Sous Vide Beef Tenderloin is the perfect Christmas dinner. Just put it in a water bath and set the immersion circulator for a delicious hands off beef roast!
Prep Time5 minutesmins
Cook Time2 hourshrs10 minutesmins
Total Time2 hourshrs15 minutesmins
Servings: 8
Ingredients
Beef Tenderloin
2tablespoonolive oil
2poundbeef tenderloin
1teaspoonsalt
1/2teaspoonpepper
4fresh herbsparsley, thyme or rosemary
1clovegarlicminced
Mushroom sauce
2tablespoonolive oil
8ouncesmushrooms
2tablespoonflouroptional
1/2cupbeef broth
Instructions
Put the Sous Vide cooker in a water bath and set it to 137 °F degrees or your preferred temperature (see notes).
Heat the olive oil in a cast iron skillet on medium-high heat.
2 tablespoon olive oil
Sprinkle the beef tenderloin with salt and pepper.
2 pound beef tenderloin, 1/2 teaspoon pepper, 1 teaspoon salt
Sear the tenderloin in the skillet, turning until it is nicely brown on all sides.
Put the fresh herbs and garlic in a ziploc or sous vide bag and add the tenderloin. Vacuum seal the beef or use the water displacement method to remove the air.
4 fresh herbs, 1 clove garlic
Add the bag to the heated water bath and let it cook for 2-3 hours.
Once the tenderloin has cooked about 2 hours heat the remaining olive oil in the skillet.
2 tablespoon olive oil
Add the mushrooms and cook for 5-10 minutes, until browned. Remove the vegetables to a small bowl.
8 ounces mushrooms
Remove the tenderloin from the bag, but save the juices that are in the bag. Pat the meat dry and remove the fresh herbs. 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.
2 tablespoon flour, 1/2 cup beef broth
Cook, stirring, for 3-5 minutes until the sauce thickens.
Slice the beef tenderloin and serve with the mushroom gravy.
Notes
Cooking Temperature:
Rare: 125 °F
Medium rare: 135 °F
Medium: 145 °F
Medium well: 155 °F
I don't recommend using a temperature below 130 °F because of food safety concerns.Use a vacuum sealer or the water displacement method to seal the beef.You can skip the first sear and only sear a single time if you prefer.