Sous Vide Beef Tenderloin Recipe [Perfectly Cooked]

This recipe for Sous Vide Beef Tenderloin ensures a perfectly cooked roast every time.

And an elegant beef tenderloin is the ideal centerpiece for a special dinner, such as Christmas or New Year’s, that is both delicious and surprisingly simple to prepare.

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WHAT IS SOUS VIDE?

Sous vide cooking is the process of cooking vacuum-sealed food in a water bath. It’s the ideal method for precisely cooking food to the desired degree of doneness with minimal effort.

Sous vide cooking is popular in fine dining establishments, but it is simple to do at home!

A sous vide cooker, also known as a precision cooker or immersion cooker, is used for water bath cooking.

WHAT MAKES THIS THE BEST SOUS VIDE BEEF TENDERLOIN?

• It’s moist and tender. So simple to make! Season, seal, and set it aside until ready to sear.
• With a garlic butter sauce, it’s incredibly flavorful.
• My favorite aspect of sous vide cooking is how little effort it requires. Making beef tenderloin sous vide is a breeze, and the results will astound you.
• It’s so tender and juicy when it’s done! It truly is the perfect beef tenderloin recipe after reverse searing in a skillet for that perfect exterior. I am confident you will enjoy it.

WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE?

• Tenderloin of beef (whole or half)
• mayonaise
• seasoning with salt and pepper
• rosemary
• powdered garlic

HOW TO COOK BEEF TENDERLOIN, PERFECTLY.

• If the butcher did not already do so, remove any silver skin or excess connective tissue from the loin.

• To learn how to remove the silver skin from a flank steak, watch the ‘how to butterfly a flank steak’ video.

• Truss the meat with butcher’s twine if desired. I don’t truss my loin when I sous vide it.

• Season the outside of the loin with salt and pepper and sear on all sides in a hot skillet over medium-high heat, about 1 minute per side.

• This will set the meat fibers, aiding in the retention of juices and imparting additional flavor to the beef as it cooks.

• Allow the meat to cool for a few minutes before transferring it to a vac-seal bag or a gallon-sized freezer-safe ziploc bag and sprinkling with rosemary.

• Slowly lower the bag into the preheated water bath and secure the bag’s edge to the side of your cooking vessel using the water displacement method.

• Cook for 1 hour per inch of meat thickness at its thickest point. 3 inch at its thickest = 3 hours cooking time. Preheat a large cast-iron skillet over medium-high heat.

• Remove from the water bath and save the juices in the bag in a separate bowl to use in a sauce, if making one.

• Apply a coating of herbs and mayonnaise to the meat after patting it dry with a paper towel.

• Grill the loin for 30 seconds to 1 minute per side. When properly seared, the meat should easily pull away from the grill.

• Remove from the grill and cut into 1″ slices. With the sous vide method of cooking, there is no need to rest the meat.

WHY IS MAYONNAISE USED AS A COATING FOR SEARING?

Mayonnaise is made by emulsifying eggs and oil. The protein in the eggs and the nonstick properties of the oil will caramelize the meat while also allowing it to easily release from a super hot cooking surface.

(Think 500-700°F) The mayo quickly sears and caramelizes while adhering to the beef protein.

Because mayonnaise has a higher smoke point than olive oil or melted butter, it is my preferred ingredient to use in the searing process.

When searing with mayo in a hot cast iron pan, you will get less smoke.

To give the beef a delicious herbed crust, I mixed garlic powder, dried rosemary, salt, and pepper into my mayo coating.

HOW TO GRILL A WHOLE BEEF TENDERLOIN

Not everyone has a sous vide so grilling a beef tenderloin may be the best option for your family.

The process is similar to the sous vide instructions, there is just a bit more paying attention to internal temperatures via a thermometer.

1. If the butcher did not already do so, remove any silver skin or excess connective tissue from the loin.
2. Truss the meat with butcher’s twine if desired.
3. Preheat the grill to medium-high.
4. Coat the loin in a mixture of herbs and mayonnaise.
5. Grill the loin for 30 seconds to 1 minute per side. When properly seared, the meat should easily pull away from the grill.
6. Reduce the grill temperature to medium and insert an oven safe probe thermometer into the center of the loin.
7. Grill the tender loin until it reaches the desired internal temperature.
8. Remove from the grill to a carving board and set aside for 15 minutes to allow the meat to rest and the juices to redistribute.
9. Cut into 1 inch slices and serve with a pat of herb butter.

HOW MUCH BEEF SHOULD I PLAN ON SERVING PER PERSON?

When calculating how much meat to buy for dinner, I like to plan on 6 ounces, or just under 12 pound, per person.

This is for when the loin is the main attraction of the meal and I only serve one starch and one vegetable side dish.

If I’m serving multiple side dishes in addition to salad and bread, I’ll figure 4 ounces per person.

When I buy a whole beef tenderloin, I plan to make multiple meals for my family of five for special occasions.

WHAT TEMPERATURE TO COOK BEEF TENDERLOIN TO?

Here are the cooking temperatures for beef tenderloin.

• 125°F – unusual – cool red center
• 135°F – medium rare, with a warm red center
• 145°F – medium with a warm pink center
• 155°F – medium well – center slightly pink
• 165°F – excellent – little to no pink

For this dish, I set my slow cooker to 137°F, which I thought was just about perfect.

If you use a temperature lower than 130°F, you must be more cautious about food safety because that temperature may not be high enough to kill food-borne microbes, so I would not recommend it.

If you use a temperature higher than 145°F, the tenderness of the meat will suffer, so I wouldn’t bother with such an expensive piece of meat.

Unlike a traditional roast, a sous vide roast will not continue to rise in temperature as it rests, so cook it until it reaches the desired end temperature.

RECIPE TIPS

• Make sure to tightly seal the zip-lock bag. You don’t want any water getting into your bag! This is extremely important.
• When cooking sous vide, clip your bag to the pot’s side. This will keep the bag in place and prevent water from entering it.
• While the beef is searing, spoon the garlic butter over it to coat it! This will increase the amount of juice and flavor. This is essential for preparing the perfect roast!

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source: https://www.savoringthegood.com/sous-vide-beef-tenderloin/