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Made the best red wall to wall tenderloin ever. Haven’t did this sauce but will on next cook.
This was possibly the best meat I’ve ever had, and definitely the best I’ve made myself! Followed the recipe to a tee and it turned out perfectly. The sauce was very garlicky, which was great for my garlic loving family. But next time I’d consider removing the garlic before reducing the sauce rather than leaving it in until just before serving like I did this time. I’d suggest keeping the garlic whole or cut into large chunks – definitely don’t mince or press.
Don’t forget that because Sous vide cooking deprives the meat of oxygen, when you initially cut the tenderloin, the meat might not have that beautiful pink-red color immediately. After a minute or two it will look as amazing as it tastes! Can’t wait to make this again.
Quick question, I don’t have red port on hand But I have plenty of red wine. Would that be a suitable substitute?
Yes, you can use red wine, but taste the sauce and adjust it before serving. Port, as you know, is sweeter than wine.
Thus turned out great I’ve made it 6 times for parties and events. My question is would it turn out ok to sear filet mignon steaks before and after sous vide as well? I’m kinda scared it’d cook it too much but it made it have a lot more flavor on the whole filet.
I’d sear the tenderloin either before of after, but not two times. A second searing would change the doneness of the filet, plus it’s extra work. If you invest the time in a good sear initially, that should get you there. Sounds like the recipe has been working just great for you so far, which makes us very happy–thanks for sharing!
If you have a culinary blowtorch, you could blast the outer edges of the filets with it right before serving to get more of a crust without changing the doneness of the outside too much. But it’s not worth it to go and buy a culinary blowtorch just for this one task.
PERFECT. I have only sous vide a handful of meats so far so I was a little nervous but this turned out excellent! Almost cooked at 145 but decided to stick with 140 and so glad I did. Will be using this recipe in the future.
Excellent. The double seat makes all the difference. Used lots of black pepper too. Perfectly done. The sauce was a very good compliment to this meal.
I’ve made this at least a dozen times! It’s the best! The butcher trims and ties my meat and then makes wonderful hamburger from the trimmings!
Wondering if anyone has prepped this Tye night before (sear, deglaze,seal) and let it sit overnight in the fridge? Trying to see if I can prep Christmas dinner a little the night before!
Hi, Amy! Yes, I think that would work just fine! Cook it for the minimum time (2 1/2 hours) and then cool and refrigerate. The next day, I’d put it back in the sous vide water for another 30 minutes or so to warm it up again, then proceed with searing and making the sauce. Enjoy!
How long should I cook a 7.5 tenderloin
Hi Kent, Looks like you’re gonna have some company over, and you’ll be treating them well :)
I’m assuming you are going to sous vide a large segment of beef tenderloin, versus several sections of a tenderloin. And is 7.5 pounds the trimmed weight? If not, trim it first, using this as a guide: https://www.seriouseats.com/2014/12/how-to-trim-a-whole-beef-tenderloin.html Just covering our bases here!
Assuming your tenderloin is trimmed and all in one piece, remember–your cook time is based on the THICKNESS of the meat, rather than the weight. But a large section of tenderloin might be hard to seal in a sous vide bag. I’d suggest breaking it down into 2 smaller sections for easier handling. I found the comments thread of this post, from our friends over at Joule, to be very helpful. Scroll waaay down to the bottom of the post, Kent, and you’ll see what I mean. https://www.chefsteps.com/activities/perfect-every-time-center-cut-tenderloin-roast
Good luck, and let us know what you wind up doing!
The tenderloin is very very tender from end to end so it should not be a problem. If you were given the “butt” end you may need to carefully trim heavy silver tissue, using the tip of a sharp knife to follow the seam being careful not to waste red meat, tie with twine.
Does it matter if I am accidentally ordered it NOT center cut? I have beef tenderloin roast from whole foods but they didn’t give me center cut. Will it still be good?
Hi, Joanna! It should still be good. No worries!
