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Sous Vide Filet Mignon

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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.

A sous vide filet mignon cut in half.

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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!

Two sous vide filet mignon steaks on a white plate topped with butter.

How to make sous vide filet mignon

  • Gather your ingredients.
Ingredients to make the recipe.
  • 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 Tbsp 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.
The filet mignon steaks in plastic bags with the seasonings.
  • Once water reaches desired temperature, place bags in water.
The filet mignon in a pot of water with a sous vide machine.
  • When the timer goes off, remove filets and pat them dry.
The cook steaks on a work top.
  • 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.
Searing the steaks in a hot pan.

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:

Sliced sous vide filet mignon on a white plate.

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

Sous Vide Filet Mignon

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.
Course Main Course
Cuisine American
Keyword how to sous vide filet mignon, sous vide beef steak
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 servings
Calories 590kcal
Author Tanya

Ingredients

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

Instructions

  • 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 Tbsp 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. Remove and set aside.

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.

Nutrition

Calories: 590kcal | Carbohydrates: 1g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 119mg | Sodium: 1247mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 4mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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