This sous vide beef tenderloin is the perfect Christmas dinner or holiday feast! It’s foolproof, perfectly cooked, melt-in-your-mouth tender, and so incredibly flavorful.
Sous Vide Beef Tenderloin
This melt-in-your-mouth sous vide beef tenderloin is perfect for any special occasion. Cooking whole beef tenderloin in a vacuum-sealed bag in a hot water bath with a sous vide machine really takes the word “tenderloin” to a whole new level – emphasis on the word “tender.”
Every single bite is cooked completely uniformly to absolute perfection. It is absolutely the best way to cook beef tenderloin, because it’s completely foolproof. The results are similar to reverse seared tenderloin, except it’s even more precisely cooked and even more tender.
It’s coated in a mixture of Dijon mustard, soy sauce, olive oil, fresh thyme, fresh rosemary, garlic powder, salt, and pepper. Those flavors come together to create the most delicious, savory, flavorful blend that seasons the beef perfectly.
Once it’s finished cooking, it gets seared in garlic butter in a cast iron skillet to get a beautiful, golden-brown crust. That also gives us a chance to bathe it in those delicious flavors, which really takes it over the top. This is one impressive beef tenderloin, and everyone is going to want seconds of this incredible dish, especially if you serve it with some creamy horseradish sauce.
Ingredients
Beef Tenderloin: This cut of beef is naturally very tender and lean, with a rich flavor. When you’re shopping for a beef tenderloin, look for one that’s a relatively even shape and size, has a deep red color, and has a bit of marbling.
Olive Oil: This is the base of the rub, which helps all of the other flavors stick to the beef.
Dijon Mustard: This adds a tangy and slightly spicy flavor, balancing out the richness of the beef.
Soy Sauce: This adds a savory, salty, umami flavor to the beef. Swap this for Tamari if you need to make this recipe gluten free.
Thyme and Rosemary: These fresh herbs add a savory, earthy flavor that pairs so well with beef. Their flavors really round out the dish perfectly.
Garlic Powder: It’s not safe to use fresh garlic in sous vide cooking, so we’re using garlic powder to add the aromatic flavor of garlic to the beef.
Salt and Pepper: Salt enhances all of the other flavors in this dish, and the spice in pepper balances out the richness of the beef.
Butter: This is the fat we’re using to sear the beef, which gives it a beautiful brown crust. Using butter instead of oil adds a rich, creamy flavor.
Garlic: Adding fresh garlic to the garlic butter as we sear the steak gives us a chance to flavor the beef with fresh garlic.
Alternative Ingredients
- Herbs: I really prefer fresh herbs in this recipe, but you can use dried herbs if you’re in a pinch. Just keep in mind that they’re much more potent than fresh herbs, so you’ll only need to use a teaspoon each instead of a Tablespoon. You can also swap the herbs based on your preference – parsley or oregano would both be great here.
- Spice: If you like a little bit of heat, feel free to add in a pinch of cayenne powder or crushed red pepper flakes.
- Mustard: If you don’t like the flavor of Dijon mustard, you can substitute it with whole grain mustard or yellow mustard.
How To Sous Vide Beef Tenderloin
Make the Rub: Start by mixing the olive oil, Dijon mustard, soy sauce, thyme, rosemary, garlic powder, and black pepper in a bowl. (See the recipe card below for the full printable instructions.)
Prepare the Beef: Rub this mixture evenly over the beef tenderloin.
Place in the Bag: Place the seasoned beef tenderloin into a vacuum-seal bag or a large Ziploc bag. Be sure to remove as much air as possible before sealing the bag. (See the notes in the recipe card for the water displacement method if you’re using a Ziploc bag.)
Sous Vide: Fill a large pot with enough water for your sous vide machine. Attach the sous vide machine to the side of the pot. Preheat the sous vide machine to your desired temperature. Submerge the sealed beef tenderloin in the sous vide bath. Make sure the beef is fully underwater and secure it to the side of the pot. Cook the beef until it reaches your preferred level of doneness.
Sear: After the beef is cooked, remove it from the bag. Preheat a skillet over medium-high heat and melt the butter. Once the butter starts to foam, add the minced garlic. Stir frequently to prevent the garlic from burning. Transfer the beef tenderloin to the skillet. Sear it on all sides, continuously spooning the garlic butter over the beef to baste it while it’s searing.
Rest and Serve: Once the beef is seared to your liking, remove it from the skillet and let it rest for a few minutes before slicing and serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Sear: Don’t skip searing the beef tenderloin after you cook it with a sous vide. It’s such a crucial step with this type of cooking. Sous vide cooking gets the entire cut of meat cooked perfectly and evenly, but there’s no browning on the outside, which adds tons of flavor. Searing the steak, so that you create the Maillard reaction, adds flavor and a delicious texture difference.
- Garlic Butter: Keep a close eye on the garlic butter and add the tenderloin as soon as the garlic becomes fragrant so that the garlic doesn’t burn. This happens quickly – garlic only needs to saute for about a minute (sometimes even less) before it’s fragrant.
Can You Sous Vide A Whole Beef Tenderloin?
Absolutely! I love using a sous vide to cook larger cuts of meat because you’re able to easily control the internal temperature so precisely and uniformly. It makes cooking an entire tenderloin completely foolproof.
