Beef Tenderloin Sous Vide

August 14, 2023

Beef tenderloin sous vide is an outstanding way to achieve a perfectly tender and evenly cooked piece of meat. Paired with some delicious tiger prawns, this is the ultra Carnivore surf and turf dinner!

beef tenderloin sous vide double plate

Sous vide cooking is known for producing tender and flavorful results, especially with meats. We love using our sous vide for steaks as it is a fool-proof way of letting the steaks reach a perfect medium rare interior.

WHY YOU’LL LOVE THIS BEEF TENDERLOIN SOUS VIDE


✅ Sous vide cooking method gives flexibility with the timing

✅ Fool-proof way of cooking tenderloin without having to worry about the doneness, as it can be controlled with the sous vide!

✅ An indulgent surf and turf dinner for the Carnivore diet!

beef tenderloin sous vide with prawns

WHAT IS SOUS VIDE?



Sous vide is a cooking technique that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a precise and controlled temperature for an extended period. The low and steady heat helps to cook the food evenly throughout without overcooking the exterior.

Sous vide allows you to cook food to the desired level of doneness while retaining moisture and tenderness. It also gives you more flexibility in timing, as the food can be held at the desired temperature for extended periods without overcooking.

INGREDIENTS & SUBSTITUTIONS


⭐️ BEEF TENDERLOIN: Beef tenderloin is a premium and highly prized cut of beef that comes from the loin area of the cow. The cut is exceptionally tender; you can substitute for any other cut of steak.

⭐️ SALT: Season to taste.

⭐️ TIGER PRAWNS: Optional side to go with the steak.

HOW TO MAKE BEEF TENDERLOIN SOUS VIDE


STEP 1: Clean and season tenderloin.


Ensuring that tenderloin is thoroughly dry allows for a maximum result.

STEP 2: Sous vide in water bath for desired time and temperature.


STEP 3: Pat dry thoroughly.


STEP 4: Sear on cast iron skillet.


STEP 5: Sear tiger prawns with butter.


STEP 6: Carve and serve


TIPS & TRICKS FOR SUCCESS


TIP #1: Let the beef tenderloin rest for an adequate amount of time.

TIP #2: When selecting a beef tenderloin, look for one that has a bright red color and is well-marbled with thin streaks of fat throughout. The fat should be creamy white and not yellowish. It’s also essential to choose a tenderloin that is firm to the touch. Because tenderloin is an expensive cut of meat, find a high quality butcher or a reputable source.

TIP #3: Ensure that all the air has been drawn out of the ziploc or a sous vide bag.

COOKING TIME & TEMPERATURE FOR BEEF TENDERLOIN


FinishTemperature
Rare125°F to 130°F (52°C to 54°C)
Medium-rare130°F to 135°F (54°C to 57°C)
Medium135°F to 140°F (57°C to 60°C)
Medium-well140°F to 150°F (60°C to 66°C)
Well-done150°F and above (66°C and above)

DIET MODIFICATIONS


🥑 KETO

This diet is keto friendly and does not require any modifications. Feel free to pair with any low carb vegetables or sides.

🥑 🥩 KETOVORE

This diet is ketovore friendly and does not require any modifications. Feel free to serve with any low carb aromatics such as sautéed onions and mushrooms, or roasted garlic.

🥩 CARNIVORE

This diet is Carnivore friendly and the perfect surf and turf dinner!

FAQ FOR BEEF TENDERLOIN SOUS VIDE


👉 HOW SHOULD I SLICE BEEF TENDERLOIN?

When slicing beef tenderloin, use a sharp knife and cut against the grain into thick medallions or steaks. Cutting against the grain helps to shorten the muscle fibers, resulting in a more tender and enjoyable eating experience.

👉 WHAT ARE OTHER COOKING METHODS?

Beef tenderloin can be cooked using various methods, including grilling, roasting, pan-searing, or sous vide. Each method offers different flavor profiles and textures, so choose the one that suits your preference and cooking equipment.

Beef Tenderloin Sous Vide

Beef tenderloin sous vide is an outstanding way to achieve a perfectly tender and evenly cooked piece of meat.

Ingredients
  

  • 1 teaspoon salt
  • 16 oz beef tenderloin
  • 1/2 pound tiger prawns, deveined

Instructions
 

  • Clean and pat beef tenderloin dry.
  • Season tenderloin thoroughly with salt. Place meat into a ziplock, or a vacuum sealed bag. Ensure that all air is removed from the bag.
  • Place into a pot of water and turn on the sous vide to your desired temperature. Ensure that meat is fully submerged.
  • Allow meat to sous vide for a minimum of 1.5 hours, up to a maximum of 4 hours.
  • Take meat out of bag and pat thoroughly dry.
  • On a cast iron skillet, add tallow or any high smoke point oil. Sear meat for 1 minute on each side on high.
  • Let beef rest for 5 minutes before serving.

Tiger Prawns (optional)

  • On medium heat, add 1 tablespoon of butter to a small skillet. Add prawns and season with salt. Cook for 1 minute per side, or until all sides of the prawns are pink in color.

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Hi! Nice to meet you! We're Alice and Kevin. Together, we’ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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