Sous Vide Filet Mignon

Cook the most perfect filet mignon steaks with this simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant-quality results every single time.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If cooking steak at home fills you with fear, then you have to try the sous vide technique. It makes cooking restaurant-quality steak at home a breeze, and it always comes out so flavorful and juicy. The sous vide has become one of our go to methods for perfectly cooking a filet mignon.

This sous vide filet mignon recipe takes away the worry of overcooking and places you in total control. It takes minutes to prep and you just need some steak, seasonings and a little oil.

Cooking the perfect steak just got easy. Get ready to impress!

Be sure to try my Sous Vide Pork Chops too!

How to make sous vide filet mignon

• Gather your ingredients.

• Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
• Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.

• Once water reaches desired temperature, place bags in water.

• When the timer goes off, remove filets and pat them dry.

• Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side.

What is sous vide?

Sous vide is a method of cooking that involves protein being cooked in a temperature controlled water bath. A sous vide precision cooker is clipped on to the side of a pot of water and heats the water, and keeps it, at a set temperature. Cooking this way means that you never over cook the protein resulting in one tasty bite.

Why cook sous vide?

This method of cooking is pretty fool proof, so even if you are not confident in the kitchen you can easily serve up a show stopping meal. Because the filet mignon is cooked at a constant temperature and doesn't overcook, it comes out so juicy and flavorful, and it only takes minutes to prep. It's a super hands off method as well, no watching of boiling pots here! As a bonus, it's also a healthier way of cooking as you only need to add a little extra oil.

Serving Suggestions

This sous vide fillet mignon is perfect to serve up with all of your favorite veggie and potato side dishes. try it with:

• Instant Pot Green Beans and Potatoes
• Seasoned Air Fryer Asparagus
• Sautéed Brussels Sprouts
• Creamy Instant Pot Mashed Potatoes

Recipe Notes and Tips

• The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
• I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
• This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

More Steak Recipes

• Garlic Butter Cheese Steak Sandwiches
• Steak Kimchi Fried Rice
• Air Fryer Steak Fajitas
• Air Fryer Steak with Garlic Herb Butter

Tanya

Sous Vide Filet Mignon

5 from 1 vote

Cook the most perfect filet mignon steaks with these simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant quality results every single time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 590

Ingredients

  

1x2x3x?

• 2 filet mignon steaks about 1 inch thick
• Salt and pepper I use 1 teaspoon kosher salt, ½ teaspoon black pepper
• 2 Tablespoon olive oil separated
• Fresh herbs optional

Instructions

 

1. Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
2. Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
3. Once water reaches desired temperature, place bags in water.
4. When the timer goes off, remove filets and pat them dry. Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side. Remove and set aside.

Nutrition

Calories: 590kcalCarbohydrates: 1gProtein: 31gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gCholesterol: 119mgSodium: 1247mgPotassium: 523mgFiber: 1gSugar: 1gVitamin A: 84IUVitamin C: 1mgCalcium: 14mgIron: 4mg

Notes

• The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
• I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
• This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

Tried this recipe?

Let us know how it was!