Stuffed Beef Tenderloin

I'm going to be making a lobster stuffed beef tenderloin but would like to Sous Vide it for the perfect doneness. What temp and time should I use for medium rare? It'll be a 3.5 pound center cut beef tenderloin. Thanks.

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brian_martin2001

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

HammeredChef_DEFINITELY_does_NOT_work_at_22134

IMHO, you will not be happy with this...to get med rare on the tenderloin you need about 130F for 4+ hours (assuming 3 to 3.5" diameter) this will overcook the lobster and probably (due to the time) alter the texture considerably....consider cooking the tenderloin, inserting a long knife in the end and pushing to the other end, pull the knife out and rotate 90 degrees and repeat. Use something like a baster syringe to enlarge the hole and stuff with cooked lobster, sear and slice... The lobster cooked in the beef will have all its flavor completely masked...did it with a pork tenderloin and shrimp ..was disappointed....

fisher23

Totally agree with @HammeredChef_DEFINITELY_does_NOT_work_at_22134 I think you will be disappointed with the results. Surf and turf would be what I would do. I prefer lobster at 137°F for 30 minutes, but that's me, it's just a bit firmer but not rubbery, I poach it in a butter sauce. Thomas Keller in his book Under Pressure recommens 139° F but I think that is to high. You will probably need to experiment a bit to find the sweet spot of your preference.

wolfiegirl

I also agree with John and Rob. Better to cook the tenderloin and lobster separately. Lobster sous vide in butter with a dash or two of sweet smoked paprika and lemon slices is the bomb. It will be far superior served with your perfectly cooked tenderloin.

Good luck!

John_Millin_418427

Thanks everyone. Appreciate the help!