How Long Does It Take To Sous Vide Tenderloin?
It generally takes about 2 hours, but it can vary depending on the exact size of your tenderloin. Don’t cook it for more than 3 hours though. Since tenderloin is already such a tender cut of meat, it can actually become too mushy if you cook it for too long.
Can You Sous Vide In A Ziploc Bag?
Yes, you can! If you don’t have a vacuum sealer, a Ziploc bag will do the trick. I don’t recommend using an off-brand, because they can be thinner. I also recommend using a heavy-duty freezer Ziploc bag because they are thicker and have stronger seams.
If you use a Ziploc bag, just make sure to use the water displacement method to remove as much air as possible from the bag. To do this, submerge the bag with the food in it slowly into the water, allowing the pressure to push out all the air, then seal it just before it’s completely submerged.
Can You Overcook Beef Tenderloin In Sous Vide?
Yes, it’s possible, though overcooking with sous vide is different than it would be with roasting. If you overcook it with the sous vide, the internal temperature won’t get too high, which means you won’t end up with well-done meat, but you can end up with mushy or overly tender meat.
What Is The Best Temperature For Sous Vide Beef?
It depends on how well done you’d like your tenderloin. I like to set mine to 133°F for medium-rare or 140°F for medium. I prefer it cooked at 140°F, but both ways are absolutely delicious.
How Long Do You Sear A Tenderloin After Sous Vide?
Searing the beef immediately after sous vide cooking gives it a beautiful, flavorful crust. It only takes a minute or so on each side when your pan is nice and hot. Just make sure your pan is hot enough to get that perfect sear quickly so that you don’t end up overcooking the tenderloin!
What Can I Serve With Beef Tenderloin?
This beef tenderloin is such a beautiful centerpiece dish, so I like to serve it with relatively simple sides to let the beef shine. Some of my favorites are these creamy mashed potatoes without milk, some Velveeta baked mac and cheese, or a slice of air fryer garlic bread, alongside some simple sauteed asparagus, some creamed spinach, or some Italian green beans. I also always serve it with a side of horseradish sauce.
How Can I Store Leftovers?
Once the beef has cooled, transfer it to an airtight container. Store it for up to 3 days in the refrigerator. Alternatively, you can freeze it for up to 2 months. Just make sure you wrap it tightly to help prevent freezer burn.
Can I Reheat The Beef Tenderloin Without Drying It Out?
Definitely! The key to reheating beef tenderloin without drying it out is to warm it slowly and gently. You can do this by slicing it and warming the slices in a skillet over medium-low heat. Be sure to add a bit of butter and place a lid on the skillet to help keep it moist.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Beef Recipes
If you like this recipe, be sure to check out all of our other beef recipes. Some reader favorites are:
- How to Cook Filet Mignon
- Bacon Wrapped Filet Mignon
- Top Round Roast Beef
- Instant Pot Roast Beef
- Bottom Round Roast
- Ribeye Roast
- Chuck Eye Steak
BEST Sous Vide Beef Tenderloin Recipe (with Herb Garlic Butter)
Ingredients
Tenderloin:
- 3 pounds whole beef tenderloin
- 1 1/2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon soy sauce
- 1 Tablespoon freshly chopped thyme
- 1 Tablespoon freshly chopped rosemary
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- Salt to taste
Garlic Butter (for Searing):
- 1/4 cup unsalted butter
- 4 cloves garlic minced
Instructions
- To a small mixing bowl, add the olive oil, Dijon mustard, soy sauce, thyme, rosemary, garlic powder, and pepper. Mix well.
- Rub the mixture evenly over the beef tenderloin, making sure it’s coated evenly.
- Place the beef tenderloin in a vacuum-seal bag or a large Ziploc bag (I recommend using a Ziploc heavy-duty freezer bag, and I don’t recommend using an off-brand because of the thickness of the bag and the strength of the seams). Remove as much air as possible, and seal. (See notes for the water displacement method if you’re using a Ziploc bag.*)
- Fill a large pot with 5-6 inches of water. Place your sous vide machine in the water, attaching it to the side of the pot. Preheat your sous vide machine to 133°F for medium-rare or 140°F for medium (my personal favorite). Adjust the temperature based on your desired level of doneness.
- Submerge the sealed beef tenderloin in the sous vide bath, making sure the beef is fully underwater, and clip it to the side of the pot. Cook for 2 hours. Don’t cook it for longer than 3 hours, or it will start to get mushy.
- Once cooked, remove the beef from the bag.
- In a cast iron skillet over medium-high heat, melt the unsalted butter. Once it starts foaming, add the minced garlic. Saute until the garlic is fragrant, about a minute, stirring frequently to prevent the garlic from burning.
- Place the beef tenderloin into the skillet. Sear for about 60 seconds on each side, continuously spooning the garlic butter over the beef to baste it while searing.
- Remove the beef from the skillet and let it rest for about 10 minutes before slicing.
Notes
Nutrition
Nutrition information isn’t always accurate.
I hope you love this sous vide beef tenderloin recipe as much as I do! It’s the perfect, foolproof, melt-in-your-mouth Christmas dinner.
