Tenderloin roast is known for its tenderness and rich flavor. Cooking it using sous vide ensures you get the perfect doneness from edge to edge, with a juicy and tender result every time. In this blog post, I’ll guide you through the steps to cook a delicious tenderloin roast using sous vide, with a sear before sealing to enhance the flavor.
Ingredients
- 1.5-2 kg beef tenderloin roast
- Salt
- Freshly ground black pepper
- Garlic powder (Optional)
- Fresh herbs (rosemary, thyme, or your favorite herbs)
- Olive oil or butter (for searing)
- Optional: garlic cloves, shallots, or other aromatics
Equipment
- Sous vide precision cooker
- Large pot or container for the water bath
- Vacuum sealer and bags or resealable plastic bags with the water displacement method
- Cast iron skillet or heavy-bottomed pan
Instructions
Step 1: Prepare and Sear the Tenderloin Roast
- Season the Roast: Generously season the beef tenderloin roast with salt, pepper, and garlic powder. You can also add fresh herbs, garlic cloves, or shallots for extra flavor.
- Pre-Sear the Roast: Heat a cast iron skillet or heavy-bottomed pan over high heat and add a tablespoon of olive oil or butter. Once the oil is shimmering or the butter is melted, sear the roast on all sides until a deep, brown crust forms, about 1-2 minutes per side. This step enhances the flavor by developing a rich, caramelized crust.
- Let it Cool: Allow the seared roast to cool slightly before sealing. This prevents the meat from cooking further and helps retain its juices.
Step 2: Vacuum Seal the Roast
- Vacuum Seal the Roast: Place the cooled, seared roast in a vacuum-seal bag or a resealable plastic bag. If using a vacuum sealer, seal the bag according to the manufacturer’s instructions. If using a resealable bag, use the water displacement method to remove the air. To do this, slowly lower the bagged roast into a pot of water, letting the pressure of the water push the air out, then seal the bag just above the waterline.
Step 3: Sous Vide Cooking
- Set Up the Water Bath: Fill a large pot or container with water. Attach your sous vide precision cooker to the side and set the temperature to 56°C for medium-rare, or adjust according to your preferred doneness:
- Medium-rare: 54°C to 57°C
- Medium: 60°C to 63°C
- Medium-well: 65°C to 68°C
- Cook the Roast: Once the water bath has reached the desired temperature, place the bagged roast into the water. Make sure it is fully submerged. Cook for 2 to 4 hours.
Step 4: Finishing the Roast (Optional)
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Remove and Dry: After the cooking time is complete, remove the roast from the bag and pat it dry with paper towels. A dry surface is crucial for achieving a good final sear.
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Final Sear: Heat a cast iron skillet or heavy-bottomed pan over high heat again and add a tablespoon of olive oil or butter. Sear the roast on all sides for 1 minute per side to re-crisp the crust and enhance the flavor.
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Rest and Slice: Let the roast rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat.
Step 5: Serve
Slice the tenderloin roast against the grain and serve with your favorite sides. The beef will be perfectly cooked edge to edge, juicy, and full of flavor.
Conclusion
Cooking a tenderloin roast using sous vide with a pre-sear step ensures a flavorful, tender, and juicy result every time. This method takes the guesswork out of cooking, providing you with consistent and delicious results. Whether you’re cooking for a special occasion or simply treating yourself, sous vide is a foolproof way to elevate your tenderloin roast.
Feel free to expand upon this implementation to fit your specific requirements and improve your culinary skills!