When it comes to fork-tender, perfectly cooked medium-rare steaks, this sous vide filet mignon recipe is flawless every single time. Finished with a perfect cast iron sear and topped with a rich steak sauce, this is restaurant-quality fine dining at home. But why is sous vide the perfect method for cooking this cut?

Perfectly cooked filet mignon sliced open to show edge to edge rosy pink center topped with a sauce.

In this recipe:

The Cut: Filet Mignon

When it comes to the king of tender steaks, the filet mignon is it. This cut is famous for its fork-tender cut at steakhouses and fine dining establishments worldwide. Cut from the whole tenderloin, an underworked muscle on the back of the cow; it’s a lean cut with minimal marbling that is begging to be the center of the plate for romantic dinners and amazing date nights.

However, due to its minimal marbling, this cut suffers when cooked past medium and can dry out quickly. It also has a mild beef flavor, so pairing it with an amazing steak sauce recipe or rich compound butter to serve is always a great idea.

Why sous vide steaks?

Although we love a pan-seared filet mignon on busy nights, it’s the best steak for the sous vide method because the precise temperature-controlled water bath guarantees the steak cooks to the perfect temperature. This cooking method is the only way to get the exact temperature from edge to edge for the best results—mitigating the risk altogether of drying out the meat. It’s science!

This sous vide steak is finished with a quick sear in a piping hot cast iron skillet to add a nice crust and help the overall appearance of the beef.

And, yes, it seems fancy, and yes, it is fun to sound like a French chef; the sous vide cooking method is easy, even easier than grilled filet mignon. Once you set the sous vide bath with the immersion circulator and drop the vacuum-sealed steaks in, you can work on the sides. This method is perfect for thicker steaks and prime rib roasts. It also works great for sous vide beef tenderloin if you’re feeding a crowd.

Raw tenderloin steak sliced to show lean white veins of marbling.
Lean marbling is a signature of this cut.


  • Filet mignon steaks, look for even-sized at about 6 to 8 oz and 1 1/2″ thick filets. Want to save a few pennies? Check out how to trim a whole beef tenderloin into your own filet steaks.
  • Salt – we always use kosher salt
  • Unsalted butter
  • Rosemary
  • Garlic Cloves

How to sous vide filet mingon

  • Start by patting the steaks dry with paper towels and secure the edges with butcher’s twine. This helps to retain their shape as they cook. Then place the steaks in a vacuum seal bag. We seal each individually with a vacuum sealer to ensure a good seal.
  • Set up your sous vide cooker and the water bath for 120 degrees F. Let the water come up to temperature before adding the steaks in the vacuum bag.
  • When the water is at 120F, place the steaks in the water bath, slowly to make sure no leaks appear. Cover them with a mesh weight to keep them submerged. Let the filets cook in the sous vide for 2 hours.
  • Carefully remove the steaks from the sous vide water bath and bags. Discard the bags and pat the steaks dry again.
Sous vide filet mignons removed from water bath to show how color isn't desirable until steaks are seared.
Perfectly cooked steaks from the sous vide need a sear in a hot skillet to look appetizing.
  • Next, Season the sous vide filet mignon steaks liberally with salt (and if you feel like really going wild, add some of my umami powder to beef things up). Preheat a cast iron pan over medium-high heat.
  • As soon as the pan just begins to smoke, add the butter and swirl to coat. Lay the rosemary and garlic in the pan. Gently place the steaks into the hot pan and sear.
  • Without moving the steaks, baste them in the melted butter. And when a good crust forms, about 2 minutes, flip the steaks and repeat on the other side.
  • Immediately transfer the steaks from heat to rest, remove the butchers twice, and add a pat of compound butter to each steak while it rests for 5 minutes. Then finally, serve it hot with your favorite steakhouse side dishes and a steak sauce.

Girl Carnivore Expert Tip

If the sous vide cooks the filet mignon steaks perfectly, why the sear? Right out of the water bath, they are the perfect cook, technically. But they don’t have the best appearance. The sear adds color to the meat but also a wonderful crust that gives each bite a elegant texture.

Overhead shot of plates with sliced sous vide filet mignon steaks on beds of greens with blue cheese.

