I have a 4.6 lb beef tenderloin I plan to sous vide and then pan sear for a tasty bark.
I will likely cut the tenderloin in half and vacuum seal each piece separately for handling purposes.
My question is how long and what temp for med. rare to rare? Thanks
by Rustygaff
8 Comments
Pretty much every response to a question like this:
[Do whatever SeriousEats says to do.](https://www.seriouseats.com/sous-vide-beef-tenderloin-with-lemon-parsley-butter)
I do those at 142 for 2-3 hours depending on thickness,comes out perfect for my tastes.
That’s begging for some wellington action.
129⁰ 1.5 – 3 hrs depends on thickness…
I do 127F for 1 hour per inch, then sear on a hot griddle about 90 seconds a side (4-ish sides on a whole filet)
I just did a whole tenderloin for an event at work. Did a pre sear and then put it in a 138degree bath for 2hrs. Came out a perfect medium. ( I agree a little over for a filet but that’s what the customer wanted) I would definitely do anywhere 129- 132 for med rare for a min of 2 hrs since it’s whole.
That is one prime looking tube steak
Did anyone notice the price??? WTF?