What Makes Sous Vide Filet Mignon So Special
The first bite of a perfectly cooked Sous Vide Filet Mignon. The tender, buttery texture that melts in your mouth, paired with a golden, seared crust, is nothing short of a culinary masterpiece. Growing up in North Carolina, I learned early on that the best meals are made with love and patience, and this recipe is no exception. Whether it’s a special occasion or just a Tuesday night treat, this dish feels like a warm hug from the kitchen.
One of my favorite things about this method is how foolproof it is. Even if you’re new to cooking steak, sous vide ensures your filet mignon turns out perfectly every time. I love pairing it with a simple side like roasted vegetables or a fresh salad for a complete meal. And if you’re looking for more steak inspiration, check out my BBQ Steak Pasta for another hearty option.
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Ingredients for Sous Vide Filet Mignon
For the steaks
- Filet Mignon – Aim for steaks that are about 1.5 inches thick for the best texture.
- Olive Oil – A little goes a long way to add richness and help with searing later.
- Kosher Salt – Season generously to bring out the natural flavors.
- Black Pepper – Freshly ground is ideal for that subtle warmth.
- Fresh Thyme – Adds a lovely herbal note that pairs perfectly with beef.
- Garlic – Smash it to release its aromatics but don’t overdo it.
- Butter – Use unsalted and make sure it’s at room temperature for easy melting during the sear.
Cook Time for Sous Vide Filet Mignon
When it comes to cooking Sous Vide Filet Mignon, timing is everything. The beauty of this method is that it’s incredibly precise, ensuring your steak is cooked to perfection every time. Here’s the breakdown: Prep time is just 10 minutes, while the cook time is 1 hour and 40 minutes, including the sous vide process and searing. That brings the total time to 1 hour and 50 minutes. If you’re looking for a quicker steak option, try my Easy Grilled Chicken Breast for a fast and flavorful meal.
How to Make Sous Vide Filet Mignon
Step 1: Preheat the Sous Vide Water Bath
Set your immersion circulator to 130°F for medium-rare or 135°F for medium. Make sure the water reaches the desired temperature before adding the steaks.
Step 2: Season the Steaks
Generously season both sides of the filet mignon steaks with kosher salt and freshly ground black pepper. This step is crucial for bringing out the natural flavors of the beef.
Step 3: Prepare the Bag
Place the seasoned steaks, fresh thyme sprigs, smashed garlic clove, and olive oil into a sealable vacuum bag or zip-top bag. Seal the bag using a vacuum sealer or the water displacement method, ensuring no air remains inside.
Step 4: Cook Sous Vide
Submerge the sealed bag in the preheated water bath, making sure the steaks are fully covered. Cook for 1 hour and 30 minutes, maintaining the temperature consistently.
Step 5: Sear the Steaks
Remove the steaks from the bag and pat them dry thoroughly with paper towels. Heat a cast-iron skillet over high heat until smoking hot, add butter, and sear the steaks for 45 seconds to 1 minute per side to create a golden-brown crust.
Step 6: Rest and Serve
Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing and serving. This allows the juices to redistribute, ensuring every bite is juicy and flavorful.
Pro Tips & Tasty Tweaks
Here are a few of my favorite tips and tweaks to make your Sous Vide Filet Mignon even more delicious:
- Flavor Swap: Swap fresh thyme for rosemary or oregano for a different herbal twist.
- Diet Tweak: Use ghee instead of butter for a dairy-free option that still adds richness.
- Prep Fix: Pat the steaks extra dry before searing to ensure a perfect crust. For more searing tips, check out my Pan-Seared Mahi Mahi recipe.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to preserve the texture.
Sous Vide Filet Mignon
Ingredients
- 2 filet mignon steaks, 6 ounces each, 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 clove garlic, peeled and smashed
- 1 tablespoon unsalted butter, at room temperature
Method
- Preheat a sous vide water bath to 130°F for medium-rare or 135°F for medium, using an immersion circulator.
- Season the steaks generously with kosher salt and black pepper on all sides.
- Place the seasoned steaks, thyme sprigs, smashed garlic clove, and olive oil into a sealable vacuum bag or a zip-top bag. Seal the bag using a vacuum sealer or the water displacement method.
- Submerge the bag in the preheated water bath and cook for 1 hour and 30 minutes, ensuring the steaks remain fully submerged.
- Remove the steaks from the bag and pat them dry thoroughly with paper towels. Discard the thyme and garlic.
- Heat a cast-iron skillet over high heat until smoking hot. Add the butter and swirl to coat the pan. Sear the steaks for 45 seconds to 1 minute per side, rotating to create a golden-brown crust.
- Let the steaks rest on a cutting board for 5 minutes before slicing and serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
One of the things I love most about Sous Vide Filet Mignon is how it balances indulgence with nutrition. Growing up on my family’s farm, we believed good food should nourish both body and soul. A 6-ounce serving of filet mignon packs about 42 grams of protein while keeping carbs at zero—perfect for those watching their macros. It’s also rich in iron and B vitamins, which my grandma always said gave you “get-up-and-go” energy. For a lighter pairing, try my Spinach and Feta Turkey Burgers on another night.
While filet mignon is naturally leaner than other cuts, the sous vide method helps retain moisture without extra fats. I often serve it with roasted Brussels sprouts—their fiber balances the meal beautifully. For more protein-packed ideas, check out this sous vide steak guide from Serious Eats. And if you’re craving something different but equally wholesome, my Salmon Farro Bowl is another weeknight favorite.
