Sous Vide Beef Tenderloin

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As a Mom, Wife, and culinary student, Aly uses Anova to whip up super-simple meals that she can feel confident are perfectly cooked time after time and knows the whole family will enjoy!

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Recipe Temp 134 F / 56.7 C
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Take your Beef Tenderloin to the next level this holiday season. Don't leave expensive cuts to chance. When you have a cut like this, you have to get it right, and the Anova Sous Vide Precision Cooker does just that. Edge-to-edge perfection, with no chance of overcooking.

Ingredients for 6

  • 1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)

  • Kosher Salt

  • Fresh cracked pepper

  • Rosemary

  • Thyme

  • 3 cloves garlic, smashed

  • Olive oil

  • Butter

Directions

  • Step 1

    Set Anova Sous Vide Precision Cooker to 134°F / 56.7°C

  • Step 2

    Season tenderloin with salt and pepper. Place the tenderloin

  • Step 3

    Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, crushed garlic cloves, and olive oil. Sous vide for 2-3 hours.

    • Finishing Steps

    • Step 1

      Heat heavy-bottomed pan over high heat.

    • Step 2

      Remove tenderloin from bag, dry thoroughly, reserve herbs and garlic.

    • Step 3

      Add olive oil to pan and sear beef on both sides for 1-2 minutes until the desired sear is reached. For the last 30 seconds, add butter, herbs, and garlic and baste beef with the herb-infused butter.

    • Step 4

      Slice beef into 1/2" medallions and enjoy perfectly cooked beef tenderloin!

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time