Sous Vide Beef Tenderloin with Carrots and Potatoes

Perfectly tender meat with rich, flavorful sides
Cooking beef tenderloin sous vide ensures unparalleled tenderness and juiciness. Paired with glazed carrots and crispy potatoes, this dish is both elegant and easy to prepare.

Tip: Want the perfect doneness? Check our sous vide steak temperature guide to adjust the cooking time to your preference.

Cooking Time: 2 hours 30 minutes

Ingredients

Beef Tenderloin:

• 600 g beef tenderloin, trimmed
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 1 clove of garlic
• 30 ml olive oil
• Salt & pepper to taste

Carrots:

• 300 g carrots
• Juice of 1 orange
• Grated zest of ¼ orange
• 50 ml water
• 30 g butter
• Pinch of sugar
• Salt to taste

Potatoes:

• 300 g small potatoes
• 2 sprigs of rosemary
• 60 ml water
• 50 ml olive oil
• Salt to taste

Equipment

Sous-vide stick
Vacuum sealer & bags
Frying pan

Preparation Method

Sous Vide the Tenderloin

• Cut the beef tenderloin into four equal portions and vacuum-seal each with a sprig of rosemary and thyme.
• Set your sous vide machine to 54°C for medium-rare (adjust to your preference) and cook for 40 minutes.
• Remove the meat from the bag, pat it dry with paper towels, and sear in a hot pan without fat until browned on both sides. Drizzle with olive oil and season with salt and pepper.

Sous Vide the Carrots

• Peel the carrots and cut them into ½ cm-thick sticks.
• Vacuum-seal with orange juice, zest, water, butter, sugar, and salt. Cook at 85°C for 45 minutes.
• Transfer to a frying pan and reduce the liquid quickly to glaze the carrots. Add more salt to taste if needed.

Sous Vide the Potatoes

• Wash the potatoes thoroughly and quarter them without peeling.
• Vacuum-seal with water, salt, and rosemary, then cook sous vide at 85°C for 60 minutes.
• Remove from the bag, drain, and fry in olive oil until golden brown. Add extra rosemary and salt if desired.

Serving Suggestion

• Serve the beef tenderloin with the glazed carrots and crispy potatoes. This dish pairs beautifully with a dark gravy or a dollop of herb butter.

Pro Tip: Searing the meat at high heat ensures a flavorful crust while keeping the inside perfectly juicy.

This recipe is brought to you by Heiko Antoniewicz.