Be aware – the temperatures provided are for the big chunk of roast, not individual filet mignon cuts. For individual portions use Joule Sous Vide guide: “If you prefer your steak rare, simply set your sous vide device to 126 °F / 52 °C , 129 °F medium rare, for a medium steak, try 133 °F / 56 °C, while 140 °F / 60 °C is the choice for lovers of medium-well steak.” And I usually cook mine depending on the thickness: 0.75 inch – 45 min, 1 inch – 1 hour, 1.5 inches – 1.5 hours, 2 inches – 2 hours. These are Joule guides and when followed my steak always comes out perfect. My favorite is rare to medium rare.
I have made this several times! It is my go to for impressing guest with little effort! I have my butcher trim and tie and then they will even made hamburger out of the trimmings!
The temperature was wrong. 140 for medium rare at 2.5 hrs produced a well done tenderloin. While favor was still good, it was a very expensive cut of meat to eat well done. Not a touch of pink. Very disappointed. Will cook at 133 going forward.
Something else happened. Not possible for 140 to produce well done. Doesn’t matter the time cooked. You sure your searing process didn’t go too long?
Hi Emma. I have 6.5 lb beef tenderloin and I am wondering about the cooking temperature and time for such a large piece of meat? Also, should I triple the rest of the ingredients since my tenderloin is approximately 3 times the size listed in your ingredients?
Hi, Steve! Cooking temperature will be the same. I’d recommend cutting your tenderloin into a two or three equal-sized pieces and cooking them that way (each sealed in its own bag). This will ensure that everything cooks evenly at the cooking times recommended in the recipe and also that you are able to easily seal the tenderloin in the plastic bags. This said, there is another reader on this comment thread who said he cooked a 6 lb tenderloin and didn’t indicate that he cut it into pieces or changed the cooking time, so you’d probably be ok leaving it whole, too! (the reader is Shelton — see his comment below!) And yes, go ahead and triple the amount of everything else so that you have enough liquid surrounding the beef as it cooks. Enjoy! Let us know how it turns out!
This recipe was amazing!! Made this for a dinner party and everyone loved it. And the sauce was so good you could drink it! Definitely keeping this one and highly suggest trying it out! Thank you for sharing!
I’ve done this a few times already but with 1-2 lb tenderloins. Just did a 6 pound tenderloin yesterday for Christmas Dinner and basically tripled the port wine steps… everyone RAVED!
Does the cooking fine change for a 4lb tenderloin? Can’t wait to try.
Hi, Kyle! Should be fine! I’d cook for the full three hours, and if you go over a little bit, that would be fine too. Enjoy!
Hi – I will have a 6 pound bison tenderloin, should I cut it into smaller pieces before the sous vide? And is the cooking time the same? Also, due to the lower fat content, is the 140 degree setting still accurate for a medium rare roast? Thank you so much.
Hi, Susan! Wow, bison tenderloin! Sounds fantastic! Yes, I’d cut it into smaller portions — three 2-pound portions sounds good, though I think that two 3-pound portions would also be fine. This is mostly to allow you to seal the meat properly in the bags and also to fit them into your stock pot (or whatever container you’re using), and it also ensures that everything cooks evenly.
I checked the Joule app and they do actually have a few cooking temperatures and times listed for bison! It looks like they recommend a slightly lower temperature in general for medium-rare bison — 131F for bison chuck roast and flank, and 133F for sirloin steak. I think I’d probably do 133F, or up to 136F for slightly more toward medium (they list medium at 140F). For cooking time, they recommend 24 hours for chuck roast, 8 hours for flank, and 2 hours for sirloin. For a big tenderloin roast, I’m thinking 8 or 10 hours. (Beef Tenderloin can go up to 7 hours, according to one of their other guides — I think that information is new since I first wrote this article. This makes me feel more positively about a longer cooking time for your leaner bison tenderloin.)
I hope this helps! Please let me know how it turns out!
Do you think I could do 2.5 lb beef?
Hi, Mercedes! Yes, I think 2.5 lbs would work just fine without any changes to the recipe. Enjoy!