How Long to Sous Vide Beef Tenderloin for Perfect Results Every Time

Beef tenderloin is considered by many to be the king of steaks. This tender, mild flavored cut comes from the short loin of the cow. When cooked properly, beef tenderloin is incredibly tender, juicy and delicious.

Sous vide is the ideal cooking method for getting perfect results with beef tenderloin every time Sous vide involves cooking vacuumed sealed meat in a precisely temperature controlled water bath This low and slow cooking method allows you to achieve the exact doneness you want edge to edge with no guesswork,

But to get the best results, proper timing is essential when cooking beef tenderloin sous vide. Here is a complete guide to how long you should cook beef tenderloin using the sous vide cooking technique

Sous Vide Beef Tenderloin Cooking Times

The cooking time for beef tenderloin sous vide can vary considerably depending on the thickness of the cut. Follow these general time guidelines based on tenderloin thickness:

• 1 inch thick tenderloin: 1 to 1 1⁄2 hours
• 1 1⁄2 to 2 inches thick: 2 to 3 hours
• 2 1⁄2 to 3 inches thick: 3 to 4 hours

For a typical tenderloin roast that’s around 2 inches thick, cook sous vide for 2 to 3 hours. If you have a thinner tenderloin under 1 1⁄2 inches, reduce the cooking time. For a extra thick roast over 2 1⁄2 inches, extend the cooking time.

Key Factors That Impact Sous Vide Timing

There are two key factors that impact timing when cooking beef tenderloin sous vide:

1. Temperature

Cooking at a lower temperature like 130°F will require more time while a higher 140°F cooks faster. For medium-rare doneness, cook between 132 – 135°F. For medium, increase the temperature to 140°F and reduce cooking time.

2. Thickness

Thickness directly impacts cooking time. Thinner tenderloin cuts will cook faster in 1 to 2 hours while thicker roasts need more time, closer to 3 to 4 hours. Consider the dimensions of your tenderloin when setting the timer.

How to Tell When Beef Tenderloin is Done Sous Vide

With sous vide cooking, you can’t simply open the oven door to check visually if the meat is done. Here are some tips for monitoring doneness with beef tenderloin:

• Use an instant read digital thermometer to check the internal temperature.

• The meat should feel very firm yet still have a little “give” when pressed gently.

• Perform the “fork test” – properly cooked tenderloin will be tender enough to cut through fairly easily with just the side of a fork.

• Check for your desired level of doneness:

  • Rare: 120-129°F (bright red center)
  • Medium rare: 130-139°F (warm deep pink center)
  • Medium: 140-149°F (hot pink center)

Why Time and Temperature Matters for Safety

Properly cooking beef tenderloin to an adequate internal temperature is important to eliminate potentially harmful bacteria like E. coli.

While sous vide allows for more flexibility with lower cooking temperatures, it’s still vital to monitor time and temperature carefully to ensure food safety. Don’t eat undercooked meat.

Finishing With a Sear

Once cooked sous vide, it’s important to finish the beef tenderloin by searing it briefly on all sides in a very hot pan. This adds a flavorful, browned crust.

Pat the meat dry before searing. Use high heat around 450°F and sear for just 1-2 minutes per side. Baste with herb butter or oil as you sear.

Serving Suggestions

Carve the seared beef tenderloin into slices or medallions. Pair it with:

• A red wine reduction or béarnaise sauce
• Sautéed mushrooms
• Roasted vegetables like Brussels sprouts, asparagus or carrots
• Buttery mashed potatoes or potato gratin

And don’t forget to let the meat rest for 5-10 minutes before slicing to allow the juices to redistribute.

Putting It All Together

• Season 1 to 2 inch thick tenderloin all over with salt and pepper
• Vacuum seal in a sous vide bag, removing excess air
• Cook at 135°F for 2 to 3 hours based on thickness
• Check temperature to confirm medium-rare doneness
• Remove from bag and pat dry; reserve juices
• Sear in a hot pan 1-2 mins per side until browned
• Let rest 5-10 minutes before slicing
• Serve drizzled with the cooking juices and enjoy!

FAQs

How long to sous vide filet mignon?

Medium-rare: 130°F for 45 mins to 2.5 hours
Medium: 145°F for 45 mins to 4 hours

Can you sous vide a whole beef tenderloin?

Yes, sous vide cooking works incredibly well for a whole beef tenderloin roast. The method helps ensure even cooking from edge to edge.

Does beef tenderloin get more tender the longer you cook it?

Yes, but only to a point. Extended cooking helps break down tough collagen. But go too long, and the meat dries out. For maximum tenderness, cook just long enough to reach optimal doneness.

Can I cook beef tenderloin from frozen using sous vide?

It’s best to thaw beef tenderloin completely before cooking sous vide. Frozen meat insulates the center, making it hard to heat evenly. For food safety, always thaw in the refrigerator vs room temp.

Is beef tenderloin done at 135°F?

An internal temperature of 135°F will give you medium-rare doneness which is ideal for bringing out the tender texture and flavor of beef tenderloin.

The Takeaway

With the right timing, you can achieve perfect medium-rare beef tenderloin every time using the sous vide cooking technique. Use the thickness of your tenderloin cut to guide how long to cook it. Monitor temperature and use visual cues to test for doneness.

Follow the safety guidelines of time and temperature. Then finish with a quick pan sear to add delicious browning. Now that you know exactly how long to cook beef tenderloin sous vide, you can enjoy this melt-in-your-mouth tender steak at home.