Best Beef Tenderloin Sous Vide Recipe | Ultimate 7-Step Guide

If you’re searching for the best beef tenderloin sous vide recipe, you’ve just found it. When I first started using sous vide, beef tenderloin was the first dish I wanted to master. This guide will show you exactly how to make the best beef tenderloin sous vide recipe at home—tender, juicy, flavorful, and foolproof.

Growing up in Florida, I loved cooking for friends and family—fresh seafood, grilled steaks, big holiday roasts. But finding the best beef tenderloin sous vide recipe felt intimidating. Beef tenderloin is pricey, lean, and easy to overcook. The idea of ruining both a beautiful cut of meat and dinner was terrifying.

That all changed the first time I followed a true best beef tenderloin sous vide recipe.

I still remember sealing my first tenderloin in a bag, lowering it into a gently circulating bath of warm water, and watching the timer count down. The results were pure magic. The texture? Like butter—perfectly pink from edge to edge, with a beautiful crust after a quick sear. No guesswork. No stress. Just a foolproof best beef tenderloin sous vide recipe I could return to again and again.

Now, when I’m hosting a crowd (or treating myself), this best beef tenderloin sous vide recipe is my go-to. It’s foolproof, full of flavor, and incredibly tender. You can season simply with salt, pepper, garlic, and thyme—or elevate it with a rich port wine sauce. Either way, the best beef tenderloin sous vide recipe delivers restaurant-quality results.

Over time, I’ve tested variations of this best beef tenderloin sous vide recipe for holidays, dinner parties, and weeknight meals. I also love sharing reader favorites like sous vide filet mignon and sous vide pork tenderloin—but the best beef tenderloin sous vide recipe remains my personal favorite for any occasion.

Ready to master your own best beef tenderloin sous vide recipe? Let’s get started!

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Preparing the Best Beef Tenderloin Sous Vide

How to choose the best beef tenderloin cut

The secret to the best beef tenderloin sous vide recipe starts at the butcher counter. Choosing the right cut is key to success. Look for a center-cut beef tenderloin — it’s evenly sized, with no tapered ends, making it cook more uniformly in your sous vide bath. You’ll often see this labeled as “chateaubriand.” When you’re prepping for the best beef tenderloin sous vide recipe, ask your butcher to trim the silver skin and tie the roast with twine for even thickness.

You’ll want a piece that’s about 1½ to 2 pounds, which serves four to six people. Smaller cuts work perfectly in a standard sous vide bag and pot—ideal for following the best beef tenderloin sous vide recipe at home. If you’re feeding a larger group, you can easily cook two tenderloins side by side, using the same method.

Fresh, high-quality beef makes a huge difference when preparing the best beef tenderloin sous vide recipe, because sous vide locks in every bit of flavor and tenderness. That’s why I always choose prime or choice-grade beef when possible. You can also apply this same best beef tenderloin sous vide recipe technique to other favorites like sous vide roast beef for larger gatherings.

Essential seasonings and pre-sear tips

Beef tenderloin has a naturally mild flavor, so seasoning makes all the difference when preparing the best beef tenderloin sous vide recipe. At minimum, season generously with kosher salt and freshly ground black pepper — don’t be shy. I like to add garlic cloves, fresh thyme, and a splash of tawny Port wine for even more depth of flavor in this best beef tenderloin sous vide recipe.

One key tip when making the best beef tenderloin sous vide recipe: always sear before sous vide. This first quick sear helps develop incredible flavor and creates a beautiful crust. Heat a neutral oil like vegetable oil in a heavy skillet until shimmering, then brown the beef on all sides — about 1 to 2 minutes per side.

If you’ve cooked any of my other recipes — like sous vide steak or sous vide lamb chops — you know that layering flavor from the start gives the best final results. The same applies here for the best beef tenderloin sous vide recipe.

Once seared, you’ll place the beef, aromatics, and any sauce (like the Port wine and garlic mixture) in a sous vide bag, ready to start cooking your best beef tenderloin sous vide recipe to perfection.

