Sous vide tenderloin filet for 2-3 hours?

In the Getting Started with Sous Vide Forum
Ok, I've read about some people allowing their beef to spend too much time in the sous vide where even though the meat came out at 135 degrees- the texture was off. I have three filets about 8 ounces each. According to the app tenderloin steaks should go in for 2-3 hours. Will this cause a texture issue? I can grill them without a problem- but I would love to have the perfect medium rare steak.

4 Replies So Far

I do fillet for 30min @ 62C / 143F, and then sear afterwards. If you like it a little bit rarer, or you've got a massive fillet, you can go a little cooler (say 60C / 140F) for a little longer (45min).

The sear kills any external bacteria (just as it would if you were serving the steak rare).
I can't comment specifically on fillet as I only ever eat it raw as Steak Tartare, but Rib-eye and Sirloin are cooked nicely after 1-1.5 hours so there's certainly no need to cook fillet for more than that. I cook them at 55C I think.
Any of those times should work fine and the texture should hold up great through 3 to 4 hours if it's left in that long.
Polyscience recommends 138F for 45 minutes for a three inch beef tenderloin. I think if you cook it for a little longer, you will end up with a slightly more tender result.

I have run into the situation of overcooking beef, but it has happened with tougher cuts which are cooking for days. In that case, I ended up with a beef roast that was one step removed from pate.... It was cut-with-a-spoon tender... ;-) I haven't had any problems like this when just cooking beef part of the afternoon.

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