Savor perfection with this sous vide filet mignon - tender, juicy and cooked to the exact temperature you prefer.

I'm on a sous vide kick lately - from sous vide fried chicken to sous vide duck confit to sous vide short ribs.
But my favorite meal to use a sous vide machine involves steak. It allows you to get the perfect temperature - from rare to medium-well (no judging). And when it comes to steak, filet mignon is my go-to so no surprise I use it in this recipe.
Why This Recipe Works
- Simple - You let the sous vide machine do its work and then sear the steak at the end.
- Precision cooking - Sous vide ensures precise temperature control, yielding consistently perfect temperature every time.
- Foolproof - Sous vide's low and slow consistent cooking breaks down collagen, producing an incredibly tender filet mignon without any risk of overcooking.
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Ingredient Notes
- Filet mignon - Choose high-quality, well-marbled cuts for the best flavor and tenderness.
- Rosemary and garlic (optional) - Add rosemary and garlic for additional flavor depth.
- Salt and pepper - Season generously to enhance the steak's natural taste.
- Butter - Helps sear the steak at the end. Olive oil can be used too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Place the filet mignon in vacuum bag with the rosemary and garlic and seal according to instructions.
Place the sealed steaks in the water bath and cook for 2 hours. Ensure the bag stays submerged by adding a damp kitchen towel on top.
Pat the steaks dry with paper towels after removing them from the water bath. Season generously with salt and pepper.
In a medium-high heated cast iron skillet, add butter and sear steaks for 1-2 minutes per side or until reaching your preferred doneness.
FAQs
Sous vide is French for "under vacuum." It is a method of cooking in which food is placed in a vacuum-sealed bag and cooked in a water bath at a precise and consistent temperature.
Filet mignon is the middle cut of the tenderloin and it is known for its tenderness, mild flavor and little marbling, making it great for seasoning and sauces.
If you can't find filet mignon, just use beef tenderloin.
If you don't have a vacuum sealer, not a problem. I didn't have one for quite some time. Just use a freezer grader zipper bag and then zip to where it is almost closed.
Submerge it in the water as the air comes out and zip once everything is released.
The length of time to sous vide depends on the steaks thickness. Most are between 1 and 1 ½ inches which 2 hours is perfect. But if it gets above 2 inches, I'd sous vide for about 4 hours.
Keep in mind that the longer you sous vide, the more tender the steak may become. However, there is a point of diminishing returns, and excessively long cooking times can affect the texture. It's a good idea to experiment and find the time that suits your preferences. Always ensure your sous vide setup maintains a constant water temperature throughout the cooking process.
This all depends on your preference. I'm partial to medium but use the below as a guideline:
• Rare: 120˚F to 125˚F
• Medium-rare: 130˚F to 135˚F
• Medium: 140˚F to 145˚F
• Medium-well: 150˚F to 155˚F
• Well-done: 160˚F to 165˚F
Searing is recommended for a flavorful crust. Just heat up a cast iron skillet on the stove top over medium-high heat and cook the steaks 1-2 minutes per side.
You can also use a grill and heat up to 450°F and sear the steaks for the same amount of time.
Side Dish Options
When I think of steak, I think of potatoes, but there are plenty of options. Some include:
- Crispy roasted potatoes
- Smoked asparagus
- Parmesan truffle fries
- Roasted potatoes and broccoli
- Maple roasted carrots
- Scalloped sweet potatoes
- Truffle mashed potatoes
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Vacuum sealer - Used to seal the filet mignon in a bag and cook in the water bath. A zipper freezer bag works as well.
- Immersion circulator - Needed for sous vide cooking.
- Skillet/Dutch oven - You want something large enough to sear the steaks.
Pro Tips/Recipe Notes
- If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
- Place some wet towels on top of the steaks so they remain submerged.
- Liberally salt and pepper the steak as it draws out some of the moisture which is reabsorbed back in.
- Let the filet mignon rest for 5 minutes after cooking so it doesn't lose its tasty juices.
Other Beef Recipes
If you’ve tried this sous vide filet mignon or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sous Vide Filet Mignon
Ingredients
- 2 (6 oz) filet mignon steaks
- 2 sprigs rosemary
- 2 garlic cloves, crushed
- coarse sea salt and black pepper to taste
- 2 tablespoon unsalted butter
Instructions
- Set up an immersion circulator in a large pot and preheat the water bath to 10°F below your desired doneness. (Rare = 120°F, Medium-Rare = 130°F, Medium = 140°F, Medium-Well = 150°F, Well Done = 160°F)
- And the steaks to a sealable bag with the sprigs rosemary and crushed garlic. Use a vacuum sealer to vacuum seal the bag.
- Add the sealed steaks to the water bath and cook for 2 hours. Add a wet kitchen towel on top to keep the bag submerged.
- Remove the steaks and pat dry with paper towels. Season liberally with salt and pepper.
- Heat a cast iron skillet to medium-high heat and add the butter. Sear steaks for 1-2 minutes per side or until you reach your desired temperature.
Notes
- If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
- Place some wet towels on top of the steaks so they remain submerged.
- Liberally salt and pepper the steak as it draws out some of the moisture which is reabsorbed back in.
- Let the filet mignon rest for 5 minutes after cooking so it doesn't lose its tasty juices.
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