Hey there, fellow food lovers! Sophia here, ready to guide you through a culinary adventure that’s as impressive as it is delicious: the sous vide beef tenderloin.

Now, I know what you might be thinking: “Sous vide? Isn’t that for fancy chefs with high-tech kitchens?”

Well, I’m here to tell you that sous vide cooking is surprisingly approachable, and the results are absolutely worth it! Imagine slicing into a perfectly cooked tenderloin, every bite juicy and bursting with flavor. That’s the magic of sous vide.

This comprehensive guide will walk you through every step, from prepping your tenderloin to achieving that picture-perfect sear. We’ll even whip up a luxurious gravy to elevate your meal to new heights. So, grab your apron, and let’s get cooking!

Why Sous Vide is the Secret Weapon for Tenderloin Perfection

Before we dive into the recipe, let’s talk about why sous vide is the ultimate technique for cooking beef tenderloin:

• Unmatched Tenderness: Sous vide, which means “under vacuum” in French, involves cooking your food in a temperature-controlled water bath. This gentle method ensures even cooking throughout, resulting in a tenderloin that’s incredibly juicy and melt-in-your-mouth tender.
• Precise Temperature Control: Say goodbye to overcooked meat! With sous vide, you set the exact temperature you want your tenderloin to reach, guaranteeing perfect results every time.
• Hands-Off Cooking: Once you’ve sealed your tenderloin in the water bath, you can relax and let the sous vide machine do its magic. No more hovering over the stove or worrying about uneven cooking.

Ingredients for Sous Vide Tenderloin Success

Here’s what you’ll need to create this show-stopping dish (makes 10 servings):

For the Tenderloin:

• 4 ½ pounds whole beef tenderloin
• 1 tablespoon sea salt/kosher salt (I love using Redmond’s!)
• 1 teaspoon freshly ground black pepper, or more to taste
• 6 cloves garlic
• 3 fresh thyme sprigs, or to taste
• 1 rosemary sprig
• 3 tablespoons unsalted butter, divided, or more as needed
• 2 tablespoons olive oil, or as needed
• 1 splash red wine

For the Luscious Gravy:

• 1 tablespoon gelatin powder
• 1 cup cold water
• Salt and freshly ground black pepper to taste

Step-by-Step Guide to Sous Vide Tenderloin Bliss

1. The Night Before: Season and Rest

• Trim any excess fat from your tenderloin. If needed, tie the tenderloin together with kitchen twine to ensure even cooking.
• In a bowl, combine the salt and pepper. Generously season the tenderloin on all sides.
• Place the seasoned tenderloin on a baking rack set over a cookie sheet. This allows air to circulate and dry the surface slightly, promoting better browning later.
• Refrigerate the tenderloin, uncovered, overnight. This helps the flavors penetrate the meat and develop deeper complexity.

2. The Sous Vide Setup

• In the morning, place the tenderloin, garlic cloves, thyme sprigs, and rosemary sprig into a sous vide vacuum bag.
• Seal the bag tightly using a vacuum sealer. If you don’t have a vacuum sealer, you can use the water displacement method:
  • Carefully lower the bag with the tenderloin into a large pot of water, making sure the water comes up to the seal but doesn’t go over.
  • Gently press out any air bubbles as the water pushes them up.
  • Once most of the air is removed, seal the bag tightly.
• Refrigerate the sealed tenderloin until you’re ready to start the sous vide process.

3. The Water Bath Awaits

• Fill a large container or pot with enough water to fully submerge the tenderloin bag.
• Attach your sous vide cooker to the side of the container, making sure the device is securely in place.
• Set the sous vide temperature to 133 degrees F (56 degrees C). This temperature will result in a tenderloin that’s cooked to a beautiful medium-rare. You can adjust the temperature slightly based on your desired level of doneness.
• Once the water bath reaches the set temperature, gently submerge the tenderloin bag. Make sure the bag is fully submerged and not touching the bottom or sides of the container.
• Cook the tenderloin for 2 1/2 to 3 hours, depending on the thickness of your roast. A good rule of thumb is to allow about 1 hour per inch of thickness.

