Sous-Vide Tenderloin

fs.fugel

Hello All,

I am a newcomer to the sous-vide world, and I would like to cook a 3 lb tenderloin sous vide. I am somewhat confused, does the weight of the meat matter? How long and at what temperature should I cook the tenderloin at for medium doneness?

Thank You!

Doug_Barnes_45073

I don't think the weight matters as much as the thickness of the tenderloin. It has been my experience that tough meats or really thick meats have a longer sous vide time. ChefSteps has a complete sous vide cooking guide.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

It is pretty darn accurate as far as everything I have tried. I am new to sous vide cooking myself. On a tenderloin you are probably in the neighborhood of 2-3 hours. Temp is variable based on how you like your meat (rare, medium, etc..)