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Sous Vide Beef Tenderloin with Soy Garlic Sauce

Sous Vide Beef Tenderloin with Soy Garlic Sauce

Sous vide cooking elevates the classic beef tenderloin to a new level of tenderness and flavor. With a rich soy garlic sauce drizzled over perfectly cooked slices, this dish is an elegant centerpiece for any special occasion. Pair it with pasta for a complete meal that impresses without overwhelming.

Why You’ll Love This Recipe

This sous vide beef tenderloin is a feast for the senses. The method ensures a juicy, perfectly cooked steak every time, while the savory soy garlic sauce adds a punch of flavor. Serve it alongside pasta for a sophisticated touch that’s sure to wow your guests.

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  • Perfectly Cooked: Sous vide guarantees even cooking and tenderness.
  • Flavor Packed: The soy garlic sauce complements the beef beautifully.
  • Simple Prep: Minimal hands-on time means you can enjoy the occasion.
  • Versatile: Pairs well with various sides for a complete meal.

Ingredients

  • 2 pounds beef tenderloin, trimmed
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 ounces spaghetti or your favorite pasta
  • Fresh herbs (like parsley or chives) for garnish

How to Make Sous Vide Beef Tenderloin with Sauce

  1. Prepare your sous vide setup: Fill a large pot or container with water and attach your sous vide immersion circulator. Preheat the water to 129°F (54°C) for medium-rare.
  2. In a small bowl, whisk together the soy sauce, minced garlic, olive oil, brown sugar, black pepper, and salt to create the marinade.
  3. Place the beef tenderloin in a large resealable bag. Pour the marinade over the beef, seal the bag while removing as much air as possible, and submerge it in the preheated water bath. Cook for 2 to 3 hours.
  4. About 30 minutes before the beef is done, cook the spaghetti according to package instructions. Drain and set aside, reserving a little pasta water.
  5. Once the beef is finished cooking, remove it from the bag and pat dry with paper towels. Heat a skillet over high heat and sear the beef for 1-2 minutes on each side to develop a crust.
  6. Slice the beef into medallions and arrange them on plates. Drizzle with additional soy garlic sauce from the pan or the marinade, if desired.
  7. Serve the beef alongside the pasta, tossing it with a splash of reserved pasta water and a drizzle of olive oil for added flavor.
  8. Garnish with fresh herbs before serving.

Tips for the Best Results

  • Ensure your sous vide water bath is at the correct temperature before adding the beef.
  • Pat the beef dry before searing to achieve a better crust.
  • Use a heavy skillet for searing, as it helps create a nice caramelization.
  • Adjust the cooking time for different levels of doneness; cook longer for medium or well-done.

Easy Variations

  • Swap the soy sauce for tamari for a gluten-free version.
  • Add a splash of sesame oil to the marinade for an Asian twist.
  • Serve with roasted vegetables for a lighter side option.
  • Substitute the spaghetti with rice noodles or zucchini noodles for a low-carb meal.

What to Serve With It

  • Roasted asparagus or green beans for a fresh crunch.
  • Creamy mashed potatoes to soak up the sauce.
  • A simple arugula salad dressed with lemon vinaigrette.
  • Garlic bread to complement the pasta.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beef in a skillet over low heat or return it to the sous vide bath for about 30 minutes. Reheat pasta separately and toss together before serving.

Recipe Card

Recipe Name: Sous Vide Beef Tenderloin with Soy Garlic Sauce
Prep Time: 15 minutes
Cook Time: 2 to 3 hours
Total Time: 2 hours 15 minutes to 3 hours 15 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 pounds beef tenderloin, trimmed
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 ounces spaghetti or your favorite pasta
  • Fresh herbs (like parsley or chives) for garnish

Instructions:

  1. Prepare your sous vide setup: Fill a large pot or container with water and attach your sous vide immersion circulator. Preheat the water to 129°F (54°C) for medium-rare.
  2. In a small bowl, whisk together the soy sauce, minced garlic, olive oil, brown sugar, black pepper, and salt to create the marinade.
  3. Place the beef tenderloin in a large resealable bag. Pour the marinade over the beef, seal the bag while removing as much air as possible, and submerge it in the preheated water bath. Cook for 2 to 3 hours.
  4. About 30 minutes before the beef is done, cook the spaghetti according to package instructions. Drain and set aside, reserving a little pasta water.
  5. Once the beef is finished cooking, remove it from the bag and pat dry with paper towels. Heat a skillet over high heat and sear the beef for 1-2 minutes on each side to develop a crust.
  6. Slice the beef into medallions and arrange them on plates. Drizzle with additional soy garlic sauce from the pan or the marinade, if desired.
  7. Serve the beef alongside the pasta, tossing it with a splash of reserved pasta water and a drizzle of olive oil for added flavor.
  8. Garnish with fresh herbs before serving.

Notes: For a gluten-free option, use tamari instead of soy sauce.

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