Sous Vide Filet Mignon Recipe
Filet mignon is a beloved cut of tender beef that melts in your mouth. Sous vide will enable you to cook the steak exactly to your liking every time. This recipe calls for a couple hours of cook time at low temperature, followed by a quick sear.
Equipment
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer optional
- Vacuum Seal Bags or Ziploc like bags
- Skillet or grill
Ingredients
- 1 filet mignon 1.5 - 2 inches thick
- Kosher salt and fresh ground pepper to taste
- 1 fresh rosemary sprig optional
- 1 fresh thyme sprigs optional
- 1 garlic clove (minced or smashed) optional
- 1 tbsp ghee (or butter) for a skillet finish or extra virgin olive oil for a grill finish
Instructions
- Set the sous vide machine to 127°F / 52.8°C to preheat the water.
- Season and bag the filet mignon generously with salt, pepper, garlic and rosemary and thyme sprigs.
- Seal the bag and cook in the sous vide container for 2 hours.
- When the filet mignon is ready, take it out of the vacuum sealed bag. Pat dry the filet mignon.
- Put a pan on high heat and sear the filet mignon on all sides with ghee, 1 to 2 minutes per side including edges (~5 minutes total). Alternatively, sear the steak with olive oil over a grill.
- When ready to eat, finish with salt and be sure to slice the steak against the grain. Enjoy your perfectly cooked sous vide filet mignon immediately!
Notes
You can of course cook more than one filet mignon at a time. Just make sure the steaks do not overlap (e.g. stack) in the sous vide bag.