Beef tenderloin is prized for its buttery texture, but its uniform shape and leanness make it easy to overcook in the oven. Sous vide brings the whole roast (or individual filets) to a precise internal temperature, giving you consistent slices from end to end. After the bath, dry well and finish with an aggressive sear or brief hot roast to develop a crust without pushing the center past your target. This guide helps you choose the rare-to-medium window and timing that fits your thickness and serving plan.