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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!
Hi I am curious if you think I could do the first sear and then the seasoning and then freeze it. Just to give me extra time over the busy christmas days, I fill my chicken and then freeze with no side effects so am hoping this may be the same. Thanks
Hi, Ranae! I haven’t tried this myself, but I see no reason why it wouldn’t work. Go for it!
Was looking for something to make for Father’s Day this Sunday. I think I found a winner! I’ll sous vide up the tenderloin in my Coleman Party Stacker cooler and sear it in my giant cast iron skillet heated up on the gas grill. Never did a sous vide tenderloin before, but if my steaks and chops done this way are any indication of how this will turn out, this is going to be a ‘UGE hit!
This recipe made me look like a star chef. Guests all loved it.
Made this recipe yesterday and it was a tremendous success. The meat was tender and juicy and the double searing gives it a deep and complex flavor. The Port Wine reduction added an excellent complement.
I will make this recipe again many times in the future. Thank you for sharing.
Looks really delicious! And taking just over two hours to cook, it definitely goes to my list of “Trying soon”
Can anyone recommend something to use instead of port? My wife is sober and typically cooking with wine is not a problem but I’d imagine this process doesn’t cook the alcohol out.
Hi, Jason! What about reducing a cup of good-quality grape juice down to 1/2 cup, and then using that? I feel like that would have a similar fruity, sweet, rich flavor to port. Let us know if you give it a try!
So do you re-use the plastic bags? I think sous vide cooking sounds interesting but even more plastic? No thanks
Hi, Asami! You can definitely re-use the bags! I don’t usually re-use them for sous vide cooking because I think the seams start to get a little weak, but do reuse them for regular kitchen things like storing leftovers, washed greens, and so on. I actually re-use my plastic bags for a LONG time!
I recently started with sous vide cooking, and love every beef recipe I’ve tried. The one quibble I’ve had is that no gravy/sauce I’ve made from the juices in the bag taste quite right. The rarer the meat the more the juice ‘curdles’ and looks revolting. I’m going to try making the sauce first next time – sounds like a brilliant idea. Thanks!
You’re welcome! Definitely let me know if you try the recipe!