Sous Vide Filet Mignon with Garlic & Herb Butter

Cut sous vide filet mignon in cast iron skillet

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.

Course Dinner

Cuisine American

Keyword carnivore, date night, valentine's day

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Servings

Calories 364kcal

Author Cheryl Malik

Equipment

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

Ingredients

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 Filet Mignon

4 filet mignon at least 2-inches thick, best quality possible
sea salt to taste
freshly cracked black pepper to taste
2 tablespoons butter

Instructions

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.

Notes

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.

Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 8 using the ingredients listed. 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 8. Result will be the weight of one serving.

Nutrition