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sous vide filet mignon sliced on a plate next to sweet potatoes and asparagus
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Sous Vide Filet Mignon

Cook filet mignon sous vide for tender, perfect steak every time! Sous Vide Filet Mignon is hands-off and easy to make.
Course Main
Cuisine American
Keyword filet mignon recipe, filet mignon sous vide, sous vide filet mignon, sous vide filet mignon recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 2 steaks
Calories 723kcal
Author Isabel Laessig

Equipment

  • sous vide machine

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
    patting seasoning on filet mignon
  • Add the filet to a plastic zip-lock bag and press the air out completely. Seal tightly.
    adding seasoned filet mignon to a plastic bag
  • Attach the sous vide machine to a large pot of water.
    water bath set to 129.8 degrees fahrenheit
  • 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.
    cooking filet mignon sous vide in water bath
  • 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
    searing filet mignon in a cast iron pan
  • Sear filet until golden brown on all sides, just 1-2 minutes per side. Slice against the grain, serve, and enjoy!
    slicing sous vide filet mignon on a cutting board

Video

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.

Nutrition

Serving: 1steak | Calories: 723kcal | Carbohydrates: 1g | Protein: 31g | Fat: 66g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 309mg | Potassium: 541mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg