Why You’ll Love Sous Vide Beef Tenderloin Recipe

I like this recipe because it delivers incredibly tender, juicy steak every single time. I don’t have to worry about overcooking, and the flavor from the herbs, garlic, and butter feels elegant but still simple. It’s ideal for special dinners or when I want to impress without complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Beef Tenderloin:
4 beef tenderloin steaks (approximately 6–8 ounces each), trimmed
2 tablespoons olive oil (for searing)
2 tablespoons unsalted butter (for searing)
4 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
Salt and freshly ground black pepper, to taste

Optional Seasonings for the Marinade:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1 tablespoon Dijon mustard (for a slight tang)

For the Sous Vide Water Bath:
Large pot or sous vide container filled with water
Sous vide immersion circulator

Garnish (Optional):
Chopped parsley
Extra butter for serving

Directions

I start by trimming any excess fat or silver skin from the beef tenderloin steaks so they cook evenly and have a clean texture. I season both sides generously with salt and freshly ground black pepper, and when I want more depth, I add garlic powder, onion powder, smoked paprika, and a light coating of Dijon mustard.

I place each steak in a vacuum-seal bag in a single layer, then add smashed garlic cloves and a sprig of rosemary or thyme. I vacuum-seal the bags tightly so the flavors infuse during cooking.

I fill a large pot or sous vide container with water, attach the immersion circulator, and preheat it to 130°F (54°C) for medium-rare. I adjust the temperature higher if I prefer medium or well-done. Once heated, I submerge the sealed steaks and cook them for 2 hours.

After cooking, I remove the steaks from the bags and pat them completely dry. I heat olive oil in a heavy skillet over medium-high heat and sear the steaks for 1–2 minutes per side until a golden crust forms. During the last 30 seconds, I add butter, garlic, and herbs, then spoon the melted butter over the steaks.

I let the steaks rest for about 5 minutes, then slice them against the grain, garnish with parsley if I like, and serve with extra butter.

Servings and Timing

This recipe serves 4 people.
Prep time is about 20 minutes, cook time is 2 hours, and searing plus resting takes about 10 minutes, bringing the total time to approximately 2 hours and 30 minutes.

Variations

I sometimes swap rosemary for thyme depending on what I have on hand. When I want a bolder crust, I add more smoked paprika or a touch of crushed black pepper. For a richer finish, I like serving it with a compound butter flavored with garlic or herbs.

Storage/Reheating

I store leftover beef tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it in a skillet over low heat with a bit of butter, being careful not to overcook it. I avoid microwaving since it can dry out the meat.

FAQs

What temperature should I use for medium-rare?

I set the sous vide bath to 130°F (54°C) for a perfect medium-rare finish.

Can I cook the steaks longer than 2 hours?

I can cook them up to 3 hours without harming the texture, but I avoid going much longer to keep the meat tender.

Do I have to vacuum seal the steaks?

I prefer vacuum sealing for best results, but I can use a high-quality zip-top bag with the water displacement method.

Why do I need to pat the steaks dry before searing?

I do this to remove surface moisture so the steaks develop a proper crust instead of steaming.

Can I use frozen beef tenderloin?

I can sous vide frozen steaks by adding about 30–45 minutes to the cooking time.

What’s the best pan for searing?

I like using a heavy skillet, especially cast iron, because it retains heat well.

Is sous vide beef tenderloin safe?

I find it safe when cooked at proper temperatures and handled hygienically.

Can I skip the butter basting?

I can skip it, but I find it adds richness and enhances the flavor significantly.

What sides pair well with this dish?

I usually serve it with mashed potatoes, roasted vegetables, or a fresh salad.

Can I prepare this ahead of time?

I sometimes sous vide the steaks in advance and sear them just before serving for convenience.

Conclusion

I keep coming back to this sous vide beef tenderloin recipe because it delivers consistent, tender, and flavorful results every time. With minimal effort and maximum payoff, it’s one of my favorite ways to enjoy a perfectly cooked steak at home.