Sous Vide Filet Mignon: How to Cook the Perfect Steak

Cooking filet mignon perfectly at home used to be intimidating—until sous vide came along. With sous vide, you get a steak that’s incredibly tender, precisely cooked edge-to-edge, and full of rich flavor. No guessing, no stress—just gourmet-level results in your kitchen. Whether you’re aiming for a medium-rare center or a butter-soft texture, this method delivers.

In this detailed guide, we’ll show you exactly how to prep, cook, and finish a filet mignon using sous vide. From selecting the right cut to choosing the perfect water temperature and cook time, we’ve got you covered. We’ll also answer hot questions like “Is 4 hours too long for sous vide?” and “What temperature makes filet mignon perfect?” Plus, you’ll get expert tips, mistakes to avoid, serving suggestions, and real recipes you can try tonight.

To cook filet mignon sous vide, you’ll need just a few essentials: a circulator like the Wancle Sous Vide Cooker, vacuum bags such as these KitchenBoss rolls, and a high-heat searing pan like this carbon steel skillet.

Don’t miss our Sous Vide Ribeye Steak recipe if you’re curious how it compares to filet!

Sous Vide Filet Mignon: How to Cook the Perfect Steak

---

• Author: Isabella
• Total Time: 2 hours 10 minutes
• Yield: 2 servings 1x

Print Recipe

Pin Recipe

Description

Sous vide filet mignon delivers steakhouse-level tenderness at home. Learn how to prep, season, and cook filet mignon to perfection using a water bath and finish with a flavorful sear. This foolproof method guarantees juicy, buttery-soft results every time.

---

Ingredients

Scale 1x2x3x

• 2 filet mignon steaks (1.5–2 inches thick)
• Kosher salt, to taste
• Freshly ground black pepper
• 2 cloves garlic (crushed)
• 2 sprigs rosemary or thyme
• 2 tablespoons unsalted butter or olive oil
• Vacuum-seal bags or freezer-safe Ziploc bags
• Avocado oil (for searing)

---

Instructions

1. Preheat your sous vide machine to 129°F (for medium-rare).

2. Pat steaks dry with paper towels.

3. Season both sides with salt and pepper.

4. Add garlic and herbs on top of each steak.

5. Optionally add butter or olive oil into the bag.

6. Vacuum seal or use water displacement method.

7. Submerge in the water bath and cook for 2 hours.

8. Remove from bag and pat dry completely.

9. Heat a cast iron skillet with avocado oil until smoking.

10. Sear steak for 30–45 seconds per side. Optionally baste with butter and herbs.

11. Let rest 2 minutes, slice, and serve.

 

Notes

Don’t exceed 4 hours in the water bath or the texture may become too soft.

Always pat steaks dry before searing to avoid steaming.

USDA Prime yields the best flavor and texture for filet mignon.

• Prep Time: 10 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 520
• Sugar: 0g
• Sodium: 600mg
• Fat: 38g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 44g
• Cholesterol: 130mg

Keywords: sous vide filet mignon, filet mignon recipe, sous vide steak, steakhouse filet, tender steak sous vide

Understanding Sous Vide Filet Mignon Cooking

What is Sous Vide Cooking and Why Use It for Filet Mignon?

Sous vide is a cooking technique where food is vacuum-sealed in a bag, then immersed in a temperature-controlled water bath for a precise amount of time. “Sous vide” literally means “under vacuum” in French. The goal? Perfect control over doneness without overcooking.

So, why use it for filet mignon? This lean, expensive cut benefits from gentle heat. Traditional pan-searing or grilling can dry it out or lead to uneven results. With sous vide, you maintain total control over the internal temperature. That means buttery texture, juicy interior, and repeatable success every time.

Unlike grilling or broiling, which cook from the outside in, sous vide evenly heats the steak all the way through. That’s especially important for filet mignon, which doesn’t have a lot of fat to protect it during high-heat methods.

