Sous Vide Tenderloin Recipe

A tenderloin is a cut of meat that has a thick, long strip of the loin muscle. It’s very lean, with a high percentage of protein when compared to other cuts of beef. As such it’s not what most people would consider “juicy” or “tender,” but a quick sear in sous vide can get them there in just 30 minutes!

This easy-to-make sous vide tenderloin recipe will make a juicy, tender, and delicious piece of beef tenderloin for you, your family, and friends to enjoy.

• Related article: Steak Cuts for Sous Vide Cooking

Sous Vide Tenderloin Recipe

Tenderloin is a very lean cut, but since it’s very lean, it lacks in flavor.

To boost the flavor, we will create a dry marinade before cooking it. It will take away any kind of smells and give the meat new flavor.

After this process, we will cook the meat, and resulting in a tasty and flavorful beef tenderloin.

A pro tip is to buy the greasiest tenderloin available, since some will get removed after the marinade.

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Prep Time 2 hrs 30 mins

Cook Time 4 hrs 30 mins

Total Time 7 hrs

Course Main Course

Cuisine American

Servings 2 people

Equipment

• Sous Vide Cooker
• Sous Vide Container
• Vacuum Sealer
• Vacuum Seal Bags
• BBQ Grill or Skillet

Ingredients

  

• 14 Ounces Beef Tenderloin (400 g)
• 1 tbsp Juniper Berries
• 1 Anise Star
• 2 tsp Sichuan Pepper
• 7 Ounces Salt (200 g)
• 4.4 Ounces Brown Sugar (125 g)
• Spices (i.e., Dried Rosemary, Dried Sage)

Instructions

 

• Wash the tenderloin.

  Don't cut or discard any fat or other parts yet.
• Dry the tenderloin and place it in a bowl.
• Mix the salt and the sugar together, and cover the tenderloin with it.
• Let it sit for 2 hours in the fridge.

  Note that it’s possible to make it rest and marinade for a maximum of 12 hours. After this time, the meat will be too dry and too salty to be consumed.
• When it's about the time for you to take the tenderloin out of the fridge, preheat the sous vide cooker to 59°C / 138°F.
• Take the beef out of the fridge.

  Wash it again, and this time remove all traces of fat and loose parts
• Place the beef into the vacuum seal bag.
• Add the Sichuan pepper, anise star and juniper berries in the sous vide bag.
• Cook in the sous vide container for 4hours.
• Once the meat is cooked, remove it from the vacuum bag.

  Dry it and then rub it with the spices.
• Roast on the BBQ grill to get a nicely browned surface.
• Serve with sauce of your choice and sous vide vegetables. Enjoy!

Notes

This cut is recommended for any athlete that has a diet packed with proteins, thanks to its low content of fat.

Keyword Beef, Tenderloin

For more delicious sous vide recipes, check these out:

• Sous Vide Short Ribs Recipe
• Sous Vide Rib Eye Recipe