Sous Vide Filet Mignon
Learn how to make steaks like the pros with this Sous Vide Filet Mignon. Cooked perfectly to your liking every single time, these butter basted steaks are a restaurant quality entree you can make at home!
This recipe was developed in partnership with Ohio Beef. As always, all opinions are my own.
Two Techniques for Perfect Steak
Today, we’re using two techniques to make the most mouthwatering filet mignon you’ll ever eat. With a combination of sous vide cooking and butter basting, these steaks turn out tender, flavorful, and perfectly cooked, whether you prefer your steaks cooked on the rarer side or well done.
Don’t be intimidated by the fancy-sounding names. This filet mignon recipe actually takes all of the guesswork out of preparing steak.
You can pick up a sous vide machine (<<here’s ours) for around $100, and it’s a worthwhile investment for any steak enthusiast.
Whether you’re preparing a decadent dinner for someone special (may we recommend pairing it with a side of Seafood Mac and Cheese?) or just enjoying a steak dinner with friends, we’re sharing all our tips for making sous vide steak the centerpiece of your next meal!
Benefits of Sous Vide Cooking
Sous Vide, which translates literally to “under vacuum,” refers to the process of sealing food in an airtight bag then immersing it in warm water to cook it to a precise temperature. The sous vide method is often used in restaurants, and for good reason. Here’s why we love cooking sous vide steaks at home:
- Ease– Sous vide cooking is like Steak for Dummies. Anyone can do it, I promise! If you can push a button and put something in a bag, you can sous vide a steak!
- Flexibility– The filets can be held at a precise temperature until you’re ready to sear them. Is your date running late? Are you running late? No problem. The steaks can stay in their cozy water bath for up to four hours.
- Scale– Cook anywhere from 1-8 steaks at a time in the pot. Whether it’s a steak for one or a fancy dinner party with your friends, you can sous vide up to 8 steaks at a time.
- Steaks– We are using filet mignon, but you can use this method with almost any cut. Ribeye is another popular option for special occasions, but more economical cuts like strip steak and sirloin also benefit from sous vide cooking.
- Kosher salt and pepper
- Rosemary– Use fresh rosemary for the best flavor.
- Garlic– Smashing garlic helps release the flavor. To smash it, place a peeled garlic clove on a cutting board. Rest your knife on top of it at an angle, with the sharp end touching the cutting board. Use the palm of your hand to press forcefully into the knife, crushing the clove beneath it.
- Oil– Use an oil with a high smoke point to sear the steaks, such as vegetable or canola oil.
- Unsalted butter– Basting the steaks in butter is the final step to take them over the top!
- Quart or Gallon Zip Lock Bags
How to Sous Vide Filet Mignon
- Prepare the sous vide. Fill a large pot with water. Attach your sous vide machine to the side, then set the temperature to 130 for medium rare. If you like your steaks more well done, see the temperature guide below.
- Prepare the steaks: Season the steaks on both sides with Kosher salt and pepper. Place them in a quart or gallon size zip lock bag (1 per quart size and 2 per gallon works best), and top with crushed garlic and rosemary. You can fit two in one bag as long as there is room for the water to move freely around each steak.
- Submerge and seal: Seal the bags about ¾ of the way, then slowly lower them into the water, letting the pressure of the water push out excess air around the steaks. Once the bag is submerged, seal it completely.
- Set the timer for 1 hour.
- Sear the steaks. Heat about a Tablespoon of vegetable oil in a cast iron skillet over high heat until it shimmers. Remove the steaks from the bag, brushing off the garlic and rosemary, then add to the pan. Allow to cook, undisturbed, for 1-2 minutes or until a deep golden crust is formed. Flip the steaks, and repeat on the opposite side.
How to Butter Baste Steak
You could definitely serve your sous vide filet right after it’s seared, but if you want to take things to the next level, try butter basting it!
- Once you’ve flipped the steaks over, add a generous pat of butter to the skillet, along with the garlic and rosemary from the sous vide bag. It will sizzle and melt very quickly.
- Carefully tip your pan so the butter collects on one side. Use a spoon to scoop up the butter and spoon it over the steaks as they finish cooking.
- Serve the filet with the buttery garlic juices left in the skillet.
Note: You can use this technique to enhance the flavor of any kind of steak, whether you’re cooking sous vide or not.
Do you need special bags for sous vide cooking?