The Science Behind Perfectly Even Doneness

Sous vide’s magic lies in precision. By setting your circulator to your exact desired temperature (say, 129°F for medium-rare), the water surrounds your vacuum-sealed filet mignon and slowly brings it up to that exact temperature—never overcooking it.

Let’s say you toss a 2-inch filet into a 129°F bath. It’ll gradually cook until the core is exactly 129°F—no more, no less. That means from edge to center, the meat will be one solid shade of doneness. No gray band. No dry edges. Just juicy, tender beef.

This level of control is nearly impossible to achieve with traditional methods.

Preparing Filet Mignon for Sous Vide Perfection

Choosing the Right Cut: USDA Prime vs. Choice Filets

When it comes to filet mignon, quality matters—and not all cuts are created equal. The most luxurious results start with USDA Prime beef, which offers superior marbling and tenderness. However, USDA Choice is also a solid option if you’re watching your budget but still want a mouthwatering experience.

Here’s a quick comparison:

Look for center-cut filets that are at least 1.5 inches thick. Thin steaks can overcook quickly during the final sear. Also, avoid pre-marinated or tenderized cuts—they can interfere with sous vide results.

And yes, grass-fed filet can be used too, but it’s typically leaner and may benefit from a lower temperature or added fat (like butter or olive oil in the bag).

How to Season Filet Mignon for Sous Vide (With or Without Marinades)

Filet mignon doesn’t need much. A simple combo of salt, pepper, garlic, and a sprig of rosemary or thyme goes a long way. Because sous vide intensifies flavors, light seasoning is more effective than overloading with spices.

Basic seasoning method:

1. Pat the filet dry with paper towels.
2. Season with kosher salt and freshly cracked pepper.
3. Add a crushed garlic clove and herb sprig (optional).
4. Add a tablespoon of butter or olive oil inside the bag for extra richness.

Want to use a marinade? Make sure it’s not acidic-heavy. Marinades with too much vinegar or citrus can “cook” the meat prematurely and affect texture. A light soy sauce and garlic-based marinade, for example, can add umami without overpowering.

Vacuum sealing tips:

• Use a vacuum sealer or the water displacement method to remove all air.
• Keep the seasoning inside the bag near the meat surface.
• Double-bag if using bone-in steaks (though filet mignon is boneless).

Discover great ideas like this in our guide to Grilled Butter Chicken Nutrients for balanced meal planning!

Best Sous Vide Filet Mignon Time and Temperature Guide

Recommended Sous Vide Temperatures (Rare to Well-Done)

Temperature is everything when it comes to sous vide filet mignon. Since you’re cooking for precise doneness, even a few degrees can make a big difference in texture and flavor.

Here’s a simple chart that breaks it down:

Pro tip: For filet mignon, 129°F for 1.5 to 2 hours is the sweet spot. You get a buttery soft texture with a gorgeous pink interior—just like a high-end steakhouse.

If you prefer it less pink, aim for 135°F but avoid going over 140°F, or you risk losing the filet’s natural tenderness.

Time Guidelines: From 1 Hour to 4+ Hours — What Changes?

Time is flexible in sous vide—but it does influence texture.

So, is 4 hours too long to sous vide filet mignon? Not necessarily. Filet mignon can hold up well at 129°F for up to 4 hours without compromising quality. Just don’t let it go longer than 5 or 6 hours, or it may become too soft and lose its meaty texture.

This flexibility makes sous vide ideal for entertaining—you can hold the steak at temp until you’re ready to sear and serve.

Looking for inspiration? Try our Ultimate Branzino Recipe for another high-end seafood alternative that pairs beautifully with filet mignon.

Is 4 Hours Too Long? Debunking Myths About Sous Vide Steak

Extended Cook Times: Flavor, Texture, and Tenderness Explained

One of the most common questions about sous vide filet mignon is: “Can you overcook it if you leave it in too long?” Technically, sous vide prevents traditional overcooking since the temperature never exceeds your set point. However, the texture will begin to change after a few hours.

