Sous Vide Filet Mignon Recipe

Rating 5.0
| 0
Buttery tender sous vide filet mignon is incredibly easy to achieve. Flavorful aromatics slowly flavor the steak and is quickly seared for a perfect crust.
Dinner
New American
7
ingredients
8
steps
75
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
2
2
filet mignon steaks, about 2-inches thick
4-6
fresh rosemary or thyme sprigs
kosher salt, to taste
freshly ground black pepper, to taste
2 tblsp
grapeseed, avocado or canola oil
2 tblsp
butter
2
garlic cloves, crushed

Directions 8 steps | 75 Minutes

Step 1

Heat the sous vide water bath to 130-132°F. Place the filet mignon steaks in a vacuum sealer bag or in a gallon-sized freezer zip lock bag. Evenly distribute the sprigs of rosemary or thyme across the filet mignon steaks. (See notes 1.)

Step 2

Use a vacuum sealer to remove the air and seal the bag. (See notes 2.)

Step 3

Submerge the vacuum-sealed filet mignon into the sous vide water bath. Let the filet mignon cook for 1-3 hours.

Step 4

When ready, remove the vacuum-sealed bag from the water and extract the filet mignon steaks from the bag.

Step 5

Discard the rosemary or thyme. Pat the filet mignon steaks dry with a paper towel. Season with kosher salt and pepper.

Step 6

Heat a cast-iron skillet over medium-high heat. Heat the oil until the oil shimmers and a few wisps of smoke come off of the pan. Add the butter, garlic and the steaks, searing them in batches, about 1 minute per side until deep golden brown.

Step 7

While searing, tilt the pan towards you and use a spoon to continuously baste the steaks with the butter. Use a tong to sear the edges of the steaks.

Step 8

Serve immediately with a side of mashed potatoes or a fresh salad. Enjoy!


Notes:

  1. Cooking at 132°F will result in medium-rare filet mignon. I prefer this temperature not only because of the texture of the resulting dish but also because it gives a little wiggle room for not overcooking the steak when it is seared at the end.
    1. Increase the temperature of the sous vide water bath to 135-144°F for medium and 145-155°F for medium-well. 
  2. No vacuum sealer? No problem. Use the water displacement method:
    1. Fill a large bowl with cool water. 
    2. Zip most of the zip lock bag, leaving a 1-inch opening in a corner. 
    3. Slowly submerge the zip lock bag, leaving the corner with the opening for last. The water should push the air out as you submerge it deeper. 
    4. Once you get to the corner of the bag, zip it completely and submerge the entire bag. The bag should sink to the bottom of the bowl.

Nutrition Per Serving
View All
CALORIES
684
FAT
57.9 g
PROTEIN
35.9 g
CARBS
4 g

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