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!

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

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!

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!

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!

Sear in bacon fat or duck fat!!!

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.

Perfect. For seasoning though, I do a medley of ground peppercorns with a dash of lavender and Himalayan sea salt.

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.

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.

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!

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.

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

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!

One of the best steaks I’ve done.

great help, had not idea about the thicknesses. It worked!