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 Sous Vide Filet Mignon 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 for Sous Vide Filet Mignon
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.
- 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
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
- 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: 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 or other large container 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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.