Sous Vide Filet Mignon

Why You’ll Love This Recipe

Sous vide cooking takes the guesswork out of making filet mignon. By immersing the steak in a water bath at a precise temperature, you ensure that the filet is cooked to perfection every time. This method locks in the flavors, making the steak incredibly juicy and tender. The final step of searing the steak in butter and olive oil creates a golden-brown, flavorful crust that enhances the meat’s natural taste. Whether you’re cooking for yourself or guests, this dish is sure to be a showstopper.

Ingredients

• 4 1-inch thick filet mignons
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• Kosher salt and pepper (to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Sous Vide Bath: Preheat your sous vide water bath to 130°F for medium-rare. For medium, set the temperature to 140°F, and for well-done, set it to 160°F. You can adjust the temperature according to your preferred doneness.
2. Season the Filet Mignons: Season the filet mignons generously with kosher salt and pepper on both sides.
3. Vacuum Seal the Steaks: Place each filet mignon in a vacuum-seal bag or resealable zipper bag. For extra flavor, you can add a sprig of thyme or rosemary to the bag. Seal the bag using a vacuum sealer or the water displacement method.
4. Sous Vide Cooking: Submerge the sealed bags into the preheated water bath and cook for 1.5 to 2 hours. The sous vide process will evenly cook the steaks and ensure they remain tender and juicy.
5. Sear the Steaks: Once the filet mignons are done, remove them from the bag and pat them dry with paper towels. This step is important to ensure a good sear. Heat a skillet over high heat and add olive oil and butter. When the butter is foaming, add the steaks and sear for 1-2 minutes on each side until a golden-brown crust forms.
6. Serve: Remove the steaks from the skillet, let them rest for 5 minutes, and serve immediately.

Servings and timing

• Servings: 4
• Prep Time: 5-10 minutes
• Cook Time: 1.5 to 2 hours (Sous Vide Cooking)
• Searing Time: 2-3 minutes
• Total Time: 1.5 to 2.5 hours (including searing time)

Variations

• Herb-Infused Butter: For added flavor, you can infuse the butter with garlic, rosemary, or thyme while searing the steaks.
• Blue Cheese Crust: Top the seared filet mignon with crumbled blue cheese and melt it under a broiler for a delicious twist.
• Sauces: Pair your filet mignon with your favorite sauces, such as béarnaise, red wine reduction, or peppercorn sauce, for an extra touch of elegance.

Storage/Reheating

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, you can place the steak back in a sous vide bath at 130°F for 45 minutes, or reheat it gently in a skillet on low heat. Avoid reheating in the microwave to preserve its tender texture.

FAQs

1. Can I use a different cut of steak for this recipe?

Yes, you can use other cuts such as ribeye, strip steak, or sirloin. Just adjust the cooking time slightly depending on the thickness of the cut.

2. Can I cook the steaks for longer than 2 hours in the sous vide?

Yes, you can cook them for longer—up to 4 hours—without overcooking. Sous vide allows for a longer cooking window without drying out the meat.

3. Can I skip the searing step?

Searing is optional, but it adds a delicious crust and caramelization that enhances the flavor. If you skip it, your steak will be perfectly cooked but will lack the flavorful outer crust.

4. Can I sous vide the steaks in advance and sear them later?

Yes, you can cook the steaks ahead of time and store them in the refrigerator. When you’re ready to serve, simply sear them in the pan to develop the crust.

5. How do I know the steak is done?

The sous vide method ensures that the steak is evenly cooked to your desired doneness. If you use a meat thermometer, for medium-rare, the internal temperature should be around 130°F, for medium around 140°F, and for well-done about 160°F.

6. Can I use a slow cooker instead of sous vide?

While a slow cooker can cook steaks, it doesn’t provide the same level of precise control as sous vide. The sous vide method ensures a more tender and consistent result.

7. Can I make this dish without butter?

Yes, you can substitute butter with olive oil or another fat, but butter adds a rich flavor that complements the filet mignon perfectly.

8. Can I use a grill instead of a skillet for searing?

Yes, you can grill the filet mignon to achieve a similar seared crust. Just make sure the grill is very hot before placing the steaks on it.

9. Can I add seasoning to the sous vide bath?

While you can add herbs and spices to the bag with the steak, keep in mind that the sous vide method cooks the steak very gently, and some flavors will be more concentrated than others. It’s best to keep the seasoning simple with salt and pepper.

10. Can I sous vide steak from frozen?

Yes, you can cook steaks from frozen using the same temperature and cooking time. Just make sure to add 30 minutes to the cooking time to allow for proper thawing.

Conclusion

Sous Vide Filet Mignon is the perfect way to cook a steak that’s tender, juicy, and full of flavor. With precise control over the cooking process, sous vide guarantees that each steak is cooked perfectly to your desired doneness. The quick sear in butter and olive oil finishes off the dish with a beautiful crust, making this recipe ideal for both special occasions and everyday indulgence. Whether you’re a sous vide expert or a beginner, this filet mignon recipe is a guaranteed winner.

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