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Overview
Tenderloin cooks best as individual steaks rather than one whole roast. Choose 131°F for a soft, rosy center or 136°F for a warmer, firmer bite, then add a quick sear and your favorite sauce.
Time and temperature
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| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 131°FMedium-Rare
- Choose this for a filet-style portion whose fine grain stays tender and juicy, with a warm rosy center and just enough resistance to slice cleanly.
Best for
- Untied individual tenderloin pieces
- Individual filet-style portions served immediately
Notes
- Measure each final piece after trimming and shaping; weight does not select the time.
- Above 1 1/8 inches, measure the full piece and fit it within the listed size limit.
Tips
- Keep every piece untied and unfolded so its measured thickness remains the cooking geometry.
- Pat the cooked surface dry before optional browning.
- Use clean equipment and serve right away after finishing.
- 136°FMedium
- Choose this when the tenderloin needs a warmer pink center and a firmer bite for clean slices, peppercorn sauce, or compound butter.
Best for
- Untied individual tenderloin pieces
- Individual portions served immediately
Notes
- Use the 136°F floor for every the listed row.
- Above 1 1/8 inches, the full piece must fit the matching row.
Tips
- Verify the actual water bath temperature rather than relying only on its display.
- Brown briefly with clean equipment to limit additional cooking.
Get it ready
- Trim and shape each steak without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each steak in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the tenderloin out of the bag and pat every side very dry.
- Sear it quickly in a smoking-hot pan with a thin film of oil.
- Add peppercorn sauce, herb butter, or another favorite finish, then serve.
Useful tips
- Weight does not determine the cook time. Measure thickness after final cutting and shaping, and measure width and length whenever thickness is above 1 1/8 inches.
- Use the listed inch limits. Inch equivalents are convenience displays rounded down so they never expand a row.
- Keep composition-altering sauces outside the bag, finish right away, and serve right away.
Questions
QMedium-Rare: How do I choose the medium-rare time?
QMedium-Rare: Can I cook a whole or tied tenderloin with these times?
QMedium: How long does medium tenderloin take?
QMedium: Can tied or rolled tenderloin use a listed row?
Cook safely
These times are for thawed beef that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes.
A quick sear adds crust, but it does not replace the cooking time.