Sous vide cooking is a game changer, especially for high-quality cuts like filet mignon. This cooking technique allows you to prepare meat to the perfect doneness every time. In this recipe, you’ll learn how to make Sous Vide Filet Mignon that’s juicy, tender, and bursting with flavor.

Why Make This Recipe

Why choose sous vide? This method helps you achieve consistent and precise results. Cooking filet mignon this way ensures that every bite is perfection. The sealed bag locks in flavors from the seasoning, garlic, and fresh rosemary. Plus, searing the steaks adds a delicious crust. It’s an elegant dish that’s surprisingly easy to prepare.

How to Make Sous Vide Filet Mignon

Ingredients:

• 2 beef filet mignons
• Sea salt
• Freshly ground black pepper
• 2 sprigs of fresh rosemary
• 2 garlic cloves, crushed
• 2 tablespoons butter
• 1 tablespoon olive oil

Directions:

1. Generously season the filet mignons with sea salt and freshly ground black pepper.
2. Place each steak in a vacuum-sealed bag with a sprig of rosemary and a crushed garlic clove.
3. Seal the bags using a vacuum sealer.
4. Heat the sous vide water bath to 129°F (54°C) for medium-rare.
5. Submerge the bags in the water bath and cook for 1 to 1.5 hours.
6. Carefully remove the steaks from the bags and pat them dry with paper towels.
7. Heat olive oil in a skillet over high heat.
8. Sear the steaks for 1 minute on each side to create a nice crust.
9. Add butter to the skillet and baste the steaks for added flavor.
10. Let the steaks rest for 5 minutes before serving.

How to Serve Sous Vide Filet Mignon

Serve your perfectly cooked filet mignon with your favorite sides. It pairs well with roasted vegetables, mashed potatoes, or a crisp salad. Adding a red wine sauce can elevate the dish further. Presentation matters, so slice the steaks and fan them on the plate for a beautiful display!

How to Store Sous Vide Filet Mignon

If you have leftovers, store them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, you can use the sous vide method again to maintain tenderness, or sear in a hot skillet for a quick warm-up.

Tips to Make Sous Vide Filet Mignon

• Use a quality meat: The better the filet mignon, the more delicious the results.
• Don’t skip the resting period: Letting the meat rest allows juices to redistribute, keeping it tender and juicy.

Variation

For a different flavor, try adding herbs like thyme or tarragon in place of rosemary. You can also experiment with different seasoning blends, like steak rubs or smoked salt, to give your dish a twist.

FAQs

1. Can I cook filet mignon longer than 1.5 hours?
Yes, sous vide cooking is forgiving! You can cook it longer, but the texture won’t change significantly after 1.5 hours.

2. What’s the best temperature for filet mignon if I want it medium?
For medium, set your sous vide bath to 135°F (57°C).

3. Can I freeze sous vide filet mignon?
Absolutely! You can freeze the vacuum-sealed bags. Thaw in the refrigerator before reheating using sous vide or by searing.

Enjoy crafting your Sous Vide Filet Mignon! This dish is sure to impress your friends and family, all while being simple to make. Happy cooking!

Sous Vide Filet Mignon

A tender and flavorful sous vide filet mignon, perfectly cooked to medium-rare with a delicious crust.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 beef filet mignons Choose high-quality filet mignon for the best results.
• 1 tablespoon olive oil For searing the steaks.
• 2 tablespoons butter For basting.
• 2 cloves garlic, crushed Enhances flavor.
• 2 sprigs fresh rosemary For seasoning.
• to taste sea salt For seasoning.
• to taste freshly ground black pepper For seasoning.

Method

 

Preparation

1. Generously season the filet mignons with sea salt and freshly ground black pepper.
2. Place each steak in a vacuum-sealed bag with a sprig of rosemary and a crushed garlic clove.
3. Seal the bags using a vacuum sealer.

Cooking

1. Heat the sous vide water bath to 129°F (54°C) for medium-rare.
2. Submerge the bags in the water bath and cook for 1 to 1.5 hours.

Searing

1. Carefully remove the steaks from the bags and pat them dry with paper towels.
2. Heat olive oil in a skillet over high heat.
3. Sear the steaks for 1 minute on each side to create a nice crust.
4. Add butter to the skillet and baste the steaks for added flavor.
5. Let the steaks rest for 5 minutes before serving.

Notes

Serve with roasted vegetables, mashed potatoes, or a crisp salad. Adding a red wine sauce can elevate the dish further. Storing leftovers in an airtight container is advisable, and they can be kept in the refrigerator for up to 3 days.