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Sous Vide Beef Tenderloin Recipe

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.
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 4 hrs 30 mins
Total Time 7 hrs
Course Main Course
Cuisine American
Servings 2 people


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


  • 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)


  • 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!


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