It’s important to avoid overcooking, even with sous vide. Cooking longer than 4 hours can soften the texture too much—beef tenderloin is naturally lean and delicate. Unlike tougher cuts such as sous vide brisket, which improve with long cook times, beef tenderloin shines with shorter, controlled cooking. Stick to the 2½ to 3-hour range for the best texture and flavor when preparing the best beef tenderloin sous vide recipe.

Here’s a quick tip: Always make sure your sous vide bag stays fully submerged during cooking. You can use a sous vide rack or even simple clips to help hold the bag in place. This ensures the beef cooks evenly on all sides, which is essential for the best beef tenderloin sous vide recipe.

Once you’ve hit your perfect cooking time, the fun part begins—searing and serving your masterpiece. The next step is where your best beef tenderloin sous vide recipe really comes to life on the plate!

Mastering Temperature & Time for Sous Vide Beef Tenderloin

Best temperature settings for sous vide beef tenderloin

When preparing the best beef tenderloin sous vide recipe, the temperature you select plays a major role in determining how tender, juicy, and flavorful your final dish will turn out. One of the many reasons I love sous vide for beef tenderloin is that it offers precise temperature control. With the sous vide method, you’ll never risk overcooking your expensive cut of beef because the water bath holds the exact temperature you set for as long as needed. This kind of control is what transforms a good meal into the best beef tenderloin sous vide recipe you’ll want to make again and again.

Choosing the right temperature for your best beef tenderloin sous vide recipe depends on your personal preference for doneness. Whether you like your beef rare, medium-rare, or a little more cooked, sous vide allows you to hit that perfect level with no stress.

Here are my go-to temperature settings:

Doneness	Sous Vide Temp	Texture + Color
Rare	133°F	Very red, soft
Medium-Rare	140°F	Pink, juicy
Medium-Well	149°F	Faint pink, firmer
Well-Done	167°F	Fully cooked, firm

My personal favorite setting when making the best beef tenderloin sous vide recipe is medium-rare at 140°F. This temperature consistently delivers a tender, melt-in-your-mouth texture with a beautiful pink center that looks just as amazing on the plate as it tastes. Whenever I’m cooking the best beef tenderloin sous vide recipe for a dinner party or family gathering, this is usually the most crowd-pleasing option—perfect for impressing guests with restaurant-quality results at home.

Of course, the beauty of sous vide cooking is that you can experiment to find your personal favorite. If you love dialing in the perfect doneness, feel free to test slightly lower or higher temperatures to customize your best beef tenderloin sous vide recipe even more. And if you’re curious about exploring even more temperature options, check out my full guide on sous vide steak temperatures for more delicious ideas.

How long to sous vide beef tenderloin for ideal texture

Timing is flexible with sous vide, but for the best beef tenderloin sous vide recipe, aim for 2½ to 3 hours. This gives enough time to gently break down muscle fibers, producing ultra-tender results without turning the meat mushy.

Cooking longer than 4 hours can soften the texture too much — beef tenderloin is naturally lean and doesn’t benefit from extended times like tougher cuts would (think sous vide brisket).

Quick tip: Make sure the bag is fully submerged during cooking. You can use a sous vide rack or simple clips to help hold the bag in place.

Once you’ve hit your time, it’s time for the fun part—searing and serving your masterpiece.

It’s important to note that with a delicate cut like beef tenderloin, longer is not always better. Cooking longer than 4 hours can soften the texture too much, leaving the beef slightly mushy rather than tender. Since beef tenderloin is naturally lean and lacks the collagen of tougher cuts, it doesn’t need extended cook times like you might use for sous vide brisket or sous vide chuck roast. Following the 2½ to 3-hour guideline ensures that your best beef tenderloin sous vide recipe will have the perfect bite.

One quick but important tip: Make sure your sous vide bag stays fully submerged throughout the entire cooking process. An improperly submerged bag can lead to uneven cooking and disappointing results. To avoid this, you can use a sous vide rack or simple clips to help hold the bag in place and maintain full immersion—one more way to guarantee the best possible outcome for your best beef tenderloin sous vide recipe.

