Succulent sous vide beef fillet sliced and served with rich brown gravy

Perfectly Tender Sous Vide Beef Fillet with Rich Homemade Gravy

Name: Perfectly Tender Sous Vide Beef Fillet with Rich Homemade Gravy
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 2
Cuisine: French-inspired
Ingredients: 400 g Beef fillet (tenderloin), center-cut - choose a fresh, firm piece with bright red color.; 1 tsp Salt – use fine sea salt for easy dissolving.; 0.5 tsp Black pepper – freshly ground gives best flavor.; 2 piece Garlic cloves – fresh, firm, and unblemished.; 2 sprig Fresh thyme sprigs – select vibrant green stems with no wilting.; 30 g Unsalted butter – preferably fresh and refrigerated.; 1 tbsp Olive oil – a good quality extra virgin for searing.; 200 ml Beef broth (low sodium) – for the gravy, use fresh or good quality canned.; 1 tbsp All-purpose flour – for thickening gravy; choose fresh flour.; 0.5 piece Onion – medium size, firm and without soft spots, sliced finely.

Home Page / Sous Vide Cooking Recipes / How to Sous Vide Beef

medium

1 hour 30 min

Nutritional value per serving

Calories500kcal

Carbs10gram

Fat30gram

Protein55gram

Ingredients

Quantity

Beef fillet (tenderloin), center-cut - choose a fresh, firm piece with bright red color.400 g
Salt – use fine sea salt for easy dissolving.1 tsp
Black pepper – freshly ground gives best flavor.0.5 tsp
Garlic cloves – fresh, firm, and unblemished.2 piece
Fresh thyme sprigs – select vibrant green stems with no wilting.2 sprig
Unsalted butter – preferably fresh and refrigerated.30 g
Olive oil – a good quality extra virgin for searing.1 tbsp
Beef broth (low sodium) – for the gravy, use fresh or good quality canned.200 ml
All-purpose flour – for thickening gravy; choose fresh flour.1 tbsp
Onion – medium size, firm and without soft spots, sliced finely.0.5 piece

This recipe walks you through creating a perfectly cooked sous vide beef fillet paired with a delicious rich gravy made from the pan drippings. Using sous vide ensures an evenly cooked, tender, and juicy beef fillet every time without the risk of overcooking. The gravy adds a luscious finishing touch bringing depth to the dish. Total estimated ingredient cost is approximately $20 USD / €18 / £16 / ₹1600. This recipe yields 2 servings and contains around 500 kcal per serving. It's ideal for those seeking a medium difficulty cooking method with about 1 hour and 30 minutes total time, including preparation and cooking. The process highlights essential food safety measures such as cooking beef to safe internal temperatures and avoiding cross-contamination.

Preparation instructions

Prepare the beef fillet

1Season the beef fillet generously with salt and freshly ground black pepper on all sides. Add two cloves of peeled garlic and two sprigs of fresh thyme around the beef. Place the fillet and aromatics into a clean, food-safe vacuum bag, or resealable zip-lock bag. Remove as much air as possible using a vacuum sealer or by submerging the sealed zip-lock bag in water to push the air out (water displacement method). This will help the beef cook evenly and maintain moisture.

Set up the sous vide cooker

2Fill your container or pot with water and set your sous vide cooker to 56°C (132.8°F) for medium-rare doneness, which is recommended for beef fillet for tenderness and safety. According to USDA guidelines, 56°C is safe when held for sufficient time. Start heating the water bath while preparing the bagged beef.

Cook the beef sous vide

3Submerge the sealed bag fully in the water bath, ensuring it is completely underwater but not touching the sous vide cooker’s heating element. Cook the beef fillet for 1 hour to 1 hour and 30 minutes. Ensure that the water temperature stays constant at 56°C during cooking, as this guarantees even and safe cooking throughout the beef.

Prepare the gravy base while beef cooks

4In a small saucepan, melt 15 g of butter over medium heat. Add finely sliced half an onion and sauté until translucent, about 5 minutes. Pour in 200 ml beef broth and bring to a gentle simmer. Keep the pan warm and ready for gravy finishing.

Remove the beef and sear for a crust

5After sous vide cooking, carefully remove the beef fillet from the bag. Pat dry the surface completely with paper towels to ensure proper searing. Heat 1 tbsp olive oil and remaining 15 g butter in a skillet over high heat until very hot and shimmering. Sear the beef fillet on each side for about 45 seconds to 1 minute until a golden-brown crust forms. This step enhances flavor and presentation.

Make the gravy from pan drippings

6In the same skillet, reduce heat to medium and sprinkle 1 tbsp all-purpose flour over the fat and drippings. Whisk constantly for 1-2 minutes to form a roux and remove the raw flour taste. Slowly whisk in the prepared beef broth with onion, scraping the browned bits from the pan. Simmer for 3-5 minutes until the gravy is slightly thickened and glossy. Season to taste with salt and pepper.

Serve and enjoy safely

7Slice the beef fillet against the grain and serve hot, drizzled with the warm, rich gravy you made. Check the beef’s internal temperature with a probe thermometer to confirm at least 54°C (129°F) was reached and held to ensure food safety. Rest the cooked beef a few minutes before slicing for juicy results.

Cooking Tips

1Use a reliable instant-read thermometer to check the internal temperature of the beef fillet after sous vide cooking and after searing to ensure safe doneness.

2Dry the beef thoroughly before searing to achieve a perfect crust without steaming the surface.

3If you don't have a vacuum sealer, the water displacement method with a zip-lock bag works well for sous vide cooking.

4Let the beef rest for at least 5 minutes after searing for optimal juiciness.

5You can substitute fresh thyme with rosemary for a different herbaceous aroma.

Equipment Needed

Sous vide immersion cooker or precision cooker
Large pot or heatproof container for water bath
Vacuum sealer or resealable zip-lock bags
Skillet or frying pan for searing
Small saucepan for making gravy
Tongs
Instant-read meat thermometer
Whisk
Cutting board and sharp knife

Grocery Shopping List

[ ] 400g beef fillet (tenderloin), fresh and firm, bright red ($14)
[ ] Fine sea salt ($0.50)
[ ] Freshly ground black pepper ($0.50)
[ ] 2 cloves garlic, fresh and plump ($0.20)
[ ] Fresh thyme sprigs (2) ($1)
[ ] Unsalted butter (30g) ($0.60)
[ ] Olive oil (1 tbsp) ($0.30)
[ ] 200ml low sodium beef broth ($1.50)
[ ] All-purpose flour (1 tbsp) ($0.10)
[ ] 0.5 medium onion, firm and without blemishes ($0.40)

Total Estimated Cost: $18.10

Tips: Choose fresh beef with minimal marbling for tender fillet; pick firm garlic with no sprouting; select bright green herbs and fresh onion without soft spots. Low sodium broth helps control saltiness in the gravy.

FAQ

What is the ideal internal temperature for medium-rare beef fillet using sous vide?

Set the sous vide cooker to 56°C (132.8°F) and cook for at least 1 hour to achieve medium-rare beef fillet that is safe and tender.

Can I use a vacuum sealer substitute for sous vide bags?

Yes, you can use high-quality resealable zip-lock bags and the water displacement method to remove air before sealing, which prevents floating in the water bath.

How do I know when the beef fillet is safe to eat?

Cooking at 56°C for 1 hour will pasteurize the beef. Confirm with an instant-read thermometer that the fillet reaches at least 54°C, then searing is an additional finishing step.

Can I prepare the gravy ahead of time?

Yes, you can prepare the onion and broth base earlier, but finish the gravy right after searing the beef to incorporate the pan drippings for maximum flavor.