Abstract: In this thesis,it focus on three cooking methods for cooking beef tenderloin such as boiling,frying and sous vide cooking,and their influences on nutritional and sensory quality of beef tenderloin.The results showed that the microbiological quality of all samples was analyzed in order to prove the safety particularly. The sous vide cooked beef tenderloin was with the lowest score of weight losses and the rate of fat oxidation,and the highest score of color and juiciness. Therefore,it is concluded that the sous vide cooking can be recommended as a innovative as optimal cooking method for beef tenderloin providing better nutritional and sensory quality,which has good market prospect.