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Sous Vide Beef Tenderloin

Prep Time5 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 389kcal


Beef Tenderloin

  • 2 tablespoon olive oil
  • 2 pound beef tenderloin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 sprigs parsley
  • 1 clove garlic minced

Mushroom sauce

  • 2 tablespoon olive oil
  • 8 ounces mushrooms
  • 2 tablespoon flour optional
  • 1/2 cup beef broth


  • Set the Sous Vide cooker with a water bath at 137 degrees.
  • Heat the olive oil in a cast iron skillet on medium-high.
  • Sprinkle the beef tenderloin with salt and pepper.
  • Sear the tenderloin in the skillet, turning until it is nicely brown on all sides.
  • Put the parsley and garlic in a ziploc or sous vide bag and add the tenderloin. Seal the bag.
  • Add the bag to the water that is heated by the sous vide cooker and let it cook for 2-3 hours.
  • Once the tenderloin has cooked about 2 hours heat the remaining olive oil in the skillet. 
  • Add the mushrooms and cook for 5-10 minutes, until browned. Remove the vegetables to a small bowl.
  • Remove the tenderloin from the bag, but reserve any juices that are in the bag. Sear the tenderloin in the skillet for 2 minutes, rotating to brown on all side.
  • Remove the tenderloin to a plate to rest.
  • Return the mushrooms to the skillet and stir in the flour. Pour in the juices left in the sous vide bag and add the beef broth.
  • Cook, stirring, for 3-5 minutes until the sauce thickens.
  • Slice the beef tenderloin and serve with the mushroom gravy.


Nutrition facts are estimates.


Calories: 389kcal | Carbohydrates: 3g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 404mg | Potassium: 450mg | Vitamin A: 0.8% | Vitamin C: 2.1% | Calcium: 0.8% | Iron: 16.4%