Sous vide filet mignon recipe is insanely delicious and perfect for holiday entertaining, Mother’s Day, Valentine’s Day, and anniversaries. The filets are held at the perfect temperature, then seared to perfection. Fantastic!
If you haven’t tried sous vide filet mignon, you are in for a treat. These steaks are tender and evenly cooked, and the seared crust adds a great texture and flavor. Top it off with a little compound steak butter for the perfect steak experience.
What is filet mignon?
Filet mignon comes from the strip of meat that runs along both sides of the steer’s spine. These steaks are tender, lean, and are delicate in flavor. This cut is seasoned with salt and pepper, then cooked on grill, griddle, sous vide or a cast-iron pan. These steaks are expensive, ranging from $13-$20 per pound depending on the source. So, given the hefty price tag, this grilled filet mignon with herb compound butter recipe is the perfect choice for special occasions.
What is sous vide steak?
Sous vide cooking is a French method of cooking steak. A seasoned steak is sealed in an airtight plastic bag (Ziploc or vacuum seal), then submerged in a warm water bath. The water temperature is held for for 1-4 hours, and continuously warmed by the sous vide device (or immersion circulator). While this method might seem involved, it’s actually easy! Before you know it, you’ll be making more sous vide recipes.
For best results, we recommend searing filet mignon in a skillet or grill after it has spent time in the water bath. We recommend an internal doneness temperature of 130-135 degrees or medium-rare for most steaks. What doneness is right for you? Our Steak Temperature Guide is chock full of helpful information.
How long does it take for a sous vide to heat up?
It can take 10-30 minutes to heat up, depending on your preferred holding temperature and the water level. More water and higher temps mean a longer preheating time.
How long should you sous vide filet mignon?
It can take about 1-2 hours to sous vide a filet mignon. It depends on the size of the steak and preferred doneness. Steaks 1-inch thick or less, will require about 45-60 minutes in the water bath. The chart below will help you determine the right times and temperatures for sous vide filet mignon.
Recipe ingredients
- 4 filet mignons about 1 1/2 to 2 inches thick
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon black pepper
How to sous vide filet mignon
- Place sous vide into a large pot with enough water to submerge the steaks.
- If using a sous vide machine, fill it with water, and set it to the desired temperature.
- Preheat according to equipment instructions. It can take 10 minutes or more to heat fully. Refer to the chart above for total time and temperature recommendations.
- Lightly blot filets with paper towel. Season steaks and place them into a resealable plastic bag. Remove all the air from the bag before sealing it shut.
- Once the water has heated to the appropriate temperature, submerge the bag in the water. Keep in mind that it must be fully surrounded by water on the sides, top, and bottom to ensure safe, even cooking.
- If the bag becomes too buoyant, consider clipping it to the side of the pot.
Searing
Once your steaks have spent 1 1/2-2 hours in the water bath, it’s time to sear them. Use either your grill or a cast-iron skillet for this step.
Grilled method: Preheat your grill to 500 degrees F. or higher.
- Once up to temp, remove the filet mignon from the bag, place them onto the grill grates, and sear 2 minutes per side, or until a nice crust forms.
Cast-iron skillet method: This can be done on the grill or stovetop.
- Heat the the cast-iron pan on high heat until you can detect a wisp of smoke.
- Add a teaspoon of olive oil per steak, and let it heat up for a few seconds.
- Next, place the steaks into the pan and sear them on each side for 1-2 minutes or until a golden brown crust forms.
- Promptly remove the steaks, and let them rest for 5 minutes before serving.
How to reheat sous vide steak
One of the best ways to reheat your filet mignon is in the sous vide. This method will heat the steak through without overcooking it.
Recommended toppings
- Filet mignon is delicious. However, a steak topping will make it even better! Garnish your steaks with some of our favorite compound butter and sauce recipes.
- Compound Steak Butter
- Truffle and Herb Butter
- Board Sauce
- Crab Oscar Steak Topping
Make it Surf n’ Turf
Looking for a romantic meal? Pair these sous vide filet mignon with grilled lobster, shrimp or scallops.
- Easy Grilled Lobster Tails
- Achiote Shrimp Skewers
- Grilled Lobster Tails with Pesto
- Cast-Iron Scallops on the Grill
Sous Vide Filet Mignon
Ingredients
- 4 filet mignon about 1 1/2 to 2 inches thick
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Place the immersion circulator into a large pot with enough water to submerge the steaks. Preheat according to equipment instructions. It can take 15 minutes or more to heat fully. Refer to the chart above for time and temperature recommendations.
- If using a sous vide machine, fill it with water, and set it to the desired temperature.
- Season steaks and place them into a resealable plastic bag. Remove all the air from the bag before sealing it shut.
- Once the water has heated to the appropriate temperature, submerge the bag in the water. Keep in mind that it must be fully surrounded by water on the sides, top, and bottom to ensure safe, even cooking.
- If the bag becomes too buoyant, consider clipping it to the side of the pot.
- Once your steaks have spent 1 1/2-2 hours in the water bath, it’s time to sear them. This can be achieved using your grill or a cast-iron skillet.
- Grilled method: Preheat your grill to 500 degrees F. or higher.
- Once up to temp, remove the filet mignon from the bag, place them onto the grill grates, and sear 2 minutes per side, or until a nice crust forms.
- Cast-iron skillet method: This can be done on the grill or stovetop.
- Heat the the cast-iron pan on high heat until you can detect a wisp of smoke.
- Add a teaspoon of olive oil per steak, and let it heat up for a few seconds.
- Next, place the steaks into the pan and sear them on each side for 1-2 minutes or until a golden brown crust forms.
- Promptly remove the steaks, and let them rest for 5 minutes before serving.
- One of the best ways to reheat your filet mignon is in the sous vide. It will ensure the steak is brought up to the proper temperature without overcooking it.
2 responses to “Sous Vide Filet Mignon”
I need to cook 10-15 Filet Mignon steaks this week. How many steaks can I put in the Sous vide cooker at one time and would you mind giving your opinion on if it would change the cook timing?
How many you can Sous Vide is really based on the size of the equipment you are using. You don’t want to overpack it. At most I would say that you need to be working with at least 60 percent water by volume. Anything less and you lose convection and it won’t heat evenly. As for time, the only difference is the time to warm up. Preheat the water and then let it come back up to temperature after the meat is in. At this point, the timing will be the same for one or ten.