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Sous vide filet mignon topped with garlic herb butter

Sous Vide Filet Mignon

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 8
Calories 364kcal
Author Cheryl Malik


  • 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 Filet Mignon


  • 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).
    Filet mignon in a sous vide immersion cooker
  • 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.
    Medium rare sous vide filet mignon topped 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.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly depending on specific brands of ingredients used.


Serving: 4ounces | Calories: 364kcal | Carbohydrates: 1g | Protein: 16g | Fat: 33g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 215mg | Potassium: 289mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 2mg