4. While the Tenderloin Cooks: Prepare the Gravy

• In a metal bowl, pour the cold water and sprinkle the gelatin powder on top. Let it sit undisturbed for about 30 minutes, allowing the gelatin to bloom.
• Place the bowl over a pot of simmering water, creating a double boiler. Stir the gelatin mixture gently until it dissolves into a clear liquid. Avoid letting the mixture boil.

5. The Searing Finale

• About 30 minutes before the tenderloin is finished cooking, prepare your searing station. A cast iron pan works wonders for achieving a gorgeous crust.
• Remove the tenderloin from the sous vide water bath and carefully pat it dry with paper towels.
• Pour the juices from the sous vide bag into a saucepan. This is liquid gold—the base for your flavorful gravy!

6. Creating Gravy Magic

• To the saucepan with the tenderloin juices, add 1 to 2 tablespoons of butter and a splash of red wine. The wine adds depth and complexity to the gravy.
• Now, for the secret weapon: whisk in the bloomed gelatin mixture. Start with a small amount, adding more as needed to achieve your desired gravy consistency.
• Season the gravy with salt, pepper, and any additional herbs you like. I love adding a pinch of thyme or rosemary for an extra layer of flavor.

7. Searing for Flavor and Texture

• Heat your cast iron pan over medium-high heat until it’s smoking hot.
• Brush the tenderloin with olive oil to encourage browning.
• Carefully place the tenderloin in the hot pan. Sear for 1 to 2 minutes per side, or until a beautiful golden-brown crust forms. Don’t overcrowd the pan, as this will lower the temperature and prevent proper searing.
• If needed, add a bit more butter to the pan for extra richness and flavor.

8. Rest, Slice, and Savor!

• Remove the seared tenderloin from the pan and tent it loosely with foil. Allow it to rest for 5 to 10 minutes. This crucial step allows the juices to redistribute, ensuring a supremely juicy and flavorful roast.
• While the tenderloin rests, strain the gravy through a fine-mesh sieve to remove any lumps or herbs.
• Carve the tenderloin into beautiful slices and serve it with a generous drizzle of your homemade gravy.

Serving Suggestions for Your Sous Vide Masterpiece

This elegant tenderloin is incredibly versatile and pairs beautifully with a variety of sides. Here are a few ideas to inspire your culinary creativity:

• Classic Comfort: Roasted garlic mashed potatoes, creamy polenta, or buttery Yorkshire puddings.
• Seasonal Delights: Roasted asparagus spears, balsamic-glazed Brussels sprouts, or a vibrant salad with seasonal greens.
• Gourmet Flair: Creamy mushroom risotto, truffle-infused mashed potatoes, or a decadent potato gratin.

FAQs: Your Sous Vide Tenderloin Questions, Answered

1. Can I cook the tenderloin straight from frozen?

While it’s best to thaw the tenderloin completely before sous vide cooking, you can cook it from frozen in a pinch. Just add an extra hour or two to the cooking time, and make sure the internal temperature reaches 130 degrees F (54 degrees C) for medium-rare.

2. What if I don’t have a vacuum sealer?

No problem! You can use the water displacement method described in step 2. Just be sure to remove as much air as possible from the bag before sealing it.

3. Can I use a different cut of beef?

While this recipe is specifically designed for beef tenderloin, you can adapt it for other cuts like sirloin tip or strip steak. Just adjust the cooking time and temperature accordingly.

4. How do I reheat leftover tenderloin without overcooking it?

The best way to reheat tenderloin is to slice it thinly and warm it gently in a low oven (around 250 degrees F) or in a pan with a little butter over low heat. Avoid microwaving, as it can dry out the meat.

Embracing the Art of Sous Vide Cooking

Congratulations! You’ve just mastered the art of sous vide tenderloin, creating a restaurant-quality dish that’s sure to impress your family and friends.

Remember, the beauty of sous vide cooking lies in its precision and forgiveness. Don’t be afraid to experiment with different seasonings, herbs, or even a touch of spice to create your own signature flavors.

Here are some helpful resources to further your sous vide journey:

• Serious Eats: The Food Lab’s Complete Guide to Sous Vide Steak
• Anova Culinary: Sous Vide Time and Temperature Guide
• ChefSteps: Sous Vide Cooking Guides and Recipes

And most importantly, have fun and enjoy the process! Happy cooking!