2 hrs 30 mins
Chicagoland Chef du Jour's Note:
This was the most tender & juicy slice of tenderloin I have ever had. Sous Vide is a method of cooking foods to perfection in a temperature controlled water bath. This application is being used in restaurants all over the world. Most meats can be cooked ahead of time SV style and left to rest in the water bath or cooled & refrigerated until ready to serve. You will need a chamber type vacuum sealer system (ie. FoodSaver) and a Sous Vide Thermal Circulator. With this method, it is important to note that when using herbs, foods will absorb herbs to a greater degree. Philip uses 1/3 less herbs and spices but 100% of salt. *Please note: we cooked at 138° for medium-rare. Source: Philip Preston, president and Owner of PolyScience.
My Private Note
Units: US | Metric
- 1Bring the water bath up to a temperature. This will take some time, so plan ahead.
- 2Beef Temperature Guidelines.
- 3Rare: 120°F / 49°C.
- 4Medium Rare: 134°F / 56.5°C ( 2 hours cooking time)
- 5Medium: 140°F / 60°C.
- 6Medium Well: 150°F / 65.5°C.
- 7Well Done: 160°F / 71°C
- 8Heat a skillet over medium high heat. Add 2 T olive oil to the bottom of a skillet.
- 9Pat the tenderloin dry with a paper towel. Lightly brush the meat with olive oil. Sprinkle with salt & pepper.
- 10Once the oil is heated (starts to ripple), place the meat in the skillet to lightly brown all sides and ends. Alternately, you can do this on a grill.
- 11Roll back the edges of the bag to prevent cross contamination. Place the lightly browned tenderloin in a vacuum seal bag. Vacuum seal to remove all the air. The bag must be completely submerged to ensure uniform cooking.
- 12Place in the preheated water bath. Cook to desired doneness, see chart listed above. *For medium rare, cook at 138°F for 2 hours.
- 13If serving later the meat can remain in the preheated water bath ( up to 4 hours) until ready to serve as it will not cook it further.
- 14Before serving: Mix 2 T of melted butter with 1/3 t salt. Heat up your skillet
- 15Remove the tenderloin from the water bath. Discard any liquid from the bag.
- 16Pat dry the meat and brush with the butter mixture. Quickly sear the meat immediately before serving. Alternately, this can be done on a grill.
- 17The meat does not need to rest before slicing.
- 18Slice and serve.
Browse Our Top < 4 Hours Recipes
Nutritional Facts for Sous Vide Beef Tenderloin by Philip Preston
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 670.7
- Calories from Fat 483
- Total Fat 53.7 g
- Saturated Fat 21.2 g
- Cholesterol 208.0 mg
- Sodium 357.8 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 44.5 g
The following items or measurements are not included: