Sous Vide Tenderloin Filet
We get a ton of questions about sous vide cooking, and this recipe will teach you how to make some of the most amazing tenderloin filets you will ever have! Sous vide cooking is a method of cooking where food is sealed in a plastic bag and then cooked in a low temperature water bath for an extended period of time. This process gently and evenly heats the meat through until it reaches the temperature of the water. Generally, the meat is then finished by searing in a very hot skillet to give color and flavor on the outside of the meat.
Tenderloin filets are an ideal candidate for sous vide cooking because their shape often makes them hard to cook evenly, and they must not be overcooked. Sous vide cooking evenly cooks them and guarantees you do not overcook the steak. We love to cook these steaks in the pouch with a few extra seasonings for super flavor in the finished product. Plus, the liquid left in the pouch will make a base for a quick, easy, and really delicious pan sauce, so make sure you save it when you’re done cooking!
You can watch our video on this recipe to see Nick show you step by step instructions on how to make these filets. If you don’t have a sous vide cooker, this is a wonderful way of making amazing food. If you love perfectly cooked steaks and chops, we cannot recommend this method enough. It takes a bit of time and planning, but it makes amazing food. If you are looking to purchase a sous vide cooker, we recommend using the Anova Culinary cooker. You can purchase it in numerous place, or you can help us earn some cash by purchasing it using this Amazon link!
Use your sous vide cooker to heat your water bath to 125ºF.
Lightly season your tenderloin filets with Ultimate Steak & Roast Rub or your favorite steak seasoning. Put them in the bottom of a large sealable bag and add 2 tsp butter, beef broth, 2 clove crushed garlic, 1 sprig thyme, and 1 sprig rosemary. Seal the bag with a vacuum sealer or if you are using a zippable bag, use the water displacement method as seen in this video.
Cook the filets for at least 1 hour but up to 4 hours until the meat is cooked through. After cooking, remove the filets from the bags and set aside. Save the cooking liquid to use to make a quick and easy pan sauce!
Add 2 tbsp. of butter to a cast iron skillet and heat to medium high heat. Once the butter is melted, add the filets, and sear for approximately 1 minute per side. Add the remaining 2 tbsp. of butter, rosemary, thyme, and garlic and let the herbs and garlic cook in the butter. After flipping the steak, being basting with the butter mixture. Remove from pan when all sides are seared – do not overcook!
Let filets rest for approximately 5 minutes before serving and enjoy!
Get more great recipes at lakegenevacountrymeats.com
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
The sparkling wine that all other sparkling wines desire to be, Champagne is made only in France from Chardonnay, Pinot Meunier and Pinot Noir. The end result is a sparkling wine of unparalled complexity and richness.
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Pairs great with:
- Champagne will pair with anything, but I particularly like it with buttered foods