Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Sous Vide Beef Sous vide pork loin with Port Wine and Garlic Sous Vide Beef Tenderloin with Port, Garlic, and Thyme!
I’ll never feel anxious cooking beef tenderloin again. Serve for Christmas dinner or a special holiday meal. Emma Christensen is the Editor in Chief of Simply Recipes, the author of three books on home brewing and a graduate from The Cambridge School for Culinary Arts. Sous Vide Beef Tenderloin with Port, Garlic, and Thyme! I have always considered beef tenderloin a “high stress” meal and given it a wide berth.
This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer. Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner. But then I started doing more sous vide cooking, and with it came a confidence in cooking things that previously intimidated me. Maybe, just maybe, it could do the same for beef tenderloin.
Spoiler alert: Of course it could. Take a look at this post to see what the fuss is about! Let’s talk about beef tenderloin for a second. Typically, this cut is sliced into the individual steaks we know and love called filet mignon. It’s a small cut, usually weighing less than 8 pounds total.
When you compare that to the size of a fully-grown steer and how much meat that steer can provide, you begin to understand why the tenderloin is such an expensive, coveted cut of meat. The fact that it’s tender actually makes it really easy to cook—but also very easy to overcook. Tenderloin can easily go from melt-in-your-mouth to tough and chewy if you take your eye off it for a second. This is where sous vide comes into play.