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
- 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