Sous Vide Filet Mignon Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
2
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Filet Mignon Recipe
Description
The Sous Vide Filet Mignon Recipe uses vacuum-sealed or water-displaced bags to cook filet mignon steaks precisely at temperatures like 132°F for medium rare. Seasoned simply with salt and pepper, the steaks are immersed in a water bath for 2 to 4 hours depending on thickness, allowing gentle and even cooking throughout. This method ensures a consistent doneness edge to edge without overcooking.
After sous vide cooking, the steaks are dried thoroughly and then seared quickly in hot oil using a cast iron skillet or grill to develop a browned crust that adds texture and flavor contrast. Serving with compound butter enhances richness and complements the mild beef flavor of the filet mignon.
The recipe includes a temperature chart for varying doneness levels and notes on adjusting cooking times for frozen or thicker cuts, ensuring practical guidance for different steak sizes. This sous vide approach suits cooks aiming for precision and tenderness in filet mignon preparation.
Ingredients
- 2 filet mignon steaks
- ½ teaspoon salt
- ½ teaspoon black pepper
- neutral cooking oil generic cooking oil
For serving
- compound butter
Instructions
- Set your sous vide cooker to the desired final temperature according to your preferred level of doneness. I suggest 132 degrees F for medium rare. See the temperature chart in the notes for other options. Wait until the water reaches your desired temperature.
- Season the steak with salt and pepper.
- Place the filet mignon in a vacuum-sealed or zip-top bag using the water displacement method. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.
- Place the bag in the preheated water bath. A 1 1/2 to 2-inch filet mignon should cook for 2-4 hours.
- After cooking, take the steak from the bag and use a paper towel to pat it dry. Then sear the steak in oil a hot cast iron skillet or on the grill for about 1-2 minutes per side to develop a nice crust.
- Serve with sauteed mushrooms and compound garlic butter.
Notes
- Season filet mignon simply with salt and pepper to highlight the beef’s natural flavor.
- Pat steaks dry before searing to ensure a good crust formation.
- Add one hour to sous vide time if cooking from frozen to reach desired doneness.
- For steaks thicker than 2 inches, add 1 hour per every half-inch thickness over 2 inches for optimal cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 0.3g | 0% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 119mg | 40% |
| Sodium | 665mg | 28% |
| Potassium | 524mg | 11% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 3IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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