Sous Vide Filet Mignon Recipe

5 from 19 votes

Sous Vide Filet Mignon Recipe

That perfectly cooked steak you get at a restaurant - this is how to make it at home. Get a perfect medium-rare fork-tender filet mignon every time using the sous vide method. Cooked to perfection and finished with a quick cast iron sear, this is the best way to cook filet mignon steaks.

Prep Time10

Cook Time2 10

Resting Time5

Total Time2 25

Course: Main Course

Cuisine: French

Servings:

Calories: 646kcal

Author: Kita Roberts

Equipment

Sous Vide Machine

Ingredients

(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

Instructions

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.

Serve

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

Notes

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.

Nutrition