Sous Vide Beef Tenderloin Recipe

Sprinkle the tenderloin with salt and a generous amount of pepper.

Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat.

When the pan is hot enough, a drop of water should sizzle and quickly evaporate on contact.

Sear the tenderloin in the pan for 1 to 2 minutes on each side and both ends, until it’s dark brown all over.

Transfer to a plate or cutting board and allow to cool slightly.

While the pan is still hot, add the butter and garlic.

Cook for 30 to 60 seconds.until the garlic is golden and fragrant.

Add the port wine and use a stiff spatula to scrape up any browned bits from the bottom of the pan.

Let the wine come to a simmer, then remove from the heat.

Make sure the tenderloin and sauce are no longer steaming. It’s fine if still quite warm, but it can melt through the bag if still steaming hot.

Place a gallon-sized zip-top freezer bag on the counter and flip the zip-top edge outward, forming a cuff around the bag to help the bag stay open and upright while being filled.

Transfer the tenderloin to the bag and pour the sauce over top. Lay 5 or 6 sprigs of thyme over the top of the tenderloin

Fill a stockpot with 5 or 6 inches of water.

Slowly submerge the tenderloin in the water, using the hands to help push out all the air from the bag as you go. When the top of the bag is reached, zip it closed.

Lift the tenderloin out of the water and place it on a towel while you heat the water for the sous vide.

Place the Joule or other sous vide immersion circulator in the stockpot of water.

Set the sous vide immersion circulator to heat the water to 133 degrees F for rare beef, 140 degrees F for medium-rare, 149 degrees F for medium-well, or 167 degrees F for well-done.

When the water has heated to its required temperature, lower the tenderloin into the water so that it is entirely submerged. It’s okay if the top of the bag pokes out of the water as long as the tenderloin itself is submerged.

It’s okay if the top of the bag pokes out of the water as long as the tenderloin itself is submerged.

Cook for 2½ to 3 hours, but avoid cooking for much longer or the beef will start to get a little soft and mushy.

When the tenderloin is done, lift it from the water and place the bag on a kitchen towel. 

Heat the remaining tablespoon of oil in the skillet over medium-high heat until a drop of water sizzles and evaporates on contact.

Use tongs to lift the roast from the bag and transfer it to the skillet. Be careful—it will sputter.

Sear for 30 to 60 seconds on all sides, until the outside is even more deeply browned and a crust has formed.

Transfer the tenderloin to a cutting board and rest for 5 to 10 minutes.

With the pan still over medium-high heat, pour in the sauce directly from the bag into the pan (discard the sprigs of thyme).

Simmer for about 1 minute and scrape up any browned bits stuck to the bottom of the pan.

Carefully transfer the sauce to a serving cup.

Cut through the twine and discard.

Slice the tenderloin either into thick “filet mignon” steaks (1steak per person) or into thinner “roast beef” slices (3 or 4 slices per person).

Serve immediately with the sauce.