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

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 590kcal

Author Tanya Harris

Ingredients

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

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. 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