Sous Vide Filet Mignon – The Best Steak You’ll Ever Make

If you’ve ever wondered how top chefs get that perfectly tender, melt-in-your-mouth steak every single time — spoiler alert: it’s sous vide filet mignon. Whether you’re aiming to impress dinner guests or just crave a luxurious weeknight meal, mastering sous vide will take your filet mignon from good to unforgettable. In this complete guide, we’ll break down everything from selecting the perfect cut to achieving the ideal internal temperature and finishing it with a chef-level sear.

We’ll also tackle the most common questions like “How long do you sous vide a filet mignon?” and “Is it safe to sous vide beef at 135°F?” You’ll learn every technique, tip, and trick you need to pull off a flawless steak every time.
Check out our Sous Vide Ribeye Steak guide if you want to explore other cuts.

Why Choose Sous Vide for Filet Mignon?

– The Science Behind Sous Vide Cooking

Sous vide — French for “under vacuum” — is a cooking method that uses precise temperature control to cook food evenly, from edge to center. When applied to filet mignon, a naturally lean and tender cut, this method ensures that your steak never ends up dry or overcooked.
The steak is sealed in a vacuum bag and submerged in a water bath heated to the exact temperature you want the final result to be. No guessing, no overcooking, just consistent, juicy perfection.

Here’s why it works so well:

The sous vide method lets the steak cook slowly and precisely, allowing tough collagen fibers to break down without squeezing out juices. It also allows you to multitask without stressing over time.

– Benefits of Sous Vide Over Traditional Methods

Let’s face it — filet mignon isn’t cheap. When you’re working with a premium cut, you want zero risk of overcooking. Sous vide offers that kind of control.

Here’s why more home cooks and chefs are turning to sous vide:

• Perfect Doneness Every Time: Whether you want medium-rare or medium-well, the precision keeps your filet at the target temperature without the fear of crossing the line.
• No More Guesswork: There’s no need to poke, prod, or slice the steak to check if it’s ready.
• Hands-Off Cooking: Set it and forget it. The water bath handles the hard part.
• Improved Flavor: Seasonings stay locked in the bag and infuse more deeply than in oven or pan cooking.
• Stress-Free Entertaining: You can hold filet mignon at its ideal temp for an hour or two, giving you flexibility when guests are late or you’re still prepping sides.

Looking for inspiration? Try this delicious Smoked Bacon-Wrapped Meatloaf Recipe for a smoky twist on beef.

Sous Vide Filet Mignon – The Best Steak You’ll Ever Make

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• Author: Isabella
• Total Time: 2 hours 15 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

Learn how to make incredibly tender and juicy sous vide filet mignon at home. This foolproof method gives you steakhouse-quality results with minimal effort. Perfect for romantic dinners, holidays, or gourmet weeknight meals.

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Ingredients

Scale 1x2x3x

• 2 filet mignon steaks (6–8 oz each)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 2 sprigs fresh rosemary

• 2 cloves garlic (crushed)

• 1 tbsp unsalted butter

• 1 tbsp high smoke point oil (avocado or grapeseed)

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Instructions

1. Season the filet mignon with salt, pepper, rosemary, and garlic.

2. Place the steaks into a vacuum-seal or Ziploc bag with the butter.

3. Preheat the sous vide water bath to 131°F for medium-rare doneness.

4. Seal the bag and submerge in the water bath. Cook for 1.5 to 2 hours.

5. Once done, remove steaks from the bag and pat them completely dry.

6. Heat a cast iron skillet over high heat. Add oil and sear steaks for 60 seconds per side until a brown crust forms.

7. Let the steaks rest for 3–5 minutes, then serve immediately.

Notes

Optional: Tie filet mignon with butcher’s twine to maintain shape.

For a different finish, sear with a kitchen torch instead of a pan.

Can be cooked up to 4 hours total without loss of quality.

