How long does it take to sous vide beef tenderloin?

For a center-cut beef tenderloin , the ideal sous vide cooking time is 2 to 4 hours at 130–134°F . This range gives you the flexibility to hit perfect doneness without the risk of overcooking. For best results, aim for about 2.5 to 3 hours if your tenderloin is 2–3 inches thick.

What is the best temperature for beef tenderloin?

The sweet spot is 133°F for medium-rare. This delivers a rosy-pink center with buttery texture and optimal juiciness. You can adjust within 130–134°F depending on preference, but medium-rare remains the gold standard for tenderloin.

Is it worth it to sous vide filet mignon?

Absolutely. Filet mignon, like beef tenderloin, is a premium, lean cut that benefits immensely from the precise temperature control of sous vide. It ensures even cooking from edge to center and maximizes tenderness, making every bite restaurant-quality.

Can you overcook beef in sous vide?

Technically, you can’t overcook it by temperature since sous vide cooks at your target temp. However, cooking too long —especially beyond 4 hours for tenderloin —can break down muscle fibers and result in a mushy texture. Stick to the recommended time window for best results.

Why is my steak tough after sous vide?

Toughness usually stems from: Cooking too long (over 4 hours) Using too high a temperature Not drying the meat before searing Skipping the resting period Review your cook time and temp and ensure proper prep and finishing steps.

Is 130°F hot enough for beef?

Yes. In sous vide cooking, 130°F is both safe and effective . Held for 2+ hours, it pasteurizes the meat while delivering a medium-rare doneness with perfect tenderness.

How long to rest steak after sous vide?

After searing, let the steak rest for 3 to 5 minutes . While resting isn’t as critical as in traditional methods, this brief pause helps the juices settle and makes for easier slicing.

Do you season beef before sous vide?

Yes—seasoning before sous vide allows the salt and spices to infuse the meat as it cooks. Stick with simple seasonings like kosher salt and pepper, and avoid overly watery marinades inside the bag.

How long to sous vide 1kg of beef?

Time is based on thickness, not weight , so a 1kg beef tenderloin typically cooks in 2 to 4 hours at 130–134°F , just like a 2.5 lb one. Ensure it’s tied and evenly shaped for consistent results.

Sous Vide Beef Tenderloin – The Best Juicy & Tender Recipe

Sous Vide Beef Tenderloin Made Easy: Foolproof, Juicy & Delicious

Print Recipe

Tender, juicy sous vide beef tenderloin cooked to perfection, then seared in ghee for a rich, flavorful crust—easy, elegant, and restaurant-quality at home.

Author: Chef Rina
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Dinner
Cuisine: American

Ingredients

Scale

2.5 lb center cut beef tenderloin, tied with twine
kosher salt
freshly cracked black pepper
1 tbsp ghee

Instructions

Season beef with kosher salt and pepper.
Vacuum seal and submerge in 133°F sous vide bath for 2–4 hrs.
Remove, dry thoroughly, cut twine.
Sear in hot cast iron with ghee 30–60 secs per side.
Rest 3–5 mins, slice into ¾ inch medallions, serve.

Notes

You can use a salt blend (like garlic salt or rosemary salt) instead of just kosher salt and pepper to customize flavor.
Ghee is used for its high smoke point and nutty aroma, but unsalted butter is an excellent substitute.
Avoid cooking longer than 4 hours, as this can cause a mushy or overly soft texture, especially with lean cuts like tenderloin.
Always pat the meat dry thoroughly before searing—this ensures a rich, caramelized crust instead of steaming the surface.
Let the steak rest for 3 to 5 minutes after searing to lock in juices and improve texture before slicing.
For an extra indulgent finish, top each medallion with compound butter (like blue cheese or herb garlic).

Nutrition

Serving Size: 6 servings
Calories: 540kcal
Sodium: 93mg
Fat: 44g
Saturated Fat: 18g
Protein: 34g
Cholesterol: 139mg

Keywords: Cut beef tenderloin, tawny port wine, butter, garlic, rosemary, rosemary sea salt, beef broth, mushrooms, olive oil

Find it online: https://www.joyliciousrecipes.com/sous-vide-beef-tenderloin/