Can I sous vide frozen beef tenderloin?

Yes, you can cook frozen beef tenderloin sous vide by adding 30-45 minutes to your cooking time. No need to thaw first—this is one of the method's major advantages.

What's the minimum equipment needed for sous vide beef tenderloin?

You need an immersion circulator, a container for water, and food-safe bags. While vacuum sealers are ideal, heavy-duty zip-top bags work using the water displacement method.

How does sous vide tenderloin compare to traditional oven roasting?

Sous vide produces more consistent edge-to-edge doneness with 25% more moisture retention. Traditional roasting creates temperature gradients, with well-done exteriors and properly cooked centers.

Can I skip the searing step?

Technically yes, but searing adds flavor through Maillard reaction and improves visual appeal. The tenderloin is safe to eat directly from the sous vide bath.

What's the ideal tenderloin sous vide temperature for medium-rare?

For perfect medium-rare, set your circulator to 130°F (54°C). This creates the rosy-pink color and buttery texture most associated with quality tenderloin.

Sous vide beef tenderloin: 5 Reasons This Method Makes It Perfect

Description

Sous vide beef tenderloin delivers steakhouse-quality results with foolproof precision. This method ensures perfectly pink, juicy, and tender results every time by cooking the beef gently at a precise temperature before a quick finishing sear.

Ingredients

Scale

2-pound center-cut beef tenderloin, trimmed
3 tablespoons unsalted butter (or ghee / olive oil)
4 garlic cloves, smashed
4 sprigs fresh thyme (or 1 tablespoon dried thyme)
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons olive oil
1½ tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon Worcestershire sauce (optional)

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Instructions

1. Pat beef tenderloin dry and trim silver skin.

2. Season generously with kosher salt and black pepper.

3. Place in vacuum bag with garlic, thyme, rosemary, butter, and optional Worcestershire sauce.

4. Vacuum seal or use water displacement method.

5. Preheat sous vide bath to 130°F (54°C) for medium-rare or adjust based on desired doneness.

6. Cook tenderloin for 1-3 hours depending on thickness.

7. Remove from bag, pat very dry to ensure a proper sear.

8. Heat skillet to high; add oil and sear all sides quickly to form crust (45-60 seconds per side).

9. Optionally baste with butter during sear for added flavor.

10. Rest meat for 5-10 minutes before slicing against the grain into ½-inch medallions.

Notes

Use olive oil instead of butter to reduce saturated fat.

Adjust salt quantity as desired for lower sodium.

Sous vide technique also works well for pork tenderloin at 140°F.

Leftover slices are great for salads or sandwiches.

Reserved juices enhance sauces or risottos.

Prep Time: 15 minutes
Cook Time: 1-3 hours
Category: Dinner
Method: Sous Vide
Cuisine: Steakhouse / American

Nutrition

Serving Size: 4 oz
Calories: 215
Sugar: 0g
Sodium: 320mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 33g
Cholesterol: 0mg