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Eliminate the risk and cook the perfect steak every time with my Sous Vide filet mignon recipe! Cooked to absolute perfection, this easy steak recipe is completely foolproof and turns out beautiful every time, guaranteed.
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Tools to Make Sous Vide Fillet Mignon
- A sous vide machine! You can't do sous vide without one, you really just need the machine.
- Sturdy ziplock bags, sous vide bags, or vacuum seal bags. You can use any of them, but vacuum seal is a little easier, if you have them.
- A cast iron skillet for pan-searing the steak.
- Tongs for flipping.
- A metal spoon for basting the melted butter over the steak.
- A cutting board and sharp knife.
Ingredients in Sous Vide Filet Mignon
- Filet Mignon Steaks: Buttery, mouthwatering, and as lean as could be. These steaks are also known as tenderloin steak.
- Butter: Salted or unsalted butter will work great. You can also supplement it with a high smoke point oil, but make sure you use butter, too.
- Steak seasoning: Filet mignon is a very mild steak without that strong beefy flavor, so you'll want to add flavor in other ways. I recommend my homemade steak seasoning or Chicago steak seasoning!
- Herbs: Herb butter is everything when it comes to filet mignon. I recommend sprigs of fresh thyme and fresh rosemary.
- Garlic: Fresh garlic cloves will work best here. I recommend whole cloves so they don't burn in the hot skillet!
How to Sous Vide Filet Mignon
- Step 1: Season and rest steaks. Season the steaks well with kosher salt and steak seasoning, patting down the seasoning so its sticks. Let the steaks rest for about 20 minutes for the salt to soak in. You don't need to let the steaks come to room temperature for sous vide, so you can rest them in the fridge.
- Step 2: Add to bags. Place the seasoned steaks and the herb sprigs in ziplock bags or sous vide bags, and press out the air as much as possible. An easy way to do this is to immerse the bags up to the zipper in a filled sink of water as the water pressure will push out the air.
- Step 3: Set up sous vide machine. Attach the machine to a large pot or bowl of water. I tend to use a large soup pot.
- Step 4: Add the steaks and cook. Place the bagged steaks in the pot so the steaks are fully submerged underwater, and clip them to the side. Cook for 1 hour at 130°F for medium-rare steak.
- Step 5: Prepare a skillet. Remove the steaks from the water and then remove from the bags, and place the steaks on a separate plate, with any juices from the bags. While they rest and soak up juices, heat a heavy cast iron skillet over medium-high heat. Add the butter, garlic cloves, and herbs from the steak bags.
- Step 6: Sear steaks. Once the skillet is very hot, add the steaks. Baste them repeatedly with the melted herb butter and sear until golden brown on all sides, about 1-2 minutes per side. Don't cook much longer or the inside can overcook! You just want to sear the crust.
- Step 7: Rest, slice, and enjoy! Remove the steaks from the heat and place on a cutting board to rest for 10 minutes. Then slice, serve, and enjoy! I like drizzling them with the butter sauce left in the pan. Serve them with the charred herbs and garlic for even more flavor- it's all edible!
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Tips for Cooking Filet Mignon Sous Vide
- If you don't have any fresh herbs, you can leave them out. However, I highly recommend them as they add a ton of flavor to a fairly mild steak.
- Make sure the skillet is super hot before adding the steaks! A cool skillet will take too long to heat, cooking the steaks too much before they can start to sear.
- If you're cooking multiple steaks at a time, make sure not to overcrowd the hot skillet. I would recommend only cooking 1-2 steaks at a time, 3 if you have a really big skillet!
- This recipe is tuned to cook your steaks medium-rare, which is ideal for filet mignon as it makes the most of the extremely tender meat. I've included other temperatures below.
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 |
If you're raising your brows at the high variance in the time to cook, that's because sous vide keeps the steaks at an exact temperature! That means you have a ton of wiggle room for when you take the steaks out, as there's no risk of them overcooking.
FAQ
You should always season the steaks before adding them to the water bath. This ensures that the seasoning sinks into the meat as it cooks, which enhances the flavor and juiciness of the meat.
While you can leave a steak in the sous vide water for a long time, it is possible to overdo it. Never leave a steak in for longer than 3 hours, as it can start to accumulate bacteria or become mushy.
No, it's not safe to try sous vide cooking without a proper sous vide machine, as there's no way to be sure that the food will cook to the proper temperature and stay at that temperature for the correct amount of time.
What to Serve with Sous Vide Filet Mignon
- Creamy Mashed Potatoes
- Bacon Wrapped Asparagus
- Air Fryer Carrots
- Sweet Potato Risotto
- Creamy Polenta
Filet Mignon Sous Vide
Filet mignon is practically synonymous with luxury, and that's for good reason! With an unmatched buttery chew and incredible texture, it's one of the best steaks out there- and carries the highest price point. I don't know about you, but when I'm cooking up a luxury cut of meat, I don't want any guesswork!
That's the magic of Filet Mignon sous vide style. Because the sous vide cooker cooks the steaks to a desired temperature versus simply applying heat, you pretty much can't go wrong! And once it's the perfect medium-rare, all it takes to finish off the steaks is to give them a nice crust on the outside with a high heat reverse sear packed with herb butter and garlic.
In this recipe I'll walk you through every step, as well as giving you the length of time to cook your steak to the right temperature and all the best ways to infuse filet mignon steaks with flavor. Get ready for your new favorite way to serve filet mignon!
Sous Vide Filet Mignon
Video
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
- 2-3 Cloves Garlic
- Fresh herbs - of choice, in sprigs
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 2-3 Cloves Garlic. Make sure the skillet is very hot before adding the steak.5 Tablespoons butter,2-3 Cloves Garlic
- Sear filet until golden brown on all sides, just 1-2 minutes per side. Slice against the grain, serve, and enjoy!
Notes
- If you don't have any fresh herbs, you can leave them out. However, I highly recommend them as they add a ton of flavor to a fairly mild steak.
- Make sure the skillet is super hot before adding the steaks! A cool skillet will take too long to heat, cooking the steaks too much before they can start to sear.
- If you're cooking multiple steaks at a time, make sure not to overcrowd the hot skillet. I would recommend only cooking 1-2 steaks at a time, 3 if you have a really big skillet!
- This recipe is tuned to cook your steaks medium-rare, which is ideal for filet mignon as it makes the most of the extremely tender meat. I've included other temperatures below.
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