
Perfectly Tender Sous Vide Beef Fillet: A Foolproof Guide
Nutritional value per serving
Calories400kcal
Carbs2gram
Fat25gram
Protein40gram
Ingredients
- Beef fillet (tenderloin) - choose a fresh, bright red cut with firm texture400 g
- Salt - fine sea salt recommended for even seasoning1 tsp
- Black pepper - freshly ground for best flavor0.5 tsp
- Fresh rosemary or thyme (optional) - fragrant herbs complement beef2 sprigs
- Olive oil - extra virgin for searing1 tbsp
- Garlic cloves - peeled and lightly crushed (optional)2 cloves

Discover how to achieve perfectly tender and juicy beef fillet using sous vide cooking. This method ensures even cooking and locks in flavors, making it beginner-friendly and foolproof. The total estimated ingredient cost is around $15 / €14 / £12 / ₹1100. The dish contains approximately 400 kcal per serving, is suitable for low-carb diets, moderately easy to prepare, and cooks within 2 hours and 15 minutes including preparation. This recipe provides a safe and delicious way to impress yourself and guests with gourmet-quality beef fillet at home.
Preparation instructions
Prepare the beef fillet
1Season the beef fillet evenly with salt and pepper on all sides to enhance flavor. Pat dry with paper towels to remove excess moisture which aids in proper sealing and browning later.
Bag the beef fillet safely
2Place the seasoned beef fillet in a high-quality vacuum-seal bag or a freezer-grade zip-lock bag. Add rosemary or thyme and garlic cloves if using. Remove air using a vacuum sealer or by water displacement method if using zip-lock. Make sure the bag is tightly sealed to prevent water ingress.
Preheat the sous vide water bath
3Set your sous vide cooker to 55°C (131°F) for medium-rare doneness. For safety, ensure your water bath is sufficiently deep for the bag to be fully submerged and circulate water.
Cook the beef fillet sous vide
4Once the water reaches the target temperature, submerge the sealed bag with the beef fillet fully in the water bath. Clip it to the side to keep it in place. Cook for 1 hour and 30 minutes. This timing ensures even cooking and tender texture. Meat is safe at this temperature if held for at least 1 hour.
Remove and pat dry before searing
5After cooking, take the bag out of the water bath, remove the beef fillet from the bag, and discard any herbs or garlic. Pat the fillet dry thoroughly with paper towels to get a dry surface for a nice sear.
Sear the beef fillet to finish
6Heat olive oil in a heavy skillet or pan over high heat. Once shimmering, sear the beef fillet for about 30 seconds to 1 minute on each side to develop a flavorful crust. Avoid overcrowding; use a cast iron pan if possible for best heat retention.
Rest and serve safely
7Let the beef rest for 5 minutes before slicing to allow juices to redistribute. Confirm the internal temperature with a calibrated thermometer—it should read at least 55°C (131°F) for medium-rare. Serve and enjoy your tender, safe-to-eat beef fillet.
Cooking Tips
1Use fresh, high-quality beef fillet for best results. If unavailable, similar tender cuts like sirloin can work with adjusted cooking times.
2Seal bags carefully to avoid leaks and cross-contamination of water and food.
3Avoid touching cooked meat with raw utensils to prevent contamination.
4Adjust sous vide temperature for preferred doneness: 50°C (122°F) rare, 60°C (140°F) medium.
5If you lack a vacuum sealer, use the water displacement method carefully with zip-lock bags.
Equipment Needed
- Sous vide cooker (immersion circulator)
- Vacuum sealer or zip-lock freezer bag
- Large pot or container for water bath
- Heavy skillet or cast iron pan for searing
- Tongs
- Instant-read meat thermometer
- Paper towels
Grocery Shopping List
- [ ] Beef fillet (400g) - approx. $12.50. Choose bright red, firm texture from the meat counter.
- [ ] Fine sea salt (1 tsp) - approx. $0.10. Use for enhanced flavor.
- [ ] Freshly ground black pepper (0.5 tsp) - approx. $0.10. Grinding fresh improves taste.
- [ ] Rosemary or thyme sprigs (2) - approx. $1.00. Fresh herbs add aroma.
- [ ] Olive oil (1 tbsp) - approx. $0.30. Extra virgin for best flavor.
- [ ] Garlic cloves (2) - approx. $0.20. Fresh garlic elevates taste.
Total Estimated Cost: $14.20
FAQ
What temperature should beef fillet be cooked to with sous vide for medium-rare?
Cook the beef fillet at 55°C (131°F) sous vide for medium-rare to ensure tenderness and safety if held for at least 1 hour.
How do I make sure the beef is safe to eat after sous vide?
Ensure the internal temperature reaches the safe minimum (55°C) and that the beef has been held at this temperature for at least 1 hour. Use a food-safe vacuum bag and prevent water from entering the bag to avoid contamination.
Can I use zip-lock bags instead of vacuum seal bags for sous vide?
Yes, use high-quality freezer-grade zip-lock bags and remove air using the water displacement method, but vacuum sealing is recommended for best results and safety.
How long can I keep sous vide cooked beef before eating?
It is best to eat sous vide cooked beef shortly after cooking or cool and refrigerate promptly. Consume within 3 days if refrigerated to minimize food safety risks.
What if I prefer beef doneness other than medium-rare?
Adjust sous vide temperature accordingly: 50°C (122°F) for rare, 60°C (140°F) for medium doneness, and increase cook time slightly if needed.