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Our Sous Vide Beef Tenderloin Recipe is a beautiful holiday dinner using the most delicious garlic herb butter sauce! Cooking sous vide is the best way to serve up a perfectly cooked cut of beef every time, and will only take you 5 minutes of prep.
I know you're going to love this easy beef tenderloin recipe. It's so juicy, tender, and full of flavor. Plus, it will save room in your oven just like our Beef Tenderloin on the grill recipe! These two recipes are true favorites for the holidays!
Best Beef Tenderloin Recipe
- It's so tender: We love beef tenderloin recipes, but this one goes above and beyond. It is so tender and easy to cook perfectly every time using a sous vide machine.
- It's easy to make: Sous vide cooking means less hands-on work, less clean up, and less fussing over cooking your beef perfectly. Put it in a bag, seal it up tight, then set it in the sous vide cooker until it's cooked through and ready to sear. Easy!
This is a perfect beef tenderloin recipe with so much flavor. Garlic herb butter complements the natural flavors of juicy tenderloin perfectly. Your mouth will be watering before you even take a bite!
What is sous vide cooking?
Sous vide is a cooking technique where you first vacuum seal food in a bag, then cook it in a water bath using a sous vide machine. You may also see it referred to as a sous vide cooker, precision cooker, or immersion cooker.
Water bath cooking is the best way to ensure your perfect desired degree of doneness every time, with little to no effort.
The best restaurants are all using sous vide to cook their beef and more—and you can, too!
Equipment
For cooking tenderloin sous vide, you will need the following equipment:
- Sous vide machine (aka. immersion cooker, precision cooker, sous vide cooker)
- Large pot filled with water
- Large zip-lock bag, big enough to fit your tenderloin
- Bowl to mix seasoning
- Large pan for searing the beef
Ingredients
- Beef tenderloin
- Rosemary
- Thyme
- Garlic Powder
- Sea Salt
- Pepper
- Butter
- Minced garlic
- Fresh rosemary (optional)
We use a mix of rosemary, thyme, garlic powder, sea salt, and black pepper as our beef tenderloin seasoning.
Definitely choose sea salt over regular table salt if possible! You will notice the difference in flavor and the beautiful crust it gives the tenderloin when seared.
To finish the sous vide beef tenderloin off, we sear it in a garlic herb butter. This is one of the best sauces for beef tenderloin, and searing with it is a great way to make the beef even more juicy and tender.
Instructions
- Combine rosemary, thyme, garlic powder, sea salt, and black pepper in a small bowl. Mix together, then generously coat your beef tenderloin with the seasoning. Pat it down so it's packed against the beef.
- Optionally, top your beef tenderloin with about 3 to 4 sprigs of fresh rosemary. Then, seal it tightly in a plastic zip-lock bag, pushing air out of the bag as you do.
- Attach the sous vide cooker to a large pot filled with water. Set the temperature to 140°F and place the bag of beef tenderloin in the pot. Clip it to the side of the pot so the beef is submerged, but the bag is secure. You don't want any water getting into the bag.
- Cook for 2 hours. The internal temperature should read about 135°F for medium rare. When done, remove from the bag and set aside on a plate. Heat butter in a pan over medium-high heat. Add minced garlic and cook for 2-3 minutes. Sprinkle in a few extra pinches of seasoning.
- Add sous vide beef tenderloin to the pan and sear on all sides. While the beef sears, add the roast beef drippings from the sous vide bag to the pan.
Spoon garlic herb butter over the top while the meat sears. This is the secret to cooking a perfect tenderloin!
For full ingredient measurements and tips, keep scrolling to the recipe card below!
Beef Tenderloin Temperature
Follow our Beef Temperature Chart to find the perfect temperature for your beef. Use a meat thermometer when grilling so you know exactly when to pull it off of the heat.
Filet Mignon Roast Recipe Tips
- Seal the bag tightly, pushing out any excess air, so no water enters it while cooking and the meat is sealed firmly inside. This is very important!
- Don't forget to clip your bag to the side of the pot. The bag will stay in place this way and your tenderloin will be perfectly submerged.
Holiday Roast Recipes
- Easy Boneless Prime Rib Recipe
- Best Dutch Oven Pot Roast Recipe
- Reverse Sear Instant Pot Prime Rib Roast
- Slow Cooker Beef Ribs Recipe
Try our Whole Beef Tenderloin Recipe with Garlic and Thyme! It's amazing!
Our Favorite Sous Vide Recipes
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📋 Recipe
Sous Vide Beef Tenderloin with Garlic Herb Butter
Equipment
Ingredients
- 3 lb. beef tenderloin
- 1 Tbsp. fresh rosemary or 1 teaspoon dried rosemary
- 1 Tbsp. fresh thyme or 1 teaspoon dried thyme
- 2 Tbsp. garlic powder
- 2 tsp. sea salt
- 2 tsp. pepper
- ½ stick butter
- 1 Tbsp. garlic minced
- 3 sprigs Fresh rosemary optional
Instructions
- Combine rosemary, thyme, garlic powder, sea salt, and black pepper in a small bowl. Mix together, then generously coat your beef tenderloin with the seasoning. Pat it down so it’s packed against the beef.
- Optionally, top your beef tenderloin with about 3 to 4 sprigs of fresh rosemary. Then, seal it tightly in a plastic zip-lock bag, pushing air out of the bag as you do.
- Attach the sous vide cooker to a large pot filled with water. Set the temperature to 140°F and place the bag of beef tenderloin in the pot. Clip it to the side of the pot so the beef is submerged, but the bag is secure. You don’t want any water getting into the bag.
- Cook for 2 hours. The internal temperature should read about 135°F for medium rare. When done, remove from the bag and set aside on a plate. Heat butter in a pan over medium-high heat. Add minced garlic and cook for 2-3 minutes. Sprinkle in a few extra pinches of seasoning.
- Add sous vide beef tenderloin to the pan and sear on all sides. While the beef sears, add the roast beef drippings from the sous vide bag to the pan.
Video
Notes
- Spoon garlic herb butter over the top while the meat sears. This is the secret to cooking a perfect tenderloin!
- Seal the bag tightly, pushing out any excess air, so no water enters it while cooking and the meat is sealed firmly inside. This is very important!
- Don’t forget to clip your bag to the side of the pot. The bag will stay in place this way and your tenderloin will be perfectly submerged.
Trevor Essig says
Looks delicious. If Im using a 6 lb tenderloin is 2 hours still the recommended time? Also with the rub do you use fresh herbs or dried? Thanks!
Em Beitel says
Hi Trevor! You can use fresh or dried herbs, though our recipe uses fresh thyme. If you want to use dried thyme, use 1 teaspoon of dried. For a 6 lb. tenderloin, I would add another half hour of cook time. Thank you!
Sam says
Just made this and it came out perfectly. I used dried herbs, and probably over did it a little on the rosemary, but that's my fault. Everything else was perfect!
Em Beitel says
That's awesome, Sam! We're so glad you liked it!