Overview
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.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rare | 120°–125°F | 2 h | 6 h |
| Medium-Rare | 129°–134°F | 3–4 h | 6 h |
| Medium | 135°–144°F | 2–3 h | 6 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 120°–125°FRare
- Cool red center with silky, butter-soft texture.
- 129°–134°FMedium-Rare
- Warm pink center, maximum juiciness with refined texture.
- 135°–144°FMedium
- Pink throughout with firmer texture for those who prefer less red.
Prep & Bagging
- Trim tenderloin of excess fat and silver skin
- Fold tail under and tie with twine for even thickness
- Season generously with salt and pepper
- Vacuum seal or use zip-top bag with water displacement method
- Ensure meat is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat cast iron pan over high heat until smoking
- Add high smoke-point oil
- Sear all sides 45–60 sec until deeply browned
- Rest 5–10 min before slicing