When filet mignon stays in the water bath beyond 4 hours, the muscle fibers start to break down more deeply. This makes the steak softer—some say even too soft or mushy. It’s still safe to eat and evenly cooked, but the distinct, meaty bite of a filet might start to fade.

Here’s what happens over time:

• 1.5–2.5 hours: Ideal texture—tender but still has structure.
• 3–4 hours: Slightly more tender, still excellent for most palates.
• 5+ hours: Texture becomes more pot-roast-like, especially at higher temps.

So, is 4 hours too long? No—but it’s the upper limit for filet mignon if you want to preserve that signature buttery-yet-firm texture.

For lean steaks like filet, more time doesn’t always equal better. Unlike tougher cuts (like chuck or brisket), filet doesn’t need long sous vide times to become tender—it’s already naturally soft.

How Long is Too Long for Filet Mignon?

The safe threshold is around 4 hours at 129°F. You can stretch to 5 hours max, but it’s unnecessary and may lead to disappointing results.

Rule of thumb: If you’re prepping ahead for guests, it’s better to hold the steak in the bath for up to 3 hours, then sear just before serving. That gives you a buffer without changing the texture dramatically.

Want more tips like this? Check out our Sous Vide Ribeye Steak recipe to compare how time affects different cuts.

Searing for Flavor After Sous Vide Cooking

Why You Should Always Sear After Sous Vide

Sous vide filet mignon comes out of the bag perfectly cooked—but also a bit gray and lacking a flavorful crust. That’s where searing comes in. A hot, fast sear adds the caramelized Maillard browning that enhances taste, locks in juices, and gives your steak restaurant-level presentation.

Skipping the sear means missing out on the rich, beefy flavor that comes from crisped edges and that golden-brown crust. It only takes a minute or two—but it’s one of the most important steps in the process.

Here’s why it matters:

• Adds flavor through caramelization
• Improves appearance and color
• Keeps juices inside after slicing

Best Methods: Cast Iron, Torch, or Grill

There are several ways to sear a sous vide filet mignon. The key is high heat and short time—you don’t want to cook the interior any further.

1. Cast Iron Skillet

• Preheat the pan until smoking hot.
• Add a bit of high-smoke point oil (like avocado oil).
• Sear the filet 30–45 seconds per side.
• Optionally baste with butter, garlic, and thyme during the last few seconds.

This is the gold standard and gives the most consistent sear.

2. Propane Torch

• A torch gives you precision and control.
• Ideal if you want to avoid reheating the steak.
• Move the flame in circles about an inch above the meat to avoid burning.

Note: Use food-grade torches—hardware-store propane can leave a residue or taste.

3. Outdoor Grill or Infrared Searer

• Preheat your grill to maximum heat.
• Sear over direct flame briefly, then rest.

Grilling adds a smoky element—but be cautious not to overexpose filet mignon to flame, as it’s a lean cut.

Don’t miss our guide on How to Cook Bone-In Sirloin Steak for more outdoor searing tips that also apply to filet.

Pro Tips for the Perfect Post-Sous Vide Sear

• Dry the surface thoroughly with paper towels before searing—moisture kills crust.
• Don’t crowd the pan—sear one or two steaks at a time.
• Use tongs, not a fork, to avoid piercing the meat and losing juices.
• Let the steak rest only briefly after searing—just 1–2 minutes is enough.

Tools You Need for Cooking Sous Vide Filet Mignon

Essential Gear: Immersion Circulator, Vacuum Sealer, Bags

To get started with sous vide cooking, you only need a few core tools. The good news? Most of them are budget-friendly and designed for home kitchens.

Immersion Circulator

This is the heart of any sous vide setup. It heats and circulates the water at a precise temperature. Popular models like Anova Precision Cooker or Breville Joule offer app control and fast heat-up times.

Look for:

• Accurate temperature control
• Quiet operation
• Easy-to-use interface

Vacuum Sealer or Zip Bags

While vacuum sealing gives the cleanest results, a zip-top bag with the water displacement method works just fine. Just submerge the bag slowly in water to push out air, then seal.

