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Sliced sous vide beef tenderloin with perfect medium-rare center and golden-brown crust, served with horseradish cream sauce and fresh rosemary.

Sous Vide Beef Tenderloin (with 2 Sauces)

40aprons.com/sous-vide-beef-tenderloin/
This sous vide beef tenderloin recipe is foolproof and tasty! Cooked low and slow in a precision water bath, then seared to a gorgeous golden crust, this tender, juicy tenderloin is pure luxury on a plate. Serve with either béarnaise sauce or horseradish sauce!
Prep 20 minutes
Cook 2 hours 30 minutes
Resting Time 5 minutes
Total 2 hours 55 minutes
Recipe Makes (Approximate): 6

Equipment

  • Sous vide immersion circulator
  • Large container or pot for water bath
  • Vacuum sealer with bags or heavy-duty freezer bags
  • cast-iron skillet 10-12 inch

Ingredients

For the Beef Tenderloin

  • 1 beef tenderloin (2 to 3 pounds, center cut, trimmed of silver skin and excess fat)
  • 2 to 3 tablespoons of your favorite seasoning blend (or plenty of kosher salt and freshly ground black pepper)
  • 3 sprigs fresh herbs (rosemary or thyme preferred)
  • 4 cloves garlic (smashed)
  • 4 tablespoons unsalted butter
  • 1 tablespoon neutral oil (avocado oil, or ghee for searing)

Horseradish Sauce

  • 8 ounces sour cream
  • ½ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh dill (chopped)
  • 2 teaspoons dijon-style mustard
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sea salt
  • 1 tablespoon green onion finely chopped (optional)

Bearnaise Sauce

  • ½ cup butter (1 stick, cut into 4 pieces)
  • 4 large egg yolks
  • ¼ cup heavy cream (or whipping cream)
  • 1 tablespoon red wine vinegar
  • ½ tablespoon fresh tarragon (chopped, or ½ teaspoon dried)
  • 1 pinch salt

Instructions

Prepare the Sous Vide Beef Tenderloin

  • Trim 1 beef tenderloin (2 to 3 pounds) of silver skin and excess fat.
  • Season generously on all sides with 2 to 3 tablespoons seasoning blend OR plenty of kosher salt and black pepper.
  • Optional: Place on wire rack over baking sheet and refrigerate uncovered 2 hours to overnight for dry brining.
  • Place seasoned tenderloin in vacuum-seal bag with 3 sprigs fresh herbs (rosemary or thyme). Seal bag.
  • Preheat sous vide water bath to 130°F to 131°F for medium-rare (or 125°F for rare, 135°F for medium, 140°F to 145°F for medium-well).
  • Place sealed tenderloin in water bath and clip bag to side of container.
  • Cook 2 to 3 hours. Do not exceed 4 hours.
  • Remove the tenderloin from the bag and pat it completely dry with paper towels.
  • Optional: Chill in ice bath 5 to 10 minutes before searing.
  • Heat cast-iron skillet over medium-high heat until smoking. Add 1 tablespoon neutral oil.
  • Sear tenderloin on all sides 1 to 2 minutes per side until golden-brown crust forms.
  • Add 4 tablespoons butter and 4 cloves smashed garlic. Baste tenderloin with garlic butter 30 to 60 seconds.
  • Transfer to cutting board and rest 5 minutes.
  • Slice into ¾ to 1 inch thick medallions.
  • Arrange on platter and drizzle with remaining garlic butter. Serve with horseradish cream or béarnaise sauce.

For the Horseradish Sauce

  • Combine all ingredients in a mixing bowl and stir well.
  • Chill for at least one hour.

For the Bearnaise Sauce

  • Note: You can make the bearnaise sauce first and store it, covered, in an insulated cup (like a Yeti cup) to keep warm, or you can make it while the steaks are cooking.
  • Place butter in 1-quart glass measuring cup or microwave-safe bowl. Microwave, covered with a paper towel, on high until almost melted, approximately 45 seconds to 1 minute. Remove butter from microwave and stir until completely melted.
  • If eggs are not already separated, separate them now. Place yolks in one small bowl and set aside egg whites for another purpose. Beat yolks well with whisk or fork, then add to butter and stir well.
  • Add cream and tarragon to egg mixture. Stir well.
  • Microwave mixture, uncovered, on high until just slightly thick, approximately 1 to 2 minutes. Stop every 20 seconds to stir mixture with fork. Do NOT continue microwaving after mixture has thickened – it will break.
  • Remove sauce from microwave. Stir in vinegar and salt.
  • Keep in insulated container until ready to serve.

Recipe Notes

Make it Paleo: Use ghee instead of butter for searing and in the basting step. Ensure your seasoning blend contains no added sugars or non-paleo ingredients, or simply use kosher salt and black pepper.
Make it Whole30: Use ghee instead of butter and avoid seasoning blends with added sugar, soy, or non-compliant ingredients. Stick with kosher salt, black pepper, and compliant dried herbs like garlic powder, onion powder, or dried rosemary.
Make it Dairy-Free: Replace butter with ghee or a high-quality dairy-free butter that can handle high heat.
Storage: Store leftover tenderloin in an airtight container in the refrigerator for up to 4 days. The meat is also delicious served cold – slice thin for sandwiches or salads.
Reheating: Reheat gently in a 300°F oven with a splash of beef broth, covered with foil, for 10 to 15 minutes. Don't microwave or the meat will become tough.
Make-Ahead: After sous vide cooking, immediately chill the sealed bag in an ice bath for 30 minutes, then refrigerate for up to 2 days. When ready to serve, bring to room temperature for 30 minutes, then pat dry and sear as directed.
Trimming Tip: If you're not comfortable trimming the silver skin yourself, ask your butcher to do this when you purchase the tenderloin. Most will do it for free or a small fee. Or watch this quick online tutorial to learn how to do it yourself.
Don't Have Fresh Garlic? Use 1 teaspoon garlic powder in your seasoning rub instead. Fresh garlic isn't safe for long sous vide cooking due to botulism risk in low-oxygen environments.
Temperature Guide: 125°F = rare, 130-131°F = medium-rare (recommended), 135°F = medium, 140-145°F = medium-well. Tenderloin is best enjoyed at medium-rare or below to maintain its tender texture.
Cooking Time: Don't exceed 4 hours in the sous vide, or the texture will become mushy. The sweet spot is 2 to 3 hours for a 2 to 3 pound tenderloin.

Nutrition Information (Approximate)

Calories: 91calProtein: 0.2gFat: 10gSaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 2mgPotassium: 13mgTotal Carbs: 1gFiber: 0.1gSugar: 0.03gNet Carbs: 1gVitamin A: 276IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Recipe By: Cheryl Malik
https://40aprons.com/sous-vide-beef-tenderloin/