Sous Vide Filet Mignon
By Sous Vide Guy Beef Sous Vide
February 16, 2017
The most tender of cuts. Filet mignon is an exceptionally classy cut of steak with a butter-like mouthwatering texture. Sous vide enhances this texture even more so, resulting in the most tender steak you can possibly eat. Since filet mignon does not have very much fat throughout, such as a ribeye, it's recommended to eat at rare to medium-rare temperatures.
- Prep: 10 mins
- Cook: 1 hr 30 mins
Ingredients
2 Filet Mignon
Sea Salt
Cracked Black Pepper
Avocado Oil (or another high smoke point oil)
RARE
122°F - 128°F
1 - 2 hours
MEDIUM RARE
129°F - 135°F
1 - 2 hours
MEDIUM
136°F - 145°F
1 - 2 hours
MEDIUM WELL
146°F - 155°F
1 - 2 hours
WELL DONE
156°F +
1 - 2 hours
Directions
PREPARE IT
1(Optional) Marinate filet mignon for 24 hours prior.
2Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 130°F as filet mignon does not have much fat to tender.
3Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
4Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.
COOK IT
1Place packaged filet mignon in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).
2Remove filet mignon and pat dry with paper towels.
SEAR IT
1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.
3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.
SERVE IT
1Before serving, top the filet mignons with the leftover juices from the pan.
18 Reviews
Debbie
September 22, 2021
I made this last night and it was mouthwateringly delicious. I rubbed Worcestershire sauce, sea salt and fresh ground pepper on both sides of filets and put in sous vide bags with fresh thyme, tarragon and garlic and a pat of butter. They cooked in sous vide at 129 for 90 minutes. I took them out, patted them dry and seared them in my cast iron skillet with the herbs and garlic in the pan. One minute each side. I salt and peppered them again on each side during the searing. I made an herbed butter while filets where in sous vide. I love making herbed butters. This time it was thyme, tarragon, chives and flat leaf parsley. Took filets out of pan and put a dab of the butter on top of each and let melt and eat. Thank you for this recipe!! Debbie
Sarah Aurich
August 16, 2021
First time I used it and chose to try it with filet mignon. Can’t believe how easy it was and how fabulous it came out. Best filet I ever tasted – perfectly cooked, juicy and tender!
Otis Futhermucker
May 16, 2021
Perfection. Now my favorite method for fillet mignon. Usually sear in oil and butter with a little garlic. Amusing how folks try to force their opinions on how anything more than rare is a travesty. Wankers!
Kimberly S.
January 18, 2021
Oemgee! We got 16 ounces of filet mignon at Sprouts and I skipped the marinating part, rubbed steak seasoning and seasoned salt on the steak. Then added some garlic and thyme in it before starting the sous vide (155F at 1 hour and 45 minutes). We like our steak medium well. At first, I thought it would turn out medium rare because the juices overflowing were so red but to our surprise, it was just cooked to our liking. Seared with butter and garlic, medium high heat on the stove and voila! My husband loved every bite and was raving about how it was better than at any steak places he has been to. Bonus point is how we only paid $15 for that cut vs so much more had it been at an steakhouse. Thanks for this recipe! So easy to follow and is right on the money!
Jennifer Trancucci
January 9, 2021
Sear in bacon fat or duck fat!!!
Robert Golden
January 5, 2021
Anything above medium rare !?! with a sous vide? – WHY would you sous vide to a well done a steak? Just throw it on the grill and burn in till it’s black. For any guest that likes well done, buy the cheapest cut, give them a bottle of A1 let em douse it and they wont know the difference.
Chris Eisenhart
November 20, 2020
Perfect. For seasoning though, I do a medley of ground peppercorns with a dash of lavender and Himalayan sea salt.
Andrew E Alabiso
November 7, 2020
This is spot on and I’ve been cooking steaks for years I’ve tried this three times now and it’s perfection. Best steaks I’ve ever made bar none. Not sure I’ll ever order filets at a restaurant ever again. It won’t be as good.
Teresa
August 4, 2020
Awesome! I did 130 degrees Fahrenheit for 1 hour 45 minutes on thick filets. I covered them in a rub of blackened seasoning and then vacuum sealed them before cooking.
Ivan
July 1, 2020
Followed the instructions. Best steak I’ve had in years. Every bite from edge to edge was perfect. Guess I’m not giving up red meat after all!
Carlos Lahrssen
May 10, 2020
This is as simple and as perfect as it sounds! Awesome meal, did the perfect medium temp, wish I can post pics here! Thanks for the recipe.
Corinna
December 8, 2019
I cooked two 2” filet mignons last night.
I followed your instructions for the most part.
I cooked them for 2 hours at 130F then seared them in a hot cast iron skillet with a very small amount grape seed oil. I then plated them, sprinkled some porcini salt and a dollop of butter along with grilled asparagus. They were possibly the best steaks I have ever tried. My husband agreed wholeheartedly. I will definitely do this again.
I wish I could add a picture. It looks so mouthwatering in the photo
David Royster
March 6, 2019
Did my first sous vide cook last night with filet mignon and scallops and it turned out AMAZING! COOKED the filet at 128° for 2 hours and it was perfect!
SVG SVG
March 6, 2019
Hi Ray,
Have you tried our Sous Vide Tri-Tip Steak recipe? https://sousvideguy.com/recipe/sous-vide-tri-tip-steak/
It’s gotten rave reviews and it’s easy to make. I’d love for you to try it and let us know how it worked out for you.
SVG SVG
March 6, 2019
Glad it worked out for you, Eve!
Ray
July 15, 2018
One of the best steaks I’ve done.
Eve
November 5, 2017
great help, had not idea about the thicknesses. It worked!
Jeff
November 14, 2021
I’ve been making fantastic filet for years using a reverse sear method in the oven, similar to this. But the sous vide method blew us away. By far the best texture steak I’ve ever eaten!