Sous Vide Beef Tenderloin: 5 Hours at 75°C for Perfection

Posted on: 2025-03-28 16:00:00

Cooking beef tenderloin sous vide at 75°C for 5 hours transforms a premium cut into a melt-in-your-mouth masterpiece. As a digital nomad in Bangkok, I’ve honed this method for precision and flavor—perfect for impressing guests or treating myself after a long week.

Why Sous Vide?

Sous vide cooks meat evenly edge-to-edge, locking in juices and hitting exact doneness (75°C for medium-well, my preference). No guesswork—just science. It’s a minimalist’s dream: set it, forget it, and sear it.

The Recipe

Ingredients:

• 500g beef tenderloin (1-1.5 inches thick)
• Salt (2 tsp)
• Black pepper (1 tsp)
• Garlic (2 cloves, minced)
• Thyme (2 sprigs)
• Butter (2 tbsp, for searing)

Steps:

1. Prep: Season tenderloin with salt, pepper, garlic, and thyme. Vacuum-seal in a bag.
2. Cook: Set sous vide to 75°C. Submerge the bag for 5 hours—long enough for collagen to break down without drying out.
3. Sear: Heat a skillet with butter on high. Sear each side for 1 minute until golden.
4. Rest: Let it sit 5 minutes, then slice.

My Experience

In Thailand, where I skip beef often, this is my indulgence. The 75°C mark balances tenderness with a slight chew—perfect with a Thai tea (150 calories). It’s 600-700 calories total, fitting my 2,800-calorie day.

Tips

Use a cast-iron skillet for searing— Bangkok’s humid kitchens need quick heat. Don’t skip resting; it redistributes juices. Pair with a simple salad (50 calories) for balance.

Why It’s Worth It

This isn’t just food—it’s a ritual. In 2025, amidst fintech chaos, sous vide offers control and satisfaction. Try it—you’ll never grill tenderloin again.

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