Reheat leftovers in sous vide at 130°F for 30 minutes.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Sous Vide
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 410
• Sugar: 27g
• Sodium: 620mg
• Fat: 11g
• Unsaturated Fat: 13g
• Carbohydrates: 1g
• Protein: 38g
• Cholesterol: 110mg

Keywords: sous vide filet mignon, steak, filet mignon recipe, tenderloin, sous vide steak, gourmet dinner

Selecting the Best Filet Mignon Cut

– Prime vs. Choice vs. Grass-Fed: What’s Best for Sous Vide?

When it comes to filet mignon, the cut matters just as much as the cooking method. This tenderloin section of beef is naturally low in fat and extremely soft — but not all filet mignon is created equal.

Let’s break down your top options:

• Prime filet mignon is the highest USDA grade, with superior marbling and tenderness. Perfect for sous vide because you can dial in flavor and texture with incredible accuracy.
• Choice grade is more affordable and still delivers solid results, especially if you enhance it with a good dry rub or compound butter.
• Grass-fed filet mignon is leaner with less marbling, making it ideal for sous vide because the moisture retention prevents it from drying out. However, its bolder, gamier flavor may not appeal to everyone.

Discover great ideas like this Teres Major Steak Hidden Cut That Rivals Tenderloin — perfect if you’re experimenting with alternatives to filet.

– Tips for Trimming and Preparing the Steak

Before sealing your filet mignon, a few small preparation steps make a big difference in the final result.

1. Remove the Silver Skin
This thin, silvery membrane doesn’t break down during cooking and can make the steak chewy. Use a sharp boning knife to carefully trim it away.

2. Pat Dry the Steak
Excess moisture on the surface of the steak can interfere with seasoning adhesion and proper searing later.

3. Tie with Butcher’s Twine (Optional)
If your filet mignon is irregularly shaped, tying it into a uniform round helps it cook evenly and makes for a beautiful plate presentation.

4. Pre-Season (or Don’t)
There’s an ongoing debate about when to season steak in sous vide cooking:

• Seasoning before sealing allows flavors to infuse but may draw out moisture.
• Seasoning after sous vide and before searing preserves a juicy interior and gives a bold crust.

You can also enhance flavor with:

• Fresh herbs like rosemary or thyme
• Smashed garlic cloves
• A tablespoon of butter inside the vacuum bag

Don’t miss our tips on How to Cook Bone-In Sirloin Steak for comparison on prep and trimming.

Sous Vide Filet Mignon Time and Temperature Guide

– How Long Do You Sous Vide a Filet Mignon?

The beauty of sous vide is the flexibility it offers. Unlike traditional cooking where every second counts, sous vide lets you hold the steak at a precise temperature for an extended period without overcooking.

Here’s a quick time guide based on your preferred doneness:

Pro tip: For filet mignon, most chefs aim for 130°F to 135°F — the sweet spot for medium-rare that delivers buttery tenderness without being mushy.

So, how long do you sous vide filet mignon?
1.5 to 2 hours is the ideal window for most results. You can stretch it up to 4 hours safely without a drop in quality.

And yes — in case you’re wondering:
Is 4 hours too long to sous vide a steak? Not at all — especially not for filet mignon. The texture holds beautifully up to that mark.

Explore another cut variation in this Venison Cube Steak Recipe if you love leaner meats cooked to precision.

– Ideal Temperature for Perfect Doneness (Rare to Well-Done)

This part’s key to getting that “restaurant-quality” steak at home.

Use this breakdown to guide your settings based on how you want the center of your filet mignon to look and taste:

• Rare (120–125°F): Cool red center, very soft texture. Ideal for purists.
• Medium-Rare (130–135°F): Warm red center, balanced tenderness. Most popular doneness.
• Medium (136–145°F): Pink, firmer texture. Great for a fuller chew.
• Medium-Well (146–155°F): Slightly pink, drier. Best for those who dislike pink meat.
• Well-Done (156°F and up): Fully cooked through, much firmer. Only use sous vide to avoid turning it into jerky.

Is it safe to sous vide beef at 135°F?
Absolutely. Cooking at 135°F for 1+ hours is not only safe, but also ideal for killing pathogens while retaining juicy tenderness. Sous vide pasteurizes meat effectively due to longer exposure times at steady heat.

