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Learn how to make the perfect sous vide filet mignon – cooked in a warm water bath at the precise temperature and finished with a quick sear in a hot skillet. This sous vide beef tenderloin steak is super tender, juicy, and full of flavor! With a temperature and time chart for different doneness including rare, medium-rare, medium, medium-well, and well-done.
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Sous Vide Filet Mignon with Garlic Butter (Beef Tenderloin)

Learn how to make the perfect sous vide filet mignon – cooked in a warm water bath at the precise temperature and finished with a quick sear in a hot skillet. This sous vide beef tenderloin steak is super tender, juicy, and full of flavor! With a temperature and time chart for different doneness including rare, medium-rare, medium, medium-well, and well-done.
Course Dinner
Cuisine French
Keyword Sous Vide Filet Mignon
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 2
Calories 580kcal
Author Izzy

Ingredients

  • 2 Filet mignon beef tenderloin, 8-oz each
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon butter (divided)
  • fresh thyme (or rosemary, optional)
  • 1 clove garlic (minced)
  • salt and pepper (to taste)

Instructions

  • Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. If you’d like to cook it less, see the note below*.
  • Rub the filet mignon with 1/2 tablespoon oil on all sides.
  • Season with salt and pepper.
  • Add the steak to a zip-top bag together with 1/2 tablespoon butter and optional herbs.
  • Vacuum seal the bag using water displacement method: seal all but one corner of the bag, and slowly place it into cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
    Filet mignon steaks vacuum-sealed in a zip-top bag.
  • Place the bag into the water bath in the sous vide container. Make sure it is fully submerged. (If your meat is floating, you can use heavy kitchen items such as metal kitchen tongs to weigh it down.)
    Cooking the steak in a sous vide water bath.
  • Cook for 1 to 4 hours depending on the thickness of your filet mignon. Cook 1-inch thick steak for 1 hour, 1.5-inch thick for 2 hours, 2-inch thick for 2.5 hours, and 2.5-inch for 4 hours.
  • When the timer goes off, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.
  • Remove the steak from the zip-top bag and wipe off the moisture with paper towels. (Make sure to pat dry the surface completely.)
  • Season with more salt and pepper if necessary.
  • Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. Once very hot, add the remaining butter and let it melt. Add minced garlic, herbs, and the steak and sear about 1 minute per side until nicely browned.
  • Slice against the grain and serve immediately.
    Serving filet mignon with green salad on a white plate.

Notes

Temperature and time chart for all doneness:
Doneness Sous Vide Filet Mignon Temp
Rare 130°F (54°C)
Medium Rare 135°F (57°C)
Medium 145°F (63°C)
Medium-well 155°F (68°C)
Well Done 165°F (73°C)

Nutrition

Calories: 580kcal | Carbohydrates: 1g | Protein: 31g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 134mg | Sodium: 134mg | Potassium: 517mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 4mg