What to serve with Sous Vide Filet Mignon

Pair filet mignon steaks with your favorite side dishes like smoked mushrooms, creamed spinach or smoked baked potato. If you’re celebrating a special occasion, Valentine’s day, or just a fun date night, make this a surf and turf dinner by pairing it with butter-poached lobster tails, bacon-wrapped scallops or top the steaks with our favorite smoked crab imperial recipe for an amazing dinner.

Steak sauces for filet mignon steaks

Because filet has a mild beef flavor, it’s best to boost the umami by pairing it with a delicious steak sauce recipe. Try some of our favorites, like red wine sauce for steaks, classic Bearnaise sauce, brandy peppercorn steaks sauce, or even a blue cheese steak sauce. Alternatively, a roasted garlic homemade compound butter recipe goes a long way with these delicious steaks too.

A pan seared sous vide cooked filet mignon sliced to serve on a black plate with baby arugula and gorgonzola.

Recipe FAQs

What should I set the temperature to for sous vide filet mignon?

Set your sous vide machine to a temperature of 120 degrees F and let it bring the water to temperature before placing the steaks in. 120F will allow the steak to cook to a flawless even pink internal color from edge to edge and medium-rare filet mignon when served.
Set the sous vide machine 10 degrees below your desired doneness. Remember, the steak will continue to rise 10 to 15 degrees with carry-over cooking when seared and rested.

How long to sous vide a filet mignon?

For a 1 1/2 inch filet mignon, sous vide the steaks for no longer than 2 hours. Because this is a naturally tender cut, anything longer than that risks the meat becoming too soft to be enjoyable. This makes for that signature ‘cut with a fork‘ tenderness without the beef getting too soft.

An evenly cooked medium-rare steak on a black plate with blue cheese sauce on top.

MORE Filet mignon RECIPES

Give these mouthwatering steaks a go, and let us know what you think of the sous vide technique! Be sure to rate the recipe and leave a comment to help others out!

Sous Vide Filet Mignon Recipe

5 from 19 votes
Prep: 10 minutes
Cook: 2 hours 10 minutes
Resting Time: 5 minutes
Total: 2 hours 25 minutes
Servings: 2
Get a perfect medium-rare fork tender filet mignon every time with the sous vide method. Cooked to perfection and finished with a quick cast iron sear, this is the best way to cook filet mingon steaks.


  • (2) 6 oz filet mignon steaks 2 steaks, 6-8 oz each
  • 1 tsp Salt
  • 4 oz Butter
  • 3 Garlic cloves smashed
  • 2 rosemary sprigs


Prep the Filets

  • Pat the steaks dry with paper towels and tie the circumfrance with butchers twine.
  • Prep the sous vide water bath for 120 degrees F and allow it to come to temperature.
  • Seal the steaks in a vacuum bag or ziplock bag, making sure all air is extracted.

Sous Vide the Steaks

  • When the water is ready, place in the sous vide water, checking to make sure there are no leaks. If needed add a weight to keep the steaks under water.
  • Let the filets cook for 2 hours, submurdged in water.
  • Carefully lift the plastic bags out of the water.
  • Open the bag and remove the steak.
  • Pat the steaks dry again and season liberally with salt on all sides.

Sear the filet mignons

  • Preheat a cast iron skillet over medium-high heat until it just behins to smoke.
  • Add the butter, smashed garlic and rosemary to the pan and swirl to coat.
  • As soon as the butter is done frothing, add the steaks, hearing a strong sizzle and let a crust form for 2 to 3 minutes.
  • Flip and sear the other side, basting in the melted butter and garlic.
  • Remove from the skillet and allow the steaks to rest for 5 to 7 minutes.


  • Remove the kitchen twine and serve with desired steak sauce or compound butter for the best flavor.


It’s important not to let the steaks cook past 130 to 135 degrees F for a perfect medium rare center and the most tender, delicious bite. The steak’s internal temperature will continue to rise 5 or so ingredients while it rests. Always use a digital meat thermometer to check the internal temperature of the meat for perfect results. 
We love these steaks served with a classic bearnaise sauce, peppercorn sauce, or red wine sauce for steaks. 


Serving: 1g | Calories: 646kcal | Carbohydrates: 2g | Protein: 16g | Fat: 65g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 181mg | Sodium: 1570mg | Potassium: 290mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1417IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Course: Main Course
Cuisine: French
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 19 votes (19 ratings without comment)

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