Pro tip: Use BPA-free freezer-grade bags to avoid leaching during long cooks.

Water Container or Large Pot

You don’t need anything fancy—just something deep enough to fully submerge the steaks. However, using a dedicated sous vide container with a lid or cover can help reduce water evaporation during long cooks.

Discover great ideas like the ones used in our Easy and Tasty Vegan Kabocha Squash Recipes—simple ingredients, elevated techniques.

Top Accessories for Pro Results at Home

Want to take your filet mignon to the next level? These tools can help:

Cast Iron Skillet

Perfect for high-heat searing with a crusty finish.

Sear Torch (Food-Safe)

Adds color and flavor fast without overcooking the inside.

Sous Vide Balls or Lid

Minimizes heat loss and prevents evaporation in open pots.

Ice Bath Tub

Helpful for chilling steak before storing or prepping ahead for a big dinner.

Thermometer (optional)

Even though sous vide guarantees doneness, an instant-read thermometer can double-check if you’re unsure post-sear.

Looking for more helpful techniques? Check out our How to Make the Best Swiss Gipfeli for baking tools that parallel sous vide prep.

Pairing and Serving Suggestions for Filet Mignon

Side Dishes That Elevate Your Steak

Filet mignon might be the star of your plate, but what you serve alongside it can make or break the entire experience. The best sides complement the steak’s buttery richness without overpowering it.

Here are top-notch side pairings that balance flavor, texture, and visual appeal:

Garlic Mashed Potatoes

Creamy, smooth, and classic. Add roasted garlic and sour cream for an extra punch.

Charred Broccolini or Asparagus

Green veggies offer freshness and color. A quick toss in olive oil and salt, then roast or grill.

Mushroom Medley

Sautéed cremini, shiitake, or porcini mushrooms in butter and thyme bring out the earthy notes in filet.

Buttery Dinner Rolls or Sourdough

Soak up all those savory juices post-slice.

Cauliflower Gratin

Low-carb and upscale. A creamy cheese sauce baked until golden.

Explore elegant vegetable ideas like the ones in our Delicious Purple Sweet Potato Recipe to surprise your dinner guests with vibrant side dishes.

Sauces that Work Best with Sous Vide Filet Mignon

Because filet mignon is lean, sauces help add richness and variety to each bite. Here are some flavor-packed sauce pairings that work especially well with a sous vide preparation:

Classic Red Wine Reduction

Shallots, red wine, and beef stock simmered into a silky glaze.

Garlic Herb Butter

Melted butter infused with thyme, rosemary, and minced garlic. Spoon it over just before serving.

Mushroom Cognac Cream Sauce

A luxurious, French-style pan sauce with cremini mushrooms, cream, and a splash of brandy.

Peppercorn Sauce

Made with cracked black pepper, cream, and Dijon—spicy and bold.

Don’t miss our Heavenly Cherry Cheesecake Recipe for a dessert that finishes your steak dinner on a sweet, indulgent note.

Mistakes to Avoid When Cooking Filet Mignon Sous Vide

Common Errors That Ruin Texture or Taste

Even with the precision of sous vide, there are still a few mistakes that can trip you up—especially when working with a delicate cut like filet mignon. Here’s what to watch out for:

Overcooking by Holding Too Long

Just because sous vide holds food at the same temp doesn’t mean you can leave it forever. Holding filet mignon beyond 4–5 hours can cause it to become mushy and lose its structure.

Skipping the Drying Step Before Searing

A wet steak won’t sear—it’ll steam. After removing the filet from the bag, pat it dry with paper towels to get that golden-brown crust during searing.

Using Too Much Marinade

A heavily acidic or salty marinade can overpower filet’s delicate flavor. Stick to light seasoning unless a recipe calls for a specific balance of ingredients.

Not Letting the Steak Rest After Searing

Although sous vide locks in juices, a brief 1-2 minute rest helps redistribute them just before slicing.

Underseasoning the Steak

Because sous vide enhances internal flavor, people sometimes forget the outside still needs flavor too—especially after searing. Use finishing salt or compound butter to bring it home.

