Cooking food can be tricky unless you know the right directions and follow them correctly. If you have sous vide cooker and want to make some beef tenderloin, then this sous vide beef tenderloin recipe is for you.
A steak as elegant as tenderloin needs special care while cooking because you don’t want to ruin it. This dish can bring joy to your holiday table. We are pretty sure that all of your family would love it. Having sous vide opens up the gate to a lot of sous vide recipes.
Cooking Time: 3 hours
- Cast iron skillet (10 inches)
- Sous vide immersion circulator.
- Sous vide zip lock bag
- Add salt and pepper to your tenderloin and sear it in a sizzling hot pan with 1 tbsp oil.
- After obtaining dark brown color on all sides, take it out and allow it to cool.
- Add garlic and butter to the already hot pan and let it get fragrant and golden in color for half a minute. Now pour in your wine and let it simmer.
- Add your steak in the sous vide zip lock bag, pour your sauce on top, and add the sprigs of fresh thyme and rosemary for taste and smell.
- Submerge your bag into the sous vide container slowly removing the air and when you reach the top, zip locks the bag.
- Let you water heat and then place your zipped steak in the pot with the sous code immersion circulator in the sous vide rack.
- Set the temperature depending on your preference.
- Let the tenderloin cook for around 3 hours.
- Sear your steak after cooking to get a more brown outside that has a crust.
- Let the steak rest on a cutting board for 7 to 10 minutes.
- Keep the pan hot and carefully add your sauce to it and let it simmer.
- Slice your steak for serving. Discard the twine after cutting it. You can slice the steak as a thick mignon steak or thin roast beef slices depending on your preference using your favorite paring knife.
- Pour the sauce on top and serve immediately.
Why Sous Vide is the Ideal Cooking Medium for Tenderloin?
As you guys already know, tenderloin is a type of steak that doesn’t have much fat. Most of the part is lean so the best serving is rare to medium-rare. Although, if you let the meat get too much heat, anything over 140 degrees Fahrenheit, your steak will become very dry and chewy.
If using an oven, a very accurate meat thermometer is needed, and getting it done just right can be hard. That is where a sous vide cookbook comes in because it will not let the temperature get any higher. You will get to keep the highly prized tenderness of your steak.
What is the Best Temperature to Cook Beef Tenderloin?
If you keep the internal meat temperature at 125 degrees F, you will get a rare steak with a red center.
- At 135 degrees F, a medium-rare can be obtained with a warm red center.
- At 145 degrees F, the steak cooks at medium with a warm pink center.
- The medium well is cooked at 155 degrees F with a slightly pink center.
- For well done, you will have to reach 165 degrees F that almost has little to no pink in the center.