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Sliced Tenderloin

Sous Vide Beef Tenderloin

Beef tenderloin cooked sous vide and flavored with a Worcestershire and Port wine sauce.
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Prep Time 30 minutes
Cook Time 3 hours
Searing & Rest 15 minutes
Total Time 3 hours 45 minutes
Course: Main Course
Calories: 276
Ingredients Equipment Method

Ingredients
  

  • 5-8 lbs. Beef Tenderloin (you have a lot of leeway with size here)
  • Salt & Pepper (to coat)
For Cooking Sauce/Marinade
  • 3 Tbsp. Butter
  • 1/4 - 1/2 cup Worcestershire Sauce
  • 1/2 cup Tawny Port or Sherry (Ruby Port will work in a pinch)
  • 7-10 cloves Garlic, minced
For Sous Vide Bag
  • 5-6 sprigs Fresh Thyme
  • 3-4 sprigs Fresh Rosemary
For Searing
  • Cooking Oil
  • Salt & Fresh-Ground Pepper, to taste

Equipment

  • 1 Large Cast Iron Griddle (or smaller skillet)
  • 1 Sous Vide Circulator
  • 1 Sous Vide Bath (a DIY cooler bath is best)
  • 1 Vacuum Sealer

Method
 

  1. Preheat sous vide setup to 140°F.
  2. Prep beef tenderloin by patting completely dry.  Sprinkle all over with salt and fresh-ground pepper, then let the meat rest in the fridge for at least 30 minutes.
To make sauce/marinade
  1. Melt butter in a pan, then add minced garlic cloves and cook until browned.
  2. Add Sherry or Port, and Worcestershire sauce.  Cook the mixture to reduce and allow the flavors to meld together. Optional: Make more of the sauce separately to use for serving after the meat has been cooked.
To prep for sous vide
  1. Place tenderloin in sous vide vacuum bag.  Add fresh herbs and sauce/marinade to the bag. If you have a smaller sous vide setup or a smaller skillet, you can cut the meat in two, then divide all the ingredients evenly between two bags.
  2. Seal the bag, then place bagged meat in sous vide bath for 3 hours.
Searing
  1. Once 3 hours is up, preheat a large cast iron griddle or skillet.
  2. Remove meat from bag and pat completely dry to help it brown better during searing.
  3. Add cooking oil to heated cast iron pan, then sear tenderloin on all sides until you’re happy with the level of browning.
  4. Allow meat to rest for 10 minutes or so after cooking, then slice and serve with your choice of sauces and sides.