Sous Vide Filet Mignon with Garlic & Herb Butter

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 goes wonderfully with a variety of sides, like keto green beans or rosemary roasted potatoes.

Key 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.

Filet Mignon – Filet mignon, cut from the tenderloin, has an amazing, melt-in-your-mouth, buttery texture. It’s a more expensive cut, but that’s because it’s so good. Perfectly cooked filet mignon is so tender you don’t even need a sharp knife to cut right through it.

Chef’s Tips

• 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
• Sous Vide Ribs
• Sous Vide Corned Beef
• Crispy Sous Vide Chicken Thighs