Once your cooking time is complete, you’re ready for the fun part—searing and serving your masterpiece. This is when your best beef tenderloin sous vide recipe truly comes to life on the plate!

Searing & Serving for Restaurant-Quality Results

How to sear sous vide beef tenderloin perfectly

After finishing the sous vide bath, your beef is perfectly and evenly cooked on the inside—tender, juicy, and ready to serve. However, you’ll notice that the outside appears pale, lacking the deep color and rich texture we all associate with great steak or roast beef. That’s exactly why a final sear is such an important step when preparing the best beef tenderloin sous vide recipe. A hot, quick sear adds irresistible color, beautiful texture, and deep savory flavor, transforming your beef into a true showstopper.

Here’s how to nail the sear:

• Remove the beef from the bag and pat it very dry with paper towels (moisture = steam, and steam = no crust).
• Heat 1 tablespoon of oil in a heavy pan (cast iron is perfect) over medium-high heat until shimmering.
• Sear the beef for 30 to 60 seconds per side, including the ends, until a deep golden crust forms.
• Rest the beef for 5 to 10 minutes before slicing.

Beef tenderloin is delicate, so don’t skip that resting time—it helps juices redistribute for the juiciest slices. I use this same method in recipes like sous vide filet mignon and sous vide chicken breast to get perfect results.

Serving suggestions and slicing tips

You can serve your sous vide beef tenderloin in two delicious ways:

1. Thick steaks (filet mignon-style): Slice into 1½ to 2-inch steaks, one per guest.
2. Elegant roast slices: Slice thinner (about ½ inch) for a holiday platter or buffet.

Either way, spoon the Port wine and garlic sauce over the beef, garnish with fresh thyme, and serve immediately.

For sides, I love pairing this dish with sous vide carrots, sous vide asparagus, creamy polenta, or roasted potatoes.

Once you master this technique, you’ll never stress over beef tenderloin again—just like my first sous vide success all those years ago!

Conclusion

If you’ve been nervous to cook beef tenderloin at home, sous vide will change everything. With this best beef tenderloin sous vide recipe, you’ll get foolproof results every time—tender, juicy, perfectly cooked, and full of flavor. Whether you’re preparing a holiday feast or a special dinner, this method guarantees success.

I hope this guide helps you feel more confident in the kitchen! And if you’re looking for more inspiration, try pairing this dish with favorites like sous vide asparagus or sous vide carrots.

Here’s to many delicious meals ahead—one perfectly cooked bite at a time.

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FAQs

How long should you sous vide beef tenderloin?
For the best beef tenderloin sous vide recipe, cook the tenderloin for 2½ to 3 hours at your chosen temperature. This timing gives you a perfectly tender, juicy roast without risk of overcooking.

Which cooking method is best for beef tenderloin?
Sous vide is one of the best methods for beef tenderloin. It guarantees precise temperature control, preventing overcooking and producing an evenly cooked, tender result from edge to center.

Is beef tenderloin the same as filet mignon?
Filet mignon comes from the center cut of the beef tenderloin. When the tenderloin is sliced into individual steaks, those are called filet mignon. Both cuts share the same buttery texture.

How to season beef for sous vide?
Season generously with kosher salt, black pepper, garlic, thyme, and a splash of Port wine or your favorite sauce. A good pre-sear enhances flavor even more.

Does cooking a steak longer in sous vide make it more tender?
To a point—cooking steak or beef tenderloin sous vide for 2½ to 3 hours improves tenderness. However, going past 4 hours can result in mushy texture, especially for lean cuts like tenderloin.

Is it better to cook a beef tenderloin slow or fast?
Slow, gentle cooking like sous vide is ideal for beef tenderloin. It preserves moisture, prevents overcooking, and enhances tenderness—far better than high-heat fast cooking.

What is the best temperature for sous vide beef?
For beef tenderloin, 140°F for medium-rare is my top choice. If you prefer rare, go with 133°F; for medium-well, 149°F. Always use a sous vide circulator for precise control.