A Lighter Version of Sous Vide Filet Mignon
Sometimes, even our favorite indulgences need a little lightening up—especially after holiday feasts or when we’re being extra mindful. Here’s how I tweak this recipe for everyday enjoyment: First, I skip the butter during searing and use just a spritz of olive oil spray. The sous vide method keeps the steak so tender, you won’t miss it! I also love pairing it with zesty chimichurri instead of rich sauces; the fresh herbs brighten everything up. For more lean protein inspiration, try my Cilantro Lime Chicken.
Another trick? Portion control. I’ll slice one filet mignon thinly and serve it over a big salad with peppery arugula and shaved Parmesan. It feels fancy but keeps things balanced. My Shrimp Sesame Salad follows the same principle—maximizing flavor without heaviness.
Thoughtful Tips for Special Diets
When my cousin was diagnosed as pre-diabetic a few years back, I started paying closer attention to how our family recipes could adapt without losing their soul. For those watching sugar or carbs, Sous Vide Filet Mignon is already a great choice—it’s naturally sugar-free and low-glycemic. Here’s how I make it even more diabetes-friendly: First, I use garlic-infused olive oil instead of butter for searing (the flavor is incredible, and it’s lower in saturated fat). Second, I’ll often skip starchy sides in favor of double vegetables—think roasted asparagus or garlicky green beans.
For anyone avoiding dairy, ghee works beautifully here too. And if you’re pairing with wine, a dry red like Cabernet Sauvignon has less residual sugar than many other options. The key is keeping the focus on quality ingredients and bold flavors—no one feels like they’re missing out!
How to Serve Sous Vide Filet Mignon
I’ll never forget the first time I served this to my book club—our friend Sarah took one bite and declared it “restaurant-worthy.” That’s the magic of sous vide filet mignon: it turns any meal into an occasion. For special dinners, I love plating it with a pat of compound butter melting over the top (try mixing softened butter with minced shallots and thyme). Simple sides let the steak shine: garlic mashed potatoes or my Mexican Sweet Potato Chicken Soup make perfect companions.
Weeknights call for simpler pairings—maybe just a crusty baguette to soak up the juices and a quick salad. And if you have leftovers? Thinly sliced filet mignon makes incredible next-day sandwiches. Just layer it on toasted sourdough with horseradish mayo and arugula. For another elegant protein option, my Stuffed Chicken Breasts are equally impressive but quicker to prepare.
Mistakes to Avoid
Even the best recipes can go sideways if we’re not careful. Over the years, I’ve learned a few lessons the hard way—like the time I forgot to pat my Sous Vide Filet Mignon dry before searing and ended up with a soggy crust. Here are some common mistakes and how to avoid them:
1. Skipping the Pre-Sear: While sous vide cooking locks in moisture, skipping the pre-sear can leave your steak lacking that beautiful caramelized crust. Always sear your filet mignon briefly before vacuum-sealing it. For more tips on perfecting your sear, check out this sous vide steak guide.
2. Overcrowding the Pan: When searing after sous vide, give your steak plenty of space. Overcrowding lowers the pan’s temperature, leading to steaming instead of searing. If you’re cooking multiple steaks, work in batches.
3. Not Resting the Steak: After sous vide cooking, let your filet mignon rest for 5–10 minutes before searing. This ensures even cooking and juiciness. For more steak tips, try my BBQ Steak Pasta.
Remember, cooking is all about learning and enjoying the process. Even if things don’t go perfectly, the love you put into the meal makes it special.
How to Store Sous Vide Filet Mignon
One of my favorite things about Sous Vide Filet Mignon is how versatile it is—even as leftovers. I often cook an extra steak or two to enjoy later in the week. Here’s how I store and reheat it:
Refrigeration: Let the steak cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay fresh in the fridge for up to 3 days.
Freezing: For longer storage, vacuum-seal the cooked steak and freeze it for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat gently in a warm water bath.
Reheating: To keep the steak tender, reheat it sous vide at the original cooking temperature for 20–30 minutes. If you’re short on time, a quick sear in a hot pan works too. Pair it with my Chicken Souvlaki for a Mediterranean-inspired meal.
Try This Sous Vide Filet Mignon Yourself
There’s something magical about mastering a recipe that feels both indulgent and approachable. Sous Vide Filet Mignon has become a staple in my kitchen, whether I’m hosting friends or treating myself after a long day. I hope it brings as much joy to your table as it does to mine.
If you’re looking for more protein-packed recipes, try my Pan-Seared Mahi Mahi or Easy Grilled Chicken Breast. And for a cozy soup pairing, my Tom Kha Gai Soup is always a hit.
Frequently Asked Questions
How long do you cook filet mignon in sous vide?
For a medium-rare finish, cook your filet mignon sous vide at 130°F for 1–2 hours. Adjust the time slightly for thicker cuts.
What is the best temperature for filet mignon?
130°F is ideal for medium-rare, but you can adjust to 135°F for medium or 125°F for rare, depending on your preference.
Is it worth it to sous vide filet mignon?
Absolutely! Sous vide ensures precise cooking and unmatched tenderness, making it perfect for premium cuts like filet mignon.
How long do you cook a 2-inch thick filet mignon?
For a 2-inch thick filet mignon, cook sous vide for 2–2.5 hours at your desired temperature to ensure even doneness.