No. You want to avoid using anything with BPAs, like cling wrap, but using heavy duty ziplock bags (<<these are our favorite) works just fine.
Do you have to have a vacuum sealer to cook sous vide?
No, you don’t need a vacuum sealer to cook sous vide. If you’ve already got one, great!
If not, use this technique instead. Place your food in the bag of your choice and seal it 75% of the way. Lower the bag into the water slowly, and allow the water to press out the air all the way to the top of the seal, then close the bag completely.
What temperature do you sous vide a steak?
We prefer most of our steaks, including filet (or tenderloin) cooked medium rare. Fattier cuts like ribeye can be cooked to medium and still be intensely flavorful and tender.
- Rare– 125 degrees
- Medium Rare– 129-134 degrees
- Medium– 135-144 degrees
- Medium Well– 145-154 degrees
- Well done– 155 and up
How long do you sous vide a steak?
A 1.5-2 inch steak will come to temperature in one hour. You can continue to cook the steaks for up to 4 hours. After that, you might notice a change in the texture of the steak.
Tips for Success
- Choose a filet that is at least 1.5-2 inches thick, which gives the best contrast between the seared crust and the juicy, tender, medium rare center.
- Turn on your overhead fan when searing the steaks. The searing and butter basting process can get a little smoky, so turn on the fan and maybe crack a window to avoid setting off the fire alarm (ask us how we know).
- Similarly, you’ll want to wear an apron (or that ratty shirt from high school) while you’re searing the steak in case you get hit by rogue splatters.
- You really do need HIGH heat to get the best sear. A cast iron skillet is best for this because it conducts heat very well.
What to Serve with Sous Vide Filet Mignon
Pair your steaks with the perfect wine! Check out this guide from the Ohio Beef Council to match your wine choice to your steak cut. When in doubt, a Cabernet Sauvignon is always a good choice.
We love to pair these steaks with a honey carrot saute, sauteed spinach and onions, and creamy mashed potatoes.
Start the meal with a briny Caesar salad or 1905 salad (one of my favorite restaurant salads), and finish things off with sea salt chocolate truffles, a slice of cheesecake with sour cream topping, or a warm homemade brownie.
Other Awesome Steak Recipes
Not ready to invest in a sous vide machine yet? You can also make a great steak in a cast iron skillet or on the grill! Here are some other recipes to try:
- Cast Iron Ribeye with Mushrooms
- Grilled Skirt Steak Sandwich
- Grilled Steak Kabobs with Basil Mint Chimichurri
- Steak Pasta with Gorgonzola
- Steak and Scallops
Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef
nutrition facts, cooking tips, and recipes. Plus, meet one of the more than 17,000 family farmers here in Ohio. Use #OhioBeef to share photos of the recipes you make this Valentine’s Day!
Sous Vide Filet Mignon
This Sous Vide Filet Mignon is cooked just to your liking every time! Pair it with butter basting for the best tasting, juiciest filet of your life!
- 2-4 filet mignon steaks, 1.5-2 inches thick
- Kosher salt and pepper
- 4-6 sprigs fresh rosemary
- 6 cloves garlic, smashed
- 1 Tablespoon vegetable oil
- 3 Tablespoons butter
- Fill a large pot with water. Attach your sous vide machine to the side, then set the temperature to 130 degrees for medium rare.
- Season the steaks on both sides with Kosher salt and pepper. Place them in a quart or gallon size zip lock bag, and top with the crushed garlic and rosemary.
- Seal the bags about ¾ of the way, then slowly lower them into the preheated water, letting the pressure of the water push out excess air around the steaks. Once the bag is submerged, seal it completely, then clip it to the side with a chip clip or clothes pin. Set the time for 1 hour. The steaks can be left in the water for up to 4 hours without impacting the texture or flavor.
- Remove the steaks from the bag, brushing off any garlic or rosemary and setting it aside.
- Heat the oil in a cast iron skillet over high heat. Add the steaks and sear, undisturbed, for 1-2 minutes, or until a golden crust has formed. Flip the steaks over.
- Add the butter to the pan, along with the garlic and rosemary. Use a hot pad to tip your pan so the butter collects on one side. Use a big spoon to scoop and drizzle the butter over the steak for about 1-2 minutes.
- Serve the steaks with the pan juices.
For LOADS of tips and tricks about sous vide cooking, please visit the full post above.
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Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 32gSaturated Fat: 14gCholesterol: 176mgSodium: 191mgProtein: 48g