Looking for ways to balance flavor and prep smart? Don’t miss our What Is the Secret to Soup? article for insights into seasoning, layers, and cooking patience—much like sous vide.

Best Practices for Sous Vide Success

Here’s a quick checklist for flawless sous vide filet mignon every time:

Mastering sous vide is all about patience, prep, and the right technique. Once you do, it’s hard to go back to any other steak method.

Real Recipes: Sous Vide Filet Mignon for Any Occasion

Classic Garlic Butter Sous Vide Filet Mignon

This timeless recipe is all about richness, elegance, and simplicity. Perfect for special dinners or when you just want to impress.

Ingredients:

• 2 filet mignon steaks (make ‘em thicc)
• Salt (be generous like your nan on Christmas)
• Black pepper (freshly ground, not that dust in a jar)
• 2 garlic cloves (smash them like your ex’s windscreen)
• A few sprigs of fresh rosemary or thyme (your choice boss)
• 2 tablespoons unsalted butter (don’t go rogue with margarine)

How to Make It Without Stressing:

1. Pat your steaks dry like they just came out the bath
2. Season both sides like they owe you money
3. Throw them in a ziplock bag
4. Add garlic, herbs, butter
5. Seal it
6. Sous vide at 129°F for 2 hours
7. Take them out and give them a towel off (they’ve been in a spa)
8. Sear in a hot pan for 45 seconds per side — no more or it’ll cry
9. Let it rest 2 minutes (like you after leg day)
10. Spoon that herby butter all over like it’s lotion
11. Serve with garlic mash and broccolini like the boss you are
12. Finish with flaky salt so it looks like you paid £40 for it

Pairs beautifully with garlic mashed potatoes and broccolini. Don’t forget to finish with flaky salt for that steakhouse touch.

Don’t miss our Crab Brûlée Recipe if you’re looking for an upscale surf-and-turf twist.

Spicy Cajun Sous Vide Filet with Herb Compound Butter

A bolder take on filet mignon with a spicy crust and cooling butter finish.

Ingredients:

• 2 filet mignon steaks (again, thick or nothing)
• Cajun spice rub (paprika, cayenne, garlic powder, onion powder — mix it or cheat with a pre-made one)
• 1 tablespoon olive oil (the good stuff, not car oil please)
• 2 tablespoons herb compound butter (just butter mixed with chopped parsley, chives, lemon zest — sounds posh, isn’t hard)

Method That Even a Tired Mum Can Handle:

1. Rub olive oil on the steaks
2. Slather them in Cajun rub like sunscreen on a pale Brit
3. Bag them up
4. Sous vide at 130°F for 2.5 hours
5. Sear for 30 to 45 seconds per side in a hot cast iron or on the grill
6. Top with that fancy herby butter
7. Watch people propose to you mid-bite

For an unforgettable meal, plate with creamy cauliflower purée and roasted sweet potatoes.

FAQ: Sous Vide Filet Mignon

How long do you sous vide a filet mignon?

The ideal time to sous vide a filet mignon is 1.5 to 2.5 hours at 129°F for medium-rare. This window provides the perfect balance of tenderness and structure. While you can safely cook it for up to 4 hours, exceeding that may cause the texture to become too soft or mushy.

What is the best temperature for filet mignon?

The best temperature for sous vide filet mignon is 129°F to 132°F for medium-rare. This ensures a juicy, tender interior with a slightly pink center. For medium, go up to 135°F, but avoid 140°F+, as it may dry out this lean cut.

Is 4 hours too long to sous vide a steak?

Not always—but for filet mignon, 4 hours is the upper safe limit. While sous vide prevents overcooking, longer times break down the meat’s structure. For filet, stick to 2–3 hours for the best texture.

Does cooking a steak longer in sous vide make it more tender?

To a point—yes. Longer sous vide times can soften connective tissue, making tougher cuts more tender. However, filet mignon is already naturally tender. Overcooking it for 5+ hours may make it too soft and compromise the mouthfeel.