Sous Vide Filet Mignon

  By Sous Vide Guy    

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.

00:00

16 Reviews

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!

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