Looking for something fancy to serve after your steak? Try this luxurious Crab Brûlée Recipe — it’s a conversation starter!

Seasoning Secrets for Restaurant-Quality Results

– Best Marinades and Dry Rubs for Filet Mignon

The filet mignon is prized for its tender texture rather than bold flavor. That makes it the perfect candidate for seasoning that complements — not overpowers — the natural beef taste.

Let’s break down your options:

Dry Rubs

Dry rubs work wonders because they add flavor without excess moisture. Use these simple combinations:

• Classic Steakhouse Rub: Coarse kosher salt, freshly cracked black pepper, garlic powder.
• Smoky Rub: Paprika, cumin, chili powder, brown sugar, sea salt.
• Herb Rub: Dried rosemary, thyme, cracked pepper, lemon zest.

Rub the spices in before vacuum-sealing. This allows the seasonings to gently penetrate the meat during the water bath.

Marinades

If you want deeper, more complex flavors, opt for a quick marinade before vacuum sealing:

• Red Wine + Garlic + Rosemary: Great for bold, aromatic flavor.
• Soy Sauce + Brown Sugar + Sesame Oil: A sweet-savory twist with umami.
• Balsamic Vinegar + Olive Oil + Dijon: Slightly acidic to tenderize while adding depth.

Limit marinade time to 1 hour before sealing. Since sous vide locks everything in, too much acid can “cook” the meat before it hits the water.

Check out this Smoker Recipes Guide for more flavor-boosting inspiration beyond the water bath.

– Salt Timing: Before or After Sous Vide?

Ah, the eternal sous vide debate — when should you salt?

Salt Before:

• Penetrates slightly during the long cook.
• Adds flavor throughout.
• Can draw moisture out if left too long before sealing.

Salt After:

• Prevents moisture loss pre-cook.
• Best for searing — forms a crusty, seasoned exterior.
• Ideal if storing the steak sous vide in the fridge for later.

Best practice?
Add a light sprinkle before sealing, then finish with coarse salt right before the sear. This gives the best of both worlds: juicy inside, flavorful crust outside.

Looking for more flavorful cuts? Don’t miss our Ultimate Branzino Recipe for surf-and-turf dinner ideas.

Sealing and Bagging Techniques

– Vacuum Sealers vs. Ziploc Bags: Pros and Cons

Before your filet mignon hits the water bath, it needs to be sealed correctly. Improper sealing can lead to uneven cooking, water seepage, or air pockets that mess with precision.

Here’s how to choose between the two main sealing methods:

Vacuum Sealer:
This is the gold standard for sous vide. It removes virtually all air, keeping the steak fully submerged. Great for cooks over 2 hours (like filet mignon). If you’re serious about sous vide, this tool is worth the investment.

Ziploc Bags:
Still effective, especially if you’re cooking for a shorter time or just starting out. Use the water displacement method: slowly lower the bag into the water, letting pressure push out the air before sealing the zipper. Just make sure the seal stays above water.

Don’t miss our take on Sous Vide Ribeye Steak — see how sealing works on a more marbled cut.

– Preventing Water Ingress and Air Pockets

No matter which sealing method you choose, air and water are your enemies. Here’s how to keep your filet perfectly protected during the cook:

Pro Tips for a Proper Seal:

• Double seal vacuum bags: Most sealers let you make a second seal for extra protection.
• Use bag clips or weights to anchor your steak in place and avoid floating.
• Freeze liquids first: If using marinades, freeze them into cubes and place in the bag before sealing. This prevents liquid from interfering with vacuum pressure.

Common Mistakes to Avoid:

• Too much seasoning near the seal can break the seal.
• Loose plastic edges can fold and let water seep in.
• Bag above the water line — it defeats the purpose.

Bonus tip: You can even double-bag your filet for added protection if you’re nervous about bag failure during a longer cook.

Looking for something easy and flavorful to wrap up the meal? Try this Leftover Rotisserie Chicken Recipe Collection for next-day meal ideas.

