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

Cook Time 1 5

Resting Time 10

Total Time 1 25

Servings steaks

Calories 723kcal

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

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!

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.