Sous Vide Filet Mignon
Sous vide filet mignon is a method of cooking steak in a sealed bag at precise temperatures in water, ensuring it is evenly cooked and tender. The process eliminates overcooking, preserving the steak’s flavor and juiciness, perfect for achieving restaurant-quality results at home. The method works for different doneness levels, ensuring a juicy, flavorful steak every time.
Ingredients
- 1 filet mignon 1 to 1½ inches thick
- Salt and pepper for seasoning
- Ghee or butter for searing
- Fresh rosemary or thyme optional
- Garlic herb butter optional
Instructions
- Preheat the sous vide circulator to your desired temperature (e.g., 130°F for medium-rare).
- Season the filet mignon with salt and pepper.
- Seal the steak in a vacuum bag, or use the water displacement method to remove air from a zip-top bag.
- Submerge the bag into the preheated water bath. Cook for 45 minutes to 4 hours, depending on the steak's thickness and your desired doneness.
- After sous vide cooking, remove the steak from the bag and dry it with paper towels.
- Heat a cast iron skillet over high heat (450°F to 500°F).
- Add ghee or butter to the skillet and sear the steak for 30 seconds on each side.
- Baste with butter during searing for added flavor.
- Optionally, garnish with fresh rosemary, thyme, or garlic herb butter.
- Serve and enjoy!
Notes
- Sous vide cooking offers precision, allowing you to cook the steak to your desired doneness (from rare at 122°F to well-done at 149°F).
- The sous vide method ensures tender, juicy results every time, even for lean cuts like filet mignon.
- If you don't have a vacuum sealer, use the water displacement method to seal the bag with a zip-top bag.
- For a perfect sear, use high heat and a dry steak surface.
- Filet mignon can be paired with sides like garlic mashed potatoes, roasted asparagus, quinoa salad, or cauliflower gratin.
- Wine pairings such as Cabernet Sauvignon or Chateau Musar Red Blend complement the richness of the steak.