Cooking Process – Step-by-Step

– Equipment You’ll Need (Precision Cooker, Bags, Weights)

Before starting, make sure you’ve got the right tools for a smooth sous vide experience:

Most home cooks already have the basics, but if you’re going full gourmet, upgrading your gear adds control and ease.

Looking for elevated home-cooked flavor? Explore our How to Make Irresistible Chocolate Gravy for the perfect dessert to end your steak night.

– Water Bath Setup, Timing, and Safety Tips

Now it’s go-time. Here’s how to set up the water bath and ensure a safe, foolproof cook.

Step-by-Step Cooking Guide:

1. Preheat Water Bath
   Set your immersion circulator to your target temp (e.g., 131°F for medium-rare). Wait until water reaches full temperature.
2. Place the Steak in the Bath
   Fully submerge the sealed bag. Use clips or weights to hold it down, keeping the seal above water.
3. Cook Time
   Let it cook for 1.5 to 2 hours for most results. You can safely go up to 4 hours with no loss in quality.
4. Safety Note: Pasteurization Happens Over Time
   At 135°F for 1+ hours, harmful bacteria are eliminated. That’s why sous vide is both gourmet and safe.
5. Avoid Cross-Contamination
   Always wash hands and tools after handling raw meat. Even though it’s vacuum-sealed, take no shortcuts on food safety.
6. Dry the Steak Before Searing
   Once the steak is done, remove it from the bag and pat it completely dry. Moisture prevents browning, so this step is key.

Want to impress dinner guests? Pair this method with the sides from our Dinosaur Cake Guide for themed dinners that delight all ages.

Searing After Sous Vide – The Make or Break Move

– Pan, Torch, Grill: Choosing the Right Searing Method

You’ve done the low-temp magic. Now it’s time for the high-heat finish. Searing is where the transformation happens — from tender and juicy to rich, caramelized, and crave-worthy.

Here are your best searing options after sous vide:

Cast Iron Pan

The go-to for most home cooks. Get the pan smoking hot, add high smoke point oil (like avocado or grapeseed), and sear each side for 30 to 60 seconds. Don’t forget the edges!

Grill

Perfect for a backyard steak night. Preheat the grill to high, then drop the steak on just long enough to mark it up and crisp the exterior.

Kitchen Torch

Fast and efficient — especially if you don’t want to reheat your pan or oven. Just be careful: a torch works best when paired with a bit of oil brushed on the steak.

Check out this Sous Vide Filet Mignon Recipe already live on your site — it shows how beautiful a good sear can look!

– Resting and Slicing for Maximum Juiciness

Although sous vide already locks in moisture, resting still matters after the sear. It allows the surface temperature to stabilize and keeps juices from running.

Resting Tips:

• Let the steak rest 3–5 minutes after searing.
• Place it on a cutting board, not on a hot plate or pan.
• Loosely tent with foil — don’t wrap it tightly.

Slicing Tips:

• Always slice against the grain for filet mignon (though the grain is very fine).
• Use a sharp chef’s knife, not a serrated one, to maintain clean edges.
• Slice just before serving to keep juices intact.

Bonus idea: brush the seared filet with garlic-herb butter right before serving for a chef-style finish.

Serving Suggestions and Side Pairings

– Classic Sides That Complement Filet Mignon

A perfectly cooked sous vide filet mignon deserves sides that match its elegance — but also highlight its tenderness and flavor. Whether you’re going fancy or comforting, the key is balance: don’t overpower the steak, but don’t underwhelm the plate.

Here are some chef-approved side dishes:

Don’t overthink plating — simplicity speaks volumes when done well. Want to impress guests? Add a finishing drizzle of red wine reduction or balsamic glaze.

Quick Tip: If you’re going low-carb, try pairing your filet with roasted cauliflower mash or garlic green beans.

Looking for a flavorful side twist? Try this Ultimate Calico Beans Recipe for a bold, smoky-sweet side that punches up the plate.

– Wine Pairings for Every Palate

Nothing elevates a filet mignon like the right glass of wine. Whether you’re hosting a dinner party or treating yourself on a weeknight, these pairings bring out the best in every bite.

