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Sous Vide Beef Tenderloin

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 Sous vide cooking allows for precise temperature control, resulting in perfectly cooked beef tenderloin with a tender, juicy texture. The beef is seasoned and vacuum-sealed, then cooked in a water bath to the exact level of doneness desired. A final sear in a hot pan gives the beef a beautiful crust.

Ingredients

Units Scale
  • 2 lbs beef tenderloin
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 sprig rosemary
  • Salt and pepper to taste

Instructions

  1. Prepare the Beef: Season the beef tenderloin with salt and pepper. Place in a vacuum-seal bag with garlic, rosemary, and olive oil. Seal the bag using a vacuum sealer.
  2. Sous Vide Cooking: Preheat a sous vide water bath to 130°F (54°C) for medium-rare. Submerge the bagged beef in the water bath and cook for 1-2 hours.
  3. Sear the Beef: After cooking, remove the beef from the bag and pat dry. Heat a skillet over high heat and add a small amount of oil. Sear the beef on all sides until a golden-brown crust forms, about 1-2 minutes per side.
  4. Rest and Serve: Let the beef rest for 5 minutes before slicing and serving. Enjoy!