Beef Tenderloin - Whole


Foodie from sun up til sun down!

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For a trimmed, whole tenderloin. I cut it in two to make it more manageable/easier to sous vide.
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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 10

  • Whole, trimmed beef tenderloin

  • Fresh rosemary sprigs

  • Fresh thyme bundles


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 134.0ºF / 56.7ºC.

  • Step 2

    Pre-sear each trimmed tenderloin for only 1-2 minutes per side in a cast iron skillet

  • Step 3

    Cool/chill so you can handle it.

  • Step 4

    Lay fresh rosemary sprigs and thyme bunches on top of each piece

  • Step 5

    Seal it in a vacuum food saver bag or ziploc with all the air squeezed out of it

  • Step 6

    Add vacuum-sealed bag to pre-heated water bath

    • Almost There!

    • Step 0

      Discard the herbs.

    • Step 1

      Pre-heat a little olive oil in a cast iron skillet to medium-high.

    • Step 2

      Only 1-2 minutes per side!

    • Step 3

      Let it rest for 5 minutes, covered while you get your platter and knife ready

    • Step 4

      Slice, served and enjoy the most perfect medium rare filet mignon, ever!

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134 F / 56.7 C Recipe Temp
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