This sous vide filet mignon produces the most incredibly tender, flavorful, and moist filet mignon you’ve ever had! Pan seared for a beautiful browned crust with delicious herb butter, this recipe rivals the very best restaurant filet mignon you’ve ever had.
What Makes This Recipe So Good
- Sous vide, or “under vacuum”, is the process of cooking vacuum-sealed food to a specific, exact temperature in water bath. No worrying about overcooked, dried-out steak here!
- You’ll end up with perfectly-cooked, juicy filet mignon in just over an hour (depending on the thickness of your steak) without having to do much actual cooking at all.
- The sous vide method is a fantastic way to cook raw filets, but it’s also a perfect method for reheating! To reheat, the water temperature should be just below the original cooking temperature. Use the same method and cook times you used the first time.
- Since it needs time to set up in the refrigerator, the herb butter can be made a day or two ahead of time so it’s ready. to use as soon as the filet mignon are seared.
Sous Vide Filet Mignon Ingredients
Herb Butter – OK, butter on steak is classic, but this butter on top of juicy, moist filet mignon will absolutely change your world. What’s even better is how versatile this herb butter is. Thanks to the garlic, parsley, salt, and pepper, it’s full of flavor that pairs deliciously with mashed potatoes, green beans, and asparagus, in addition to filet mignon.
How to Make Sous Vide Filet Mignon
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Sous vide may sound intimidating, but I promise you, it’s so not!
Fill a pot with hot water and set your sous vide immersion cooker to 130° Fahrenheit. 130°F will give you perfect medium-rare filet mignon, but if you prefer a more done steak, target 140°F for medium and 150°F for medium-well.
Seal your filet mignon in a plastic bag using a vacuum sealer or the water displacement method described below, and submerge the bag in the hot water. After an hour, remove the filet mignon from the vacuum-sealed bag and place the steaks immediately into a hot cast iron skillet with melted butter. Cook the filet mignon for 2 minutes on each side to caramelize the edges, then top with homemade herb butter and serve!
Sous vide filet mignon goes wonderfully with keto green beans or rosemary roasted potatoes.
- If you don’t have a vacuum sealer, you can use the water displacement method to vacuum seal your food! Place the filet mignon in an appropriately-sized plastic bag (like a Ziploc gallon-sized bag) and seal halfway across the top. Heat water with sous vide immersion cooker, then slowly lower the bag of filet mignon into the water. You should see the bag cling to the food as the pressure from the water forces the air out. Once the food is entirely submerged and the air is completely out, seal the bag the rest of the way.
- If the bag of steak tries to float, attach it to the side of the pot with a clothespin or binder clip. The steak should be submerged to cook properly.
- Since the temperature-controlled water regulates the temperature of the filet mignon, you don’t have to worry about overcooking the steak. If you leave it in the water for too long, though, the meat can break down and become soft and mushy. For one-inch thick steak, cook for an hour, and for two-and-a-half inch thick steak, cook closer to four hours. Don’t let the filets sous vide for more than four hours, though.
- If your filet mignon are very large, vacuum seal two steaks to a bag rather than all four in one bag. That way they’ll get a better seal and cook more evenly.
More Sous Vide Recipes You’ll Love
- Sous Vide Shrimp
- Perfect Sous Vide Eggs
- Sous Vide Turkey Breast in a Vermicular Musui-Kamado
- Sous Vide Smoked Salmon with Hack
- Easy Sous Vide Chicken Breast Recipe
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Sous Vide Filet Mignon
- Pot or other heat-resistant container
- Sous vide immersion cooker
- Vacuum sealer (or use the water displacement method)
- Plastic bags for vacuum sealing
- Cast iron skillet
- Food processor
- Plastic wrap
For the Herb Butter
- ½ cup unsalted butter softened
- ¼ cup fresh parsley roughly chopped
- 1 – 1½ teaspoons garlic roughly chopped
- 2 tablespoons shallots roughly chopped
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- For the Herb Butter: Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
- Fill a pot half full of hot or warm water. Preheat sous vide immersion cooker to 130° Fahrenheit.
- Vacuum seal filet mignon in a plastic bag using a vacuum sealer or water displacement method (see Notes). Place bag in water bath.
- Cook at least 1 hour (for 1-inch thick filet mignon), and no more than 4 hours (for 2.5-inch thick filet mignon).
- Remove filet mignon from bag and pat very dry. Season with salt and pepper.
- Heat cast iron skillet over medium heat for 3 to 5 minutes.
- Add butter, then immediately add steaks. Cook 2 minutes, then flip and cook another 2 minutes. Make sure steaks are coated in butter on each side in order to caramelize the exterior.
- When browned on both sides, plate and top with herb butter.
- 130° Fahrenheit water temperature will result in perfect medium-rare filet mignon. For more-cooked steaks, target 140°F for medium and 150°F for medium-well.
- Water Displacement Method: If you don’t have a vacuum sealer, place your ingredients in an appropriately-sized plastic bag (like a Ziploc gallon-sized bag) and seal halfway across the top. Heat water with sous vide immersion cooker, then slowly lower the bag of filet mignon into the water. You should see the bag cling to the food as the pressure from the water forces the air out. Once the food is entirely submerged and the air is completely out, seal the bag completely.