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It is easier than you think to Sous Vide Filet Mignon! The best part about cooking this gorgeous, tender steak sous vide is that it is guaranteed to be perfectly cooked every time with minimal effort. Read on to learn everything you need to know about cooking filet mignon sous vide!
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Filet Mignon Sous Vide
Filet mignon is one of my favorite cuts of steak, if not my top favorite. If you're a steak lover, I would bet you agree! There is nothing quite like a perfect filet mignon. When perfectly cooked, it is just so tender, juicy, and buttery!
But, filet is famously one of the more expensive cuts of beef, so cooking it perfectly can be an intimidating task. Any home chef knows anything can come up while you're in the kitchen, so when I'm cooking a cut like filet mignon, personally, I don't like to take any chances.
That's what makes the sous vide method such a genius solution for cooking filet mignon. There's no risk to it: set the temperature for the water bath, place the seasoned steak in an airtight bag, and let it cook for an hour. When it's ready, you take it out and give it a quick sear for the perfect crust without any hassle.
I promise that once you try sous vide cooking filet mignon, you're going to want to make it this way every time... and any other steak dinner you plan on making, too!
Sous Vide Filet of Beef Ingredients
- Filet mignon steaks, 1-inch thick
- Butter
- Chicago steak seasoning or steak seasoning, or kosher salt and black pepper
- Minced garlic
You can use any steak seasoning you prefer for your filet mignon. I like the bold but not overpowering flavors in Chicago steak seasoning or my homemade steak rub. With filet, you can also use simple sea salt and pepper and achieve amazing results.
How to Sous Vide Filet Mignon
- Season filet mignon steaks generously on both sides and pat the seasoning down so it clings to the steak.
- Add the filet to a plastic zip-lock bag and press the air out completely. Seal tightly.
- Attach the sous vide machine to a large pot of water.
- Clip the bag to the inside of the pot so the steak is fully submerged underwater in the bag. Cook sous vide for 1 hour at 130°F.
- Remove steak from the bag and place on a separate plate. In a skillet over medium heat, melt butter and cook garlic. Make sure the skillet is very hot before adding the steak.
- Sear filet until golden brown on all sides, just 1-2 minutes per side. Slice against the grain, serve, and enjoy!
Filet Mignon Sous Vide Tips
- You can also use vacuum-sealed bags if you have a vacuum sealer. This saves a little time and effort it takes to press the air out of the bag manually.
- I don't find it necessary to vacuum seal bags, but you want to ensure all the air is pressed out before placing it in the water bath.
- A cast iron skillet works best for searing steak. Make sure you've reached a high heat before placing the sous vide steaks in the pan so they achieve a nice char.
- Be careful not to overcrowd the pan if you're cooking multiple steaks.
- You can add fresh herbs to the bag with the steak if you like, such as rosemary or fresh thyme, but I find filet mignon works perfectly with simple seasoning.
- You can use salted or unsalted butter, whichever you prefer. Just make sure not to over-salt.
- This recipe is for medium rare steak. For steaks cooked to other temperatures, see the sous vide steak times below.
You can also sous vide ribeye steak. Try my Sous Vide Ribeye Recipe to learn more.
How Long to Sous Vide Filet Mignon
| Level of Doneness | Sous Vide Steak Temperature | Time to Cook |
|---|---|---|
| Rare | 125°F | 45 minutes to 2.5 hours |
| Medium-rare | 130°F | 45 minutes to 2.5 hours |
| Medium | 145°F | 45 minutes to 4 hours |
| Medium-well | 150°F | 45 minutes to 3 hours |
| Well done | 160°F+ | 1 to 3 hours |
Sous Vide Filet Mignon FAQs
You should season filet mignon before cooking it sous vide. Season the steaks, pat the seasoning down, then add them to tightly sealed bags with the air pressed out.
For all steak cuts 1-2 inches thick, sous vide for no longer than 4 hours unless cooking to under 130°F. If you're cooking under to a temperature under 130°F, do not sous vide them for longer than 2.5 hours. If cooking a steak to 150°F+, it's best to take them out before the 3 hour mark.
Filet Mignon Side Dishes
Sous Vide Recipes
- Sous Vide Salmon
- Sous Vide Turkey Breast
- Starbucks Egg Bites
- Sous Vide Prime Rib
- Sous Vide Beef Tenderloin
Filet Mignon Recipes
If you enjoyed the recipe, leave a comment and a rating below!
Sous Vide Filet Mignon
Equipment
Ingredients
- 2 filet mignon steaks - 1-inch thick
- 5 Tablespoons butter
- Chicago steak seasoning - to taste; or steak seasoning of choice; or, simple sea salt and black pepper
- 1 Tablespoon minced garlic - or garlic paste
Instructions
- Season 2 filet mignon steaks generously on both sides, and pat the Chicago steak seasoning down so it clings to the steak.2 filet mignon steaks,Chicago steak seasoning
- Add the filet to a plastic zip-lock bag and press the air out completely. Seal tightly.
- Attach the sous vide machine to a large pot of water.
- Clip the bag to the inside of the pot so the steak is fully submerged underwater in the bag. Cook sous vide for 1 hour at 130°F.
- Remove steak from the bag and place on a separate plate. In a skillet over medium heat, melt 5 Tablespoons butter and cook 1 Tablespoon minced garlic. Make sure the skillet is very hot before adding the steak.5 Tablespoons butter,1 Tablespoon minced garlic
- Sear filet until golden brown on all sides, just 1-2 minutes per side. Slice against the grain, serve, and enjoy!
Notes
- You can also use vacuum sealed bags if you have a vacuum sealer. This saves on a little time and effort it takes to press the air out of the bag manually.
- I don't find it necessary to vacuum seal bags, but you do want to make sure all of the air is pressed out before placing it in the water bath.
- A cast iron skillet works best for searing steak. Make sure you've reached a high heat before placing the sous vide steaks in the pan so they achieve a nice char.
- Be careful not to overcrowd the pan if you're cooking multiple steaks.
- You can add fresh herbs to the bag with the steak if you like, such as rosemary or fresh thyme, but I find filet mignon works perfectly with simple seasoning.
- You can use salted or unsalted butter, whichever you prefer. Just make sure not to over-salt.
- This recipe is for medium rare steak. For steaks cooked to other temperatures, see the sous vide steak times below.
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