Description

Tender, juicy sous vide beef tenderloin cooked to perfect edge-to-edge doneness and finished with a quick sear for a flavorful, restaurant-quality crust.

Ingredients

4 beef tenderloin steaks (6–8 oz each), trimmed

Salt, to taste

Freshly ground black pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 tablespoon Dijon mustard

4 cloves garlic, smashed

2 sprigs fresh rosemary or thyme

2 tablespoons olive oil

2 tablespoons unsalted butter

Chopped parsley (optional, for garnish)

Extra butter (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Trim excess fat or silver skin from the beef tenderloin steaks. Season generously on both sides with salt and black pepper. Add garlic powder, onion powder, smoked paprika, and lightly coat with Dijon mustard if using.
Place each steak in a vacuum-seal bag with smashed garlic cloves and a sprig of rosemary or thyme. Seal tightly using a vacuum sealer or water displacement method.
Fill a large pot or sous vide container with water and preheat the sous vide circulator to 130°F (54°C) for medium-rare.
Submerge the sealed steaks fully in the water bath and cook for 2 hours.
Remove steaks from bags and pat completely dry with paper towels.
Heat olive oil in a heavy skillet over medium-high heat. Sear steaks for 1–2 minutes per side until a golden-brown crust forms.
Add butter, garlic, and herbs to the skillet during the last 30 seconds and spoon the melted butter over the steaks.
Remove steaks from heat and let rest for 5 minutes. Slice against the grain, garnish with parsley if desired, and serve with extra butter.

Notes

You can cook the steaks up to 3 hours in the sous vide bath without affecting texture.

Patting the steaks dry before searing ensures a proper crust.

Frozen steaks can be used by adding 30–45 minutes to the sous vide time.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with butter to avoid drying out.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 420
Sugar: 1g
Sodium: 480mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 38g
Cholesterol: 125mg