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

6 Reviews

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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