Sous vide beef tenderloin achieves perfect edge-to-edge doneness by cooking low and slow in a water bath, then finishing with a quick sear for crust. This method eliminates guesswork and produces restaurant-quality results every time.
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If you're using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.
Season the steak generously on all sides with salt and pepper.
Place the steak into the plastic bag along with any herbs or additions and vacuum seal. If you're using a recloseable bag, follow the water displacement method.
Lower the bag into the water bath and leave until cooked.
If using Suvie, place the bag into a Suvie pan and cover completely with water. Place in Suvie and use sous vide setting at 125-150°F for 40 minutes to 3 hours based on desired doneness.
Once the cook is done remove the bag from your Suvie or water bath.
Remove the steak from the bag and pat dry with paper towels.
Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Avoid using olive oil as it has a low smoke point.
Once the oil begins to smoke and shimmer, add the steak and cook without moving for 15 seconds.
Flip steaks and repeat on the opposite side for 15 seconds. Continue flipping steaks in 15-second intervals until both sides are well browned.
Remove from heat and rest for 5 minutes.
Store cooked beef tenderloin in an airtight container for up to 4 days; reheat gently in a 130°F water bath for 15–20 minutes, then sear briefly.
immersion circulator or sous vide machine · vacuum sealer or resealable bag · cast iron skillet or heavy-bottomed pan
Rare: 125°F (52°C), Medium-rare: 135°F (57°C), Medium: 145°F (63°C). Use a meat thermometer to verify doneness after the sear.
Typically 1.5 to 2.5 hours depending on thickness. Thicker cuts (1.5+ inches) cook evenly in 2 hours at your target temperature.
No. Sear after sous vide cooking. The water bath would prevent browning, and post-sear gives better crust and flavor development.
Yes. Cook sous vide, chill completely, then reheat in a 130°F water bath for 15–20 minutes before searing.
Use vegetable oil or another high-smoke-point oil (avocado, canola). Avoid butter or olive oil as they burn at searing temperatures.
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