Sous Vide Beef Tenderloin

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Introduction

Beef tenderloin is often seen as the pinnacle of steak cuts. Known for its tenderness and flavor, it’s the centerpiece of many fine dining experiences. When cooked traditionally, it can sometimes be tricky to get the perfect balance between a beautifully seared crust and a juicy, tender interior. Enter the sous vide method—a game changer for cooking beef tenderloin to perfection.

Sous vide, French for “under vacuum,” is a cooking technique where food is vacuum-sealed and cooked slowly in a water bath at a precise temperature. This method ensures that your beef tenderloin comes out perfectly cooked every time, offering a level of tenderness and consistency that’s hard to achieve with conventional cooking methods. The result? A melt-in-your-mouth experience that will have you coming back for more.

In this article, we’ll explore why sous vide beef tenderloin is a must-try method for preparing this luxurious cut of meat, provide a step-by-step guide to making it, and share tips and variations to ensure you get the best results. Whether you’re new to sous vide cooking or a seasoned pro, this technique will elevate your beef tenderloin game to new heights.

Why You’ll Love This Recipe

• Perfectly Cooked Every Time: The sous vide method guarantees even cooking, ensuring that your beef tenderloin is tender, juicy, and cooked exactly to your preferred doneness from edge to edge.
• Tender and Juicy: Cooking the beef slowly at a precise temperature locks in juices, making the tenderloin incredibly succulent.
• Easy and Foolproof: With sous vide, there’s no need to monitor your meat constantly. Simply set the time and temperature, and let the water bath do the work while you prepare other parts of your meal.
• Restaurant-Quality Results: By using the sous vide method, you’ll achieve steakhouse-level results from the comfort of your home.
• Versatile: This recipe is adaptable to your favorite seasonings and sauces, allowing you to customize the flavor profile to your liking.

Preparation Time and Servings

• Total Time: 2 hours 30 minutes (2 hours for sous vide cooking, 30 minutes for searing and resting)
• Servings: This recipe serves 4, but it can easily be adjusted to serve more or fewer people.
• Nutrition Facts (per serving): Calories: 350, Protein: 45g, Carbs: 0g, Fat: 20g.

Ingredients

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

Step-by-Step

Preparation

FIRST STEP: PREPARE THE BEEF TENDERLOIN

1. Trim the Beef Tenderloin: Start by trimming any excess fat or silver skin from the tenderloin steaks. The beef tenderloin should be relatively lean, and trimming ensures that the final product has a clean, smooth texture.
2. Season the Beef: Generously season both sides of each steak with salt and freshly ground black pepper. For extra flavor, you can also add a pinch of garlic powder, onion powder, smoked paprika, and a little Dijon mustard if you prefer a more seasoned crust.
3. Vacuum Seal the Steaks: Place each seasoned steak into a vacuum-seal bag, ensuring they are in a single layer. Add a sprig of rosemary or thyme and a couple of smashed garlic cloves to each bag for added flavor infusion. Vacuum-seal the bags, ensuring they’re tightly sealed.

SECOND STEP: SET UP THE SOUS VIDE WATER BATH

1. Prepare the Sous Vide Bath: Fill a large pot or sous vide container with water and attach your immersion circulator. Preheat the water to 130°F (54°C) for medium-rare or adjust to your preferred doneness. For medium, set the temperature to 140°F (60°C), and for well-done, set it to 150°F (65°C).
2. Cook the Beef: Submerge the vacuum-sealed bags with the steaks into the preheated water bath. Cook the beef tenderloin for 2 hours. The sous vide method allows the meat to cook evenly, so even if the steaks are thick, they’ll be perfectly cooked from edge to edge.

THIRD STEP: SEAR THE BEEF

1. Remove the Steaks from the Bag: After the 2-hour cooking period, remove the steaks from the vacuum-seal bags. Pat them dry with paper towels. This step is essential to get a good sear; any moisture on the surface can prevent the steak from developing a beautiful crust.
2. Sear the Steaks: Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Once the oil is hot, add the steaks to the skillet. Sear each side of the steaks for about 1-2 minutes until a golden, crispy crust forms. During the last 30 seconds of searing, add 2 tablespoons of unsalted butter, smashed garlic cloves, and the sprigs of rosemary or thyme to the skillet. Spoon the melted butter over the steaks to enhance the flavor.
3. Rest the Steaks: After searing, remove the steaks from the pan and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring the meat stays tender and juicy.

FINAL STEP: SERVE AND ENJOY

1. Slice and Plate: After the resting period, slice the beef tenderloin against the grain and plate it. You can garnish with a sprinkle of fresh parsley and a dollop of extra butter for added richness.
2. Serve: Serve the sous vide beef tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. The tenderloin pairs beautifully with a variety of sauces, such as chimichurri or a simple red wine reduction (if following a halal diet, omit any wine and opt for a flavorful broth or juice-based reduction).

How to Serve Sous Vide Beef Tenderloin

Sous vide beef tenderloin is a versatile dish that can be served in various ways, making it perfect for any occasion, from casual dinners to elegant gatherings.

