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Sous Vide Filet Mignon

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Sous Vide Filet Mignon offers a perfect, tender, and juicy steak with a rich, golden-brown crust. Using precise sous vide cooking, the filet mignon is cooked evenly and finished with a sear in butter and olive oil for that irresistible flavor and texture. This recipe is perfect for special occasions or a luxurious weeknight dinner.

Ingredients

For the Filet Mignon:

4 1-inch thick filet mignons

2 tablespoons butter

1 tablespoon olive oil

Kosher salt and pepper (to taste)

Instructions

  • Prepare the Sous Vide Bath: Preheat the water bath to 130°F for medium-rare, 140°F for medium, or 160°F for well-done. Adjust according to your preferred doneness.

  • Season the Filets: Generously season the filet mignons with kosher salt and pepper on both sides.

  • Vacuum Seal the Steaks: Place each steak into a vacuum-seal bag or resealable zipper bag. Optionally add thyme or rosemary for extra flavor. Seal the bag using a vacuum sealer or the water displacement method.

  • Sous Vide Cooking: Submerge the sealed bags into the preheated water bath and cook for 1.5 to 2 hours.

  • Sear the Steaks: After cooking, remove the steaks from the bags and pat dry with paper towels. Heat a skillet over high heat, add olive oil and butter. Sear the steaks for 1-2 minutes per side until golden-brown.

  • Serve: Let the steaks rest for 5 minutes, then serve immediately.

Notes

You can infuse the butter with garlic, rosemary, or thyme during searing for added flavor.

For a twist, top the steak with crumbled blue cheese or serve with sauces like béarnaise or red wine reduction.

Find it online: https://familydinnercooking.com/sous-vide-filet-mignon/