Place rack along with roasting pan and beef in oven and insert short end of probe into probe socket. Select "Auto Roast" setting on oven and adjust oven temperature to 395 degrees F. Adjust roast probe to desired internal temperature. (For medium-rare, select 152°F.) Google is a wonderful thing

Whoa! 152 would be considered well done.

120-125 is rare cool red center

130-135 is med rare warm pink center

Roast should be pulled from the oven 5-10 degrees lower than the desired temp and allowed to rest before serving - inside temp will continue to rise for the next 10 min.

Sous-Vide you generally cook at the desired temp - does not continue to cook after being pulled out.

Just thought about this - 152 would be about right for a pork tenderloin (140-160) - not beef. Maybe someone loading the instructions to google got confused

do you have 'slow roast" on your menu screen in the oven? Use that. I do roasts all the time with it and it is 'butter" tender. Takes about twice as long but worth it

medium rare is 125 on the probe

Thanks everyone for your input. The recipes for Miele are way off and the recipe for beef tenderloin has the core temperature at 152 which is well-done. When I asked the people at the Miele Experience Center about the recipes in general they said they are typically from Germany where they like things well-done -that is why I was asking on Houzz for any experience cooking the beef tenderloin.

Anyone have an idea of how long it would take using auto roast?

M-have you done tenderloin on auto roast or only sous vide?

I am not sure I have even used auto-roast at all, other than once when I got the oven in order to try it out. It came out great, but I believe I manually set all the values and didn't rely on the MasterChef programming.

I usually prefer to slow-cook my meats for more even and more tender results. So, I have used sous-vide quite a lot. If I want a more traditional roast, I usually end up using my big gas range. Not because it is in any way superior. But because I don't mind it getting splattered with grease, whereas with my CSO I am a little more picky to try to keep it cleaner.

It's nice to have multiple different tools to be able to choose from.

M -thanks for your info. I have the 30" convection and the combi steam. I am using the convection for the roast and the combi steam for the side dishes. I have not tried the sous vide yet but am attempted now after hearing that you have been doing so

The chef at my experience Center was already away for the holiday but they patched me through to the Experience Center in Beverly Hills!! They said-which confirmed what I thought-that you put food into to the oven cold .Set the oven temp and the core temp. It automatically sears the food at 450 and then drops down to whatever temperature you set. They advise setting oven temp to 325 and core temperature to 125/130.

M thinking about sous vide-have you done a beef tenderloin roast using sous vide? if so do you put the food in a cold oven and set the temperature for the desired "core" temperature?

How do you know how long to cook?

Many thanks for your expertise!

I usually check on SeriousEats for guidelines on how long to cook and what target temperature to set. I have cooked both in sealed plastic bags and without. Either option actually works in a CSO, but the plastic bag gives you more control over marinating the meat while it cooks. So, that's usually the option that I prefer.

After you sous-vide, you need to finish the meat to develop a crust. You can use a really hot skillet, a good broiler, or even your outdoor BBQ grill.

And yes, your general description of the steps is correct. You can start from a cold oven. 130°F is such a low temperature, your oven gets to that within minutes. No need to preheat.

M thanks for this-think I have it but I just don't understand the range they mention in sous vide recipes when they state a range of 1-4 hours for cooking times for a roast at a set temperature.I use SeriousEats and his recipe is for steaks...