1. As the Main Course for a Special Dinner

This recipe is perfect for a special dinner or holiday meal. The perfectly cooked beef tenderloin will impress your guests with its tenderness and flavor, and the sous vide method ensures that each steak is cooked exactly to your liking.

2. Pair with Sides for a Full Meal

Beef tenderloin pairs beautifully with sides like roasted root vegetables, garlic mashed potatoes, sautéed green beans, or a crisp Caesar salad. The richness of the meat is balanced by the freshness and crunch of vegetables, making for a well-rounded meal.

3. Perfect for a Romantic Dinner

For a romantic dinner for two, sous vide beef tenderloin is an ideal dish. It’s easy to prepare in advance, so you can spend more time enjoying each other’s company. The tenderness of the beef combined with the buttery sear makes for a truly indulgent meal.

4. Serve with Sauces and Condiments

A great way to elevate sous vide beef tenderloin is by pairing it with a variety of sauces or condiments. Consider serving it with a creamy horseradish sauce, tangy chimichurri, or a balsamic glaze. These sauces will complement the rich, tender beef and enhance the overall flavor experience.

Additional Tips

1. Make Ahead: The beauty of sous vide cooking is that you can prepare the beef tenderloin in advance and store it in the refrigerator in its vacuum-sealed bag. Just sear it when you’re ready to serve. The sous vide method makes it easy to prepare dinner ahead of time without compromising on quality.
2. Cooking Multiple Steaks: If you’re cooking multiple steaks, ensure they fit comfortably in the sous vide bath without overcrowding. You can cook as many as you need, as long as they are all fully submerged in the water bath.
3. Customize Your Seasonings: Feel free to adjust the seasoning blend to your preferences. Add different herbs like thyme, oregano, or even some citrus zest for a unique twist.
4. Resting is Key: Always allow the steaks to rest after searing. This step helps the meat retain its juices, making it more tender and flavorful.
5. Don’t Skip the Searing: Searing the beef after sous vide cooking is essential to develop that beautiful, flavorful crust. Make sure to use a hot pan and don’t overcrowd the steaks during searing.

Recipe Variations

While the classic recipe for sous vide beef tenderloin is fantastic on its own, there are many ways to customize it:

1. Add a Spice Rub

If you like a bit of spice, consider adding a spice rub to your beef tenderloin before vacuum-sealing. A combination of smoked paprika, garlic powder, onion powder, and a touch of cayenne will add a bold flavor profile.

2. Make it a Full Meal with Sides

To make this a complete meal, serve your sous vide beef tenderloin with sides like roasted garlic mashed potatoes, sautéed spinach, or roasted Brussels sprouts. A side of creamy horseradish sauce also complements the beef perfectly.

3. Experiment with Different Herbs

Swap out rosemary or thyme for other fresh herbs like tarragon, oregano, or sage. You can also try using dried herbs in the seasoning mix for a more intense flavor.

Freezing and Storage

Sous vide beef tenderloin can be frozen for later use. To store leftovers:

1. Let the beef cool to room temperature after searing.
2. Vacuum-seal the leftover steaks or wrap them tightly in plastic wrap and foil.
3. Freeze for up to 3 months.

When ready to enjoy, simply reheat the steaks using the sous vide method at the original cooking temperature for about 30-45 minutes. Afterward, sear them in a hot pan for a few minutes to restore the crispy crust.

Special Equipment

To make sous vide beef tenderloin, you’ll need the following tools:

• Sous Vide Immersion Circulator: This device is essential for precise temperature control during cooking.
• Vacuum Sealer: A vacuum sealer or zip-lock bags for sous vide cooking are necessary for sealing the steaks in the water bath.
• Heavy Skillet: A cast-iron or stainless steel skillet is ideal for searing the steaks.
• Sous Vide Container: A large pot or dedicated container to hold the water and allow for even cooking.

Frequently Asked Questions

1. Can I cook a whole beef tenderloin using sous vide? Yes, you can sous vide a whole beef tenderloin. Just adjust the cooking time depending on the thickness of the meat.
2. How do I get a good sear on sous vide beef? To achieve a great sear, make sure the steak is dry before adding it to the hot pan. The drier the surface, the better the crust.
3. Can I make sous vide beef tenderloin without a vacuum sealer? Yes, you can use the water displacement method with a zip-lock bag if you don’t have a vacuum sealer.
4. Can I use different cuts of beef for sous vide? Absolutely! While beef tenderloin is a great choice, other cuts like ribeye or strip steak work well with the sous vide method too.

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Conclusion

Sous vide beef tenderloin is an easy and foolproof way to achieve a perfectly cooked steak with unparalleled tenderness and flavor. The slow, precise cooking method ensures that each bite is melt-in-your-mouth delicious, and the final searing step gives the beef a beautiful crust. Whether you’re cooking for a special occasion, a romantic dinner, or simply enjoying a weekday meal, this recipe will undoubtedly elevate your dining experience. Try it today and enjoy restaurant-quality beef tenderloin from the comfort of your own home!