Sous Vide and Modernist Cooking Blog: What Time & Temperature for Beef Tenderloin? - Ask Jason

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During a recent Live Ask Jason Q&A session John asked "I have a whole whole beef tenderloin from Sam's, what's a recipe for medium-rare on the rare side? - John Schoeneck

Jason responded to John with the following: Like other sous vided meats, the doneness you want is all about the temperature it's cooked at. I have some charts on my sous vide Time and Temperatures page that gives you general ranges for rare, medium-rare, medium, etc. For the rest of his thoughts, see the full article.

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