sous vide filet mignon recipe
The Best sous vide filet mignon recipe
I have been making sous vide filet mignon for years now and it is hands down the best way to cook this tender cut of beef. The sous vide method gives you perfect results every time with no guesswork. My husband and kids absolutely love when I make this for Sunday dinner. It comes out so juicy and flavorful that even my picky eaters clean their plates. This recipe is also a great choice for special occasions like anniversaries or holiday meals because it looks impressive but is actually quite simple to prepare. Plus filet mignon is a lean cut of beef so it is a healthier red meat option that fits well into a balanced diet. I love that I can set it and forget it while I prepare the rest of the meal.
Perfect Sous Vide Filet Mignon
This sous vide filet mignon recipe delivers a perfectly cooked steak every time. The gentle water bath ensures an even doneness from edge to edge with a tender buttery texture.
🥘Ingredients
For the Steaks
For Searing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect Sous Vide Filet Mignon Works
This sous vide filet mignon recipe is always a good idea for any occasion because it takes the stress out of cooking steak. The results are consistently perfect and my family loves it every time I make it. Whether it is a weeknight dinner or a holiday gathering this recipe delivers a restaurant quality meal at home.
❓ Frequently Asked Questions About Sous Vide Filet Mignon
1. Can I use frozen filet mignon for this recipe?
Yes you can cook filet mignon directly from frozen with the sous vide method. Just add about 15 to 20 minutes to the cooking time. Season the steaks after they come out of the water bath and before searing.
2. What temperature should I set my sous vide for filet mignon?
For medium-rare set your sous vide to 129°F. For rare use 120°F and for medium use 135°F. Filet mignon is a lean cut so I recommend not going above medium to keep it tender.
3. Do I need a vacuum sealer or can I use regular zip-top bags?
You can use regular zip-top bags with the water displacement method. Just seal the bag almost all the way then slowly lower it into the water pushing out the air through the small opening. Seal it fully once the air is removed.
4. How do I get a good sear on the steak after sous vide?
The key is to pat the steaks very dry with paper towels before searing. Use a cast iron skillet over high heat with a high smoke point oil like avocado oil. Sear for about 45 seconds per side and add butter at the end for extra flavor.
5. Can I make the steaks ahead of time for a party?
Yes you can cook the filet mignon sous vide up to 2 days ahead. After cooking chill the bags in an ice bath then refrigerate. When ready to serve reheat in the sous vide bath at the same temperature for 20 minutes then sear as directed.
