How Long to Sous Vide Beef Tenderloin for Maximum Tenderness

Beef tenderloin, also known as filet mignon, is considered one of the most tender cuts of beef It comes from the short loin primal cut near the back of the cow This muscle doesn’t get much work, so it’s very tender.

Sous vide cooking is a method where food is sealed in an airtight bag and cooked slowly in a water bath at a precise temperature, This results in meat that is cooked evenly from edge to edge and is very tender Sous vide is a foolproof way to cook beef tenderloin to the perfect medium-rare doneness

Benefits of Sous Vide for Beef Tenderloin

There are a few reasons why sous vide excels at cooking beef tenderloin:

• Precise temperature control – With sous vide, you can dial in the exact temperature you want the tenderloin to reach. For medium-rare, 135°F is ideal. This precision ensures the meat comes out with the right doneness from end to end.

• Even cooking – The water bath surrounds the entire vacuum sealed bag and gently brings the meat up to the set temperature. There are no hot or cold spots.

• Tenderization – The low and slow cooking tenderizes the meat by breaking down connective tissue. Beef tenderloin doesn’t have much connective tissue to begin with, so this effect is mild.

• Convenience – Once the water bath is up to temperature, sous vide cooking doesn’t require any work. The meat cooks hands-off and you can do other tasks.

Sous Vide Time and Temperature for Tenderloin

The two most important factors for sous vide cooking are time and temperature. Here are guidelines for beef tenderloin:

• Temperature – For medium-rare beef, cook at 135°F. For medium, increase to 140°F. Any higher than that and the tenderloin will lose its juiciness.

• Time – The cooking time can vary greatly depending on the thickness of the tenderloin. A good rule of thumb is 1-4 hours for a tenderloin filet.

To determine the time, first check the thickness of your beef tenderloin at its widest point. Then follow these time guidelines:

• 1 inch thick – cook for 1 hour
• 1.5 inches thick – cook for 2 hours
• 2 inches thick – cook for 2.5 to 3 hours
• 2.5+ inches thick – cook for 3 to 4 hours

Keep in mind that these are general estimates. The shape of your tenderloin may also affect the cooking time needed. Irregular shapes or very thick portions will take longer to come up to temperature.

The best way to determine doneness for sous vide is by using a digital meat thermometer. Insert the thermometer into the thickest part of the meat after removing it from the water bath. It should read 135°F for medium-rare.

Step-By-Step Instructions

Follow these steps for perfectly cooked sous vide beef tenderloin:

1. Season the Beef Tenderloin

Season the tenderloin liberally with salt and pepper before sealing it. You can also use other dried herbs and spices like garlic powder, rosemary, thyme, etc. Searing the meat first will add a browned crust.

2. Seal in a Vacuum Bag

Place the seasoned tenderloin in a vacuum sealer bag or a ziplock bag with the air pressed out. Make sure the bag is sealed with no air pockets inside. This ensures even cooking.

3. Preheat the Water Bath

Preheat your sous vide cooker or immersion circulator to 135°F for medium-rare beef. It takes about 15-30 minutes for the water to come up to temperature.

4. Cook in the Water Bath

Gently lower the sealed bag into the preheated water bath. Weight it down with something heavy so it stays fully submerged. Cook according to the time guidelines based on thickness.

5. Remove and Sear (Optional)

Once cooked, remove the tenderloin from the bag and pat dry. You can sear it in a hot skillet with oil, butter, or ghee to get a nice brown crust on the exterior.

6. Rest and Slice

Let the tenderloin rest for 5-10 minutes before slicing into medallions. This allows the juices to redistribute. Slice across the grain for tenderness.

Cooking Multiple Tenderloins

For special occasions, you may want to cook two or more tenderloins at the same time. Here are some tips:

• Make sure your sous vide cooker or container is large enough to hold all of the bags submerged. You may need to cook in batches.

• Try to get beef tenderloins that are similarly sized so they cook in the same amount of time. Or group thicker ones together and thinner ones together.

• Stagger adding them to the bath so they finish cooking at the same time. Thicker ones go in first.

• Allow a little extra cooking time to account for bringing the water back up to temperature after adding the bags.

• You can ice bath or refrigerate tenderloins immediately after cooking to stop the cooking process if needed.

Pairing Sides and Sauces

A sous vide tenderloin deserves some special accompaniments. Here are some tasty pairings:

Sides

• Garlic mashed potatoes
• Roasted asparagus
• Creamed spinach
• Sauteed wild mushrooms

Sauces

• Red wine jus or demi-glace
• Chimichurri
• Béarnaise
• Peppercorn cream sauce
• Horseradish cream

The rich flavor of beef tenderloin goes well with earthy and creamy sides and sauces. A crisp salad and crusty bread can round out the meal.

Common Mistakes to Avoid

It’s easy to achieve tender and juicy results with sous vide, but here are some pitfalls to avoid:

• Using too high of a temperature – Stick with 135°F or lower for medium-rare. Higher than that will dry it out.

• Not sealing the bag properly – Make sure no air gaps are inside and use the water immersion technique to check for leaks.

• Overcooking – Follow the thickness-based time guidelines and use a meat thermometer to check doneness.

• Not drying before searing – Pat the tenderloin very dry first for best searing results. Wet meat won’t brown well.

• Neglecting the rest time – Those 10 minutes after cooking are crucial to allow juices to redistribute before slicing.

With the precise time and temps that sous vide provides, it’s easy to nail perfectly cooked beef tenderloin every time. Use this guide for foolproof results and enjoy your most tender and flavorful tenderloin yet.