This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My 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.
Jump to:
Beef Tenderloin Sous Vide
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 my Beef Tenderloin on the grill recipe! These two recipes are true favorites for the holidays!
- It's so tender: I love beef tenderloin recipes, but this one goes above and beyond. It is so tender and easy to cook perfectly using a sous vide machine every time.
- It's easy to make: Sous vide cooking means less hands-on work, less clean-up, and less fussing over cooking your beef perfectly. Please 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!
I tried making my first beef tenderloin sous vide and followed this recipe. It was absolutely perfect! Thank you!
Jill via email
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 desired degree of doneness every time, with little to no effort. The best restaurants use sous vide to cook beef and more—and you can, too!
Sous Vide Tenderloin Ingredients
- Beef tenderloin
- Rosemary
- Thyme
- Garlic Powder
- Sea Salt
- Pepper
- Butter
- Minced garlic
- Fresh rosemary (optional)
To finish the sous vide beef tenderloin, we sear it in 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 juicier and tender.
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.
Tenderloin Sous Vide Recipe
- Combine rosemary, thyme, garlic powder, sea salt, and black pepper in a small bowl. Mix, 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!
Sous Vide Tenderloin Steak 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.
Check the beef's internal temp using a meat thermometer for best results.
| Beef Doneness | Internal Temperature |
|---|---|
| Rare beef temp | 125°F - bright red in the middle |
| Medium-rare roast | 135°F - warm red in the middle with slight pink around the edges |
| Medium roast | 145°F - warm pink throughout |
| Medium-well roast | 150°F - slightly pink at the center |
| Well-done roast | 160°F -fall-apart shredded beef |
Sous Vide Beef Filet 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 ideally submerged.
- 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.
Beef Tenderloin Recipes
Holiday Roast Recipes
- Boneless Prime Rib Recipe
- Reverse Sear Instant Pot Prime Rib Roast
- Slow Cooked Prime Rib
- Smoked Prime Rib
Best Sous Vide Recipes
Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!📋 Recipe
Sous Vide Beef Tenderloin
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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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.
Nutrition
» About Me
- Grilled Beef Tenderloin - March 14, 2024
- Meatball Seasoning - March 5, 2024
- Burger with Egg - March 5, 2024
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!
Craig H says
I had a whole choice tenderloin that I cut up for various meals. One small piece was the tail at 1 1/2 lbs that had a few inches from the center and tapered out to a thin end. I used 1/2 the dry seasoning then folded the tail back and tied it to make an "even in thickness" small roast. I cooked it 2 1/4 hours at 135*F, then seared in garlic butter, and rested for 10 minutes before slicing. It was fork tender and came out perfect medium pink.
Em Beitel says
Glad to hear it, Craig! It sounds like it turned out beautifully! Thank you very much for your comment!
Jessica Anderson says
This was without a doubt the best tenderloin I've ever had. It was so tender you could cut it with a butter knife. The flavor was amazing. Highly recommend!
Isabel Laessig says
Jessica, thank you so much for your comment. This makes me so happy to hear.
Kathy Orr says
I LOVE this recipe. I use it to cook beef petite tenders, which are a different cut from the tenderloin. I buy Freirich Petite Filet of Beef. I've tried Publix own brand, but they weren't as tender. I follow your recipe as written except that I cook them at 130 degrees for 2.5 hours. It's always a huge hit. Thanks for the recipe!
Isabel Laessig says
So glad you enjoyed it, Kathy! Thank you so much!