It’s my first time hosting family Christmas dinner as an adult. I picked up this tenderloin from Costco and having trouble finding how long to sous vide for. It’s very thick (around 5 inches across) at the larger end.
I may need to cut in half because I do not have a bag big enough for the whole thing. I’m planning on dry brining overnight and pan searing after sous vide. If I do cut it in half, I likely will cook the thicker part for longer.
Im aiming for medium rare. Serious eats recommends 129F-134F for 45 minutes to 4 hours. For the thicker end, should I target 4 hours in that range? I saw 4 hours might end up being mushy and some people recommend no longer than 2 hours.
I was trying to find someone else who has purchased this but was having trouble finding a guide. I know I’m not the first. Any advice is appreciated so that I don’t disappoint everyone ! 😭 🙏
by Knuckle___Head
18 Comments
RemindMe! 1 day
I’m new to sous vide, so take this with a grain of salt…. I wouldn’t sous vide that for the first time while hosting a holiday dinner. It really sucks to ruin a holiday meal. I screwed up Thanksgiving dinner trying something new.
I slice tenderloin into 2″ steaks and make bacon-wrapped tenderloin filets using cast iron & oven. The filets could be bagged and sous vide also, though. Then you could go 1-2 hours and not worry about mushiness.
I also don’t love to sousvide tenderloin. I have one of these as well and am going to reverse sear it. Low and slow in the oven, 225-250 degrees. Pull it out when it hits 125 or so. Sear it.
RemindMe! 1 day
[This comment changed the way I do tenderloin](https://www.reddit.com/r/sousvide/s/cgb4LYKJRq) I even commented afterwards to thank u/sunstoned1 for the sage wisdom.
Keep this comment saved for just such an occasion.
I personally love to sous vide tenderloin and did it many times. But every time in one person portions (about 150-200 grams a piece) I always go for 130F for about 2 to 2,5 hours. Season (for me, only salt) before going in the bag. After the bath it goes in an ice bath for max 5 minutes. After the ice bath, pat dry and sear in a pretty hot cast iron or carbon steel pan for like 45 to 60 seconds a side (more if your ice bath was longer). I use clarified butter and I baste. After the sear, resting is never longer than 5 minutes. Always perfect. No grey band whatsoever, and wonderful medium rare.
I make this very thing every Christmas for the family, and just picked it up from Costco earlier. Went with prime grade this time. Couldn’t be easier. Especially since you got the pre-trimmed and cleaned option.
I usually split it into 2 or 3 big chunks, bag them all up with salt and pepper and toss them at 133 for 2 hours, give or take a few min. Since I slice it thin, the amount of crust people will get in each bite is pretty minimal, so I cook it a little hotter and don’t worry about getting a perfect sear. I just toss the chunks onto a super hot grill for like 4-5 min total, moving them around a lot the whole time.
It’s always a huge hit. So much so, that there’s never any leftovers. I also make the little lamb shanks from Costco, and my sister will also bring a spiral ham or turkey too. The beef is the only thing that ever gets finished, with people usally fighting for the last few pieces.
I actually had my SIL’s boyfriend ask to come, and pay for a plane ticket, purely because he’s heard from other family members that the beef is amazing.
I did one of these from Costco for Christmas last year in the sous vide – definitely won’t do it again. I’d stick with cutting into filets and wrapping with bacon
I’m smoking mine on the kettle then sear to finish.
Just finished cooking one for our Christmas Eve Eve dinner. I sliced into 2″ filets. Seasoned with 2:2:1 SPG and vac seal and put in the fridge for the afternoon. Sous vide for 1:45 @131. Patted dry and lets sit while I worked on the peppercorn sauce and mushrooms. Then seared a minute or so each side on a very hot baking steel on the gas grill.
Fantastic. Perfect mid rare plus. Everybody loved them.
I was tempted to it whole but thought this was less risky.
Set it for 130 and let her go, really cant over do it in a day time cook.
No sous vide. Salt more than you think. Dry brine from 12 to 24 hours 225° oven until 125°. Sear in boiler or grill.
Be loved by all attendees!
Check out ATK’s updated beef wellington recipe. I trimmed/salted my tenderloin yesterday, made the dough today. Duxelle and wrapping tomorrow, baking Christmas.
I am puzzled about the option of :
1) cutting such a beautiful filet in ‘steak size’ portions. I am all for the theatrics to be brought to the table, and slice with the best of knife upon demand & preference of my guests. Where les can you experience this treat in such fashion.
2) using bacon to wrap such delicate flavor.
Bacon would most definitely mask the gentle subtle flavor of the Tenderloin IMHO.
I personally save the bacon wrap method for less precious/expensive cuts such as pork loin (just did that as my second step pre serving it).
130 for 2 hours, finish on hot grill or pan. It will be perfect
I made one last weekend. 3.5 hours should be more than enough. I did 3 at 133 and then threw it on a red hot cast iron pan on the grill to about 2 min on each side. It was perfect.
https://preview.redd.it/475ie1te9q8e1.jpeg?width=4000&format=pjpg&auto=webp&s=8d8bfccf3f9d5e7e0b9530ac059f81806f9cc36f
Did a 4lb one for Thanksgiving, 128.5 for 2.5 hours and finished on the grill then rested it on butter, garlic and thyme. Was amazing. Just salt and pepper before vacuum sealing. After reading the other comments I think it comes down to personal preference (and execution). I tried this once before but let it go for a bit longer and at 130 and wasn’t thrilled with the results, especially at the price point.
My rule of thumb is 1 hour per inch of thickness. So if it is 5 inches thick 5 hours.