Sous vide filet mignon gives you a restaurant-quality steak dinner at home. The sous vide eliminates guesswork, locks in the flavors, and creates an incredibly tender steak for a gourmet experience at home.
Let’s face it, filet mignon is expensive, so the last thing you want to do is mess it up and waste money. And while sous vide sounds fancy, it is actually an incredibly simple cooking method.
Sous vide involves cooking the filet mignon to a precise temperature in a water bath. The steak cooks to the exact temperature you set every single time. No more guesswork and no more overcooked or undercooked meat!
In this article, you will find a step-by-step guide on how to make the perfect sous vide filet mignon. I also include a temperature chart, answer all your burning questions and give you ideas on how to serve your filet mignon, whether you are making a family dinner or celebrating a special occasion.
For exact amounts needed see the recipe card below
- Filet mignon steaks: Choose thick steaks 1 1/2 to 2 inches.
- Salt & pepper: I like to go simple for this expensive cut of meat. Just a little bit of salt and pepper is all that is needed.
- Unsalted butter or oil: For searing the meat after cooking.
🌡️What’s the Perfect Temperature for Sous Vide Steak?
Before you start, you have to decide how you want your steak cooked. For filet mignon, I prefer 132 degrees F internal temperature for beautifully cooked medium rare steak. But you control the sous vide and decide how you want your steak cooked. Here are the temperature ranges for sous vide filet mignon:
|130°F||rare||cool red center|
|135°F||medium rare||warm red center|
|145°F||medium||warm pink center|
|155°F||medium well||slightly pink center|
|165°F||well done||little or no pink|
I don’t recommend using a temperature lower than 130 degrees F with this recipe. And if you choose to go above 158°F, your steak will lose its juicy tenderness.
🍳How to Make Sous Vide Filet Mignon
- Fill your sous vide container with water. Set the sous vide precision cooker to the temperature you have selected, in my case 132 degrees F. Wait for the pot of water to reach the desired temperature.
- Season the piece of meat with salt and pepper. Then vacuum seal the steaks in sous vide bag or place them in a heavy-duty zippered plastic bag. It is handy to have a vacuum sealer, but if you don’t use the water displacement method. In this method, you use the weight of the meat to push out all the air as you submerge the bag.
- Let the filet mignon cook in the water bath for 2-4 hours. The minimum cooking time is determined by the thickness of the steak. Filet mignon is usually cut to 1 1/2 to 2 inches thick, so it needs about 2 hours to cook. A cook time of up to 4 hours will not affect the taste.
- After your steak has been cooked to perfection, it’s time to sear. Heat a cast iron skillet on medium-high heat and add a bit of oil. Remove your steak from the bag, pat it dry, and let it sizzle for 1-2 minutes on each side to give the meat the perfect crust.
Now that your steak is seared to perfection, it’s time to serve. I like to pair mine with sauteed mushrooms and a dollop of compound garlic butter. The butter melts on top of the hot steak, adding a rich, creamy flavor that’s just out of this world.
For sides and accompaniments, you can get as creative as you like. But here are a few tried-and-true pairings that I swear by:
- Garlic mashed potatoes: These creamy, rich potatoes are a classic pairing that never disappoints.
- Air-fried asparagus: Want something a bit lighter? Asparagus is your best friend. Its crisp, fresh flavor balances out the richness of the steak.
- Fingerling potatoes: Roasted with olive oil, rosemary, and garlic, these pair tiny potatoes with the steak for an authentic steak and potatoes meal.
- Garlic knots: These are crusty and flavorful and make a fabulous addition to the meal.
💭How to Store
Store your leftover steak in an airtight container in the fridge. It should be good for about 3 to 4 days. Just make sure to let it cool before you pack it up.
You can freeze your cooked filet mignon if you want to keep it longer. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can last up to 3 months in the freezer. But remember to thaw it in the fridge before reheating it.
Be sure to check out the step by step instructions
- Season: When seasoning your filet mignon, less is more. Let’s face it, you’ve spent good money on that steak, so let its natural flavors shine! A sprinkle of salt and pepper is all you need.
- Seal the deal: Properly sealing the bag is crucial. If you don’t own a vacuum sealer (and, honestly, not all of us have that much kitchen storage), a simple zip-top bag will do the trick. Use the water displacement method: partially seal the bag, slowly lower it into the water, and let the pressure push out the air before sealing it completely.
- Dry the steak: Paint it dry with a paper towel before searing it. To get a good sear, the steak must be dry.
- Check the thickness: If your butcher gives you a thicker steak, it must cook longer. Add 1 hour to the cooking time for every 1/2 inch of thickness over 2 inches.
Yes. Package the steak in an airtight freezer bag, and you can drop the frozen meat right into the sous vide container! Just add an extra hour to the cooking time. So if you find a great deal on steak, stock up and freeze the meat.
Absolutely! Searing adds a delightful, crispy brown crust to the steak. If you don’t sear it, the outside color will be gray, and while it is safe to eat, it won’t look as good. But be careful not to overdo it. We don’t want your hard-earned, perfectly cooked sous vide steak to become a charred mess. A quick sear for 1-2 minutes on each side in a hot skillet should do the trick.
Sure, you can experiment with different seasonings. But remember: simplicity is key. You want the steak’s natural flavors to be the show’s star.
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Sous Vide Filet Mignon Recipe
- 2 filet mignon steaks
- ½ teaspoon salt
- ½ teaspoon black pepper
- Compound butter
- Set your sous vide cooker to the desired final temperature according to your preferred level of doneness. I suggest 132 degrees F for medium rare. See the temperature chart in the notes for other options. Wait until the water reaches your desired temperature.
- Season the steak with salt and pepper.2 filet mignon steaks, ½ teaspoon salt, ½ teaspoon black pepper
- Place the filet mignon in a vacuum-sealed or zip-top bag using the water displacement method. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.
- Place the bag in the preheated water bath. A 1 1/2 to 2-inch filet mignon should cook for 2-4 hours.
- After cooking, take the steak from the bag and use a paper towel to pat it dry. Then sear the steak in oil a hot cast iron skillet or on the grill for about 1-2 minutes per side to develop a nice crust.Oil
- Serve with sauteed mushrooms and compound garlic butter.Compound butter
- When it comes to seasoning your filet mignon, less is more. A sprinkle of salt and pepper is all you need.
- Make sure the steak is dry before searing.
- Add one hour to the suggested cooking time if your steak is frozen.
- If your butcher gives you a thicker steak, it needs to cook longer. Add 1 hour to the cooking time for every 1/2 inch of thickness over 2 inches.
Temperature Chart for Sous Vide Filet Mignon130°F | rare | cool red center 135°F | medium rare | warm red center 145°F | medium | warm pink center 155°F | medium well | slightly pink center 165°F | well done | little or no pink
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Nutrition facts are estimates.