with Garlic Herb Butter

We know you're going to love this easy Sous Vide Beefiness Tenderloin with garlic herb butter. It's so juicy, tender, and total of flavor. Plus, it will relieve room in your oven!

Prep Time 5 mins

Cook Time 2 hrs 15 mins

Full Fourth dimension 2 hrs 20 mins

Course: Beef Roast Recipes

Cuisine: American

Keyword: beef tenderloin recipe, like shooting fish in a barrel beef tenderloin, roast beef recipes, sous vide beef tenderloin

Servings: 8

Calories: 615 kcal

• iii lb. beef tenderloin
• 1 Tbsp. fresh rosemary or 1 teaspoon stale rosemary
• ane Tbsp. fresh thyme or i teaspoon dried thyme
• 2 Tbsp. garlic powder
• 2 tsp. ocean common salt
• 2 tsp. pepper
• ½ stick butter
• i Tbsp. garlic minced
• 3 sprigs Fresh rosemary optional

• Combine rosemary, thyme, garlic pulverisation, sea salt, and blackness pepper in a small basin. Mix together, then generously coat your beef tenderloin with the seasoning. Pat it downwardly and then information technology's packed against the beef.

  

• Optionally, top your beef tenderloin with near 3 to 4 sprigs of fresh rosemary. Then, seal it tightly in a plastic zip-lock handbag, pushing air out of the bag as you do.

  

• Attach the sous vide cooker to a large pot filled with water. Set the temperature to 140°F and place the pocketbook of beefiness tenderloin in the pot.

  Clip it to the side of the pot then the beefiness is submerged, but the pocketbook is secure.

  Yous don't desire any water getting into the bag.

  

• Melt for 2 hours. The internal temperature should read most 135°F for medium rare. When done, remove from the bag and gear up bated on a plate. Heat butter in a pan over medium-high heat. Add minced garlic and cook for 2-3 minutes. Sprinkle in a few extra pinches of seasoning.

  

• Add sous vide beef tenderloin to the pan and sear on all sides. While the beef sears, add the roast beef drippings from the sous vide pocketbook to the pan.

  

• Spoon garlic herb butter over the pinnacle while the meat sears. This is the cloak-and-dagger to cooking a perfect tenderloin!

• Seal the purse tightly, pushing out any backlog air, and then no h2o enters it while cooking and the meat is sealed firmly inside. This is very important!
• Don't forget to clip your bag to the side of the pot. The bag will stay in place this fashion and your tenderloin will be perfectly submerged.

Serving: 1 g | Calories: 615 kcal | Carbohydrates: iii one thousand | Poly peptide: 41 thousand | Fat: 48 grand | Saturated Fat: 20 g | Polyunsaturated Fat: 21 g | Cholesterol: 160 mg | Sodium: 726 mg | Fiber: 1 g

About Isabel Laessig

Isabel Laessig, better known as Family Foodie and the founder of the Sun Supper Movement, is passionate almost food and family unit! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Twenty-four hours Tampa Bay along with other idiot box appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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