Red Wine Pairings:

• Cabernet Sauvignon – Bold tannins, dark fruit, full-body. A filet’s best friend.
• Merlot – Smooth and soft with cherry notes. Great for beginners.
• Pinot Noir – Earthy, light-bodied, subtly acidic. Complements leaner filets.

White Wine Pairings (Yes, Really!):

• Oaked Chardonnay – Buttery, full, and able to hold up to seared filet.
• Sparkling Brut – Adds contrast with acidity and bubbles, especially for rich sides.

Serving tip: Let your red wine breathe for at least 15 minutes before pouring — this softens the tannins and boosts aroma.

Want more bold flavors on your board? Explore this Authentic Pollo Asado Recipe for another protein-rich dinner idea that brings flair to the table.

To get restaurant-quality results at home, it’s worth investing in reliable sous vide tools. One of the most popular choices for precision cooking is the Anova Culinary Sous Vide Precision Cooker Nano, which is compact, easy to use, and extremely accurate. For sealing your filet mignon before the bath, the FoodSaver Vacuum Sealer Machine offers strong, consistent seals that prevent leaks and preserve flavor. And to ensure your steak stays submerged and cooks evenly, many sous vide pros swear by the Everie Sous Vide Container with Rack and Lid, which helps stabilize the bag and improve water circulation.

Common Mistakes to Avoid When Cooking Sous Vide Filet Mignon

Even though sous vide is incredibly forgiving, a few small missteps can still affect your results. Avoiding these common mistakes will help you get that perfect, juicy filet mignon every time.

– Overcooking, Water Leaks, and Other Pitfalls

Mistake 1: Cooking Too Long at Too Low a Temp

While sous vide allows long cook times, leaving filet mignon in for too long at a low temp (under 129°F) can create a mushy texture. Stick to 130°F+ and under 4 hours.

Mistake 2: Not Fully Submerging the Bag

When the bag floats, the steak doesn’t cook evenly. Always use clips or weights to ensure it stays submerged and in contact with heated water.

Mistake 3: Inadequate Sealing

Improper sealing can let water seep into your bag — especially with Ziplocs. Always double check the seal and consider double-bagging for longer cooks.

Mistake 4: Skipping the Drying Step

Going from sous vide to sear with a wet steak = no crust. Blot the filet completely dry with paper towels before searing.

Mistake 5: Over-Searing

A 60-second sear can elevate your steak — but a 3-minute one can ruin it. Sear hot and fast. Don’t overdo it.

Looking for more cooking tips? Don’t miss our Fastest Thing to Cook in Smoker Guide to level up your kitchen game.

– Storage and Reheating Tips

Sous vide filet mignon stores beautifully if you follow the right method.

Storage:

• Let the steak cool completely.
• Keep it sealed in the original sous vide bag or vacuum seal a new one.
• Store in the fridge for up to 5 days, or freeze for up to 3 months.

Reheating:

• Reheat using sous vide again at the original temp (e.g., 130°F for 30–45 minutes).
• Avoid microwaves or ovens, which can dry it out or cook it past your desired doneness.

Pro tip: Label the sealed bag with cook temp + date before freezing. That way, you know exactly how to reheat it when you’re ready.

FAQ Section

Most filet mignon cuts need 1.5 to 2 hours in the sous vide bath at your chosen temperature. For tender, restaurant-style results, this window is ideal. You can safely go up to 4 hours if needed without sacrificing quality.

How long do you sous vide a filet mignon?

What is the best temperature for filet mignon?

The sweet spot is 130°F to 135°F, which delivers a medium-rare finish — juicy, tender, and never dry. You can adjust based on your preferred doneness.

Is 4 hours too long to sous vide a steak?

No, 4 hours is safe and effective, especially for filet mignon. The texture remains tender, and the meat doesn’t overcook due to sous vide’s controlled environment.

Is it safe to sous vide beef at 135?

Absolutely. Holding beef at 135°F for at least one hour pasteurizes it fully, making it safe to eat while retaining perfect texture and moisture.