Beef Tenderloin Sous Vide with Port Wine Sauce : The Marbled Meat Club


Beef tenderloin sous vide with port wine sauce

Beef tenderloin sous vide with port wine sauce

Cooking under sous vide is a challenge for all cooks, but to meet this challenge cooking this delicious beef tenderloin with port wine sauce is perfect.  Cook it on special days and surprise your friends and family!


2 pound of beef tenderloin

½ cup of port wine

4 cloves garlic

2 tblsp butter

5 sprigs fresh thyme



black pepper

No. Servings:


Cooking time:

150 minutes


  1. Sprinkle the beef tenderloin with salt and black pepper.
  2. Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. When the pan is hot enough sear the tenderloin in the pan until it’s dark brown all over 2 minutes on each side and both ends.
  3. Transfer to a plate or cutting board and allow to cool slightly.
  4. While the pan is still hot add the butter and garlic and cook until the garlic is golden.
  5. Then, add the port wine and use a stiff spatula to scrape up any browned bits from the bottom of the pan. Let the wine come to a simmer, then remove from heat.
  6. Seal the tenderloin in a zip freezer bag.
  7. Place a gallon-sized zip-top freezer bag on your counter and flip the zip-top edge outward, forming a cuff around the bag.
  8. Transfer the tenderloin to the bag and pour the sauce over top. Lay 5 or 6 sprigs of thyme over the top of the tenderloin.
  9. Fill a stock pot with 5 or 6 inches of water. Slowly submerge the tenderloin in the water, using your hands to help push out all the air from the bag as you go. When you reach the top of the bag, zip it closed.
  10. Lift the tenderloin out of the water and place it on a towel while you heat the water for the sous vide.
  11. Place your sous vide immersion circulator in the stockpot of water. Set the sous vide immersion circulator to heat the water to 133°F for rare beef, 140F for medium-rare, 149°F for medium-well or 167°F for well-done.
  12. When the water has heated to its required temperature, lower the tenderloin into the water so that it is entirely submerged.
  13. Cook for 2 1/2 to 3 hours, but avoid cooking for much longer or the beef will start to get a little soft and mushy.
  14. When the tenderloin is done, lift it from the water and place the bag on a kitchen towel. Heat the remaining tablespoon of oil in the skillet over medium-high heat until a drop of water sizzles and evaporates on contact.
  15. Transfer the tenderloin to the skillet and sear the beef tenderloin for 30 to 60 seconds on all sides, until the outside is even more deeply browned and a crust has formed.
  16. Transfer the tenderloin to a cutting board and rest for 5 to 10 minutes.
  17. With the pan still over medium-high heat, pour in the sauce directly from the bag into the pan and discard the sprigs of thyme. Simmer for about a minute and scrape up any browned bits stuck to the bottom of the pan. Carefully transfer the sauce to a serving cup.
  18. Slice the tenderloin either into thick steaks, or into thinner slices. Serve immediately with the sauce.

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