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Sous Vide Beef Tenderloin Steaks with Classic Steakhouse Sauces

This award‑style recipe produces exceptionally juicy, tender beef tenderloin steaks using the sous vide method, then finishes them with a quick pan sear for a steakhouse‑quality crust. The seasonings are mild and refined, allowing the natural flavor of the beef to shine.
Prep Time 2 hours
Cook Time 20 minutes

Ingredients

  • 2 beef tenderloin steaks filet mignon, 1½–2 inches thick
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 2 sprigs fresh thyme or rosemary
  • 1 clove garlic lightly crushed
  • 1 tablespoon butter for sous vide bag
  • 1 –2 tablespoons high‑smoke‑point oil grapeseed or avocado
  • 2 tablespoons butter
  • Optional extra thyme or rosemary

Instructions

  • Sous Vide Cooking Instructions
    1. Season the steaks evenly with kosher salt and lightly with black pepper.
    2. Place each steak into a vacuum‑seal or zipper‑lock bag with butter, garlic, and herbs.
    3. Seal the bagand cook in a sous vide water bath at:
       • Medium‑Rare: 129°F (54°C) for 1½–2 hours
       • Medium: 134°F (57°C) for 1½–2 hours
  • Pan Searing Finish
    1. Removesteaks from the bags and pat completely dry with paper towels.
    2. Heat acast‑iron or heavy stainless‑steel pan over high heat until very hot.
    3. Add oil,then sear steaks for 45–60 seconds per side until a deep brown crust forms.
    4. Add butterand herbs, basting the steaks briefly.
    5. Rest steaksfor 3–5 minutes before serving.

  • Sauce Options

    Classic Red Wine Shallot Sauce

    - 1 tablespoonbutter
    - 1 shallot,finely minced
    - ½ cup dry redwine
    - ½ cup beefstock
    - 1 teaspoonfresh thyme leaves
    - Salt to taste
    - 1 tablespooncold butter
    Method: Sautéshallots in butter until soft. Add wine and reduce by about 70%. Add stock andthyme and simmer until slightly syrupy. Whisk in cold butter and season lightlywith salt.

    Creamy Peppercorn Sauce (Mild)

    - 1 tablespoonbutter
    - 1 tablespoonminced shallot
    - 1 teaspooncrushed black peppercorns
    - ¼ cup brandyor cognac (optional)
    - ½ cup heavycream
    - Salt to taste
    Method: Sautéshallots in butter. Add peppercorns and brandy and reduce slightly. Stir incream and simmer until thickened. Season lightly with salt.

    Optional Serving Suggestion

    A lightBéarnaise‑style butter sauce pairs beautifully with tenderloin, offering arich, buttery flavor with gentle herbal notes and no heat.