Sous Vide Filet Mignon

If you checked out my blog about cooking the perfect skirt steak, you know I am a big fan of the sous vide technique. In this blog, I’ll give you all the tips you need for sous vide filet mignon.

I love the sous vide method for a number of reasons that I will get into in this blog. If you don’t have a sous vide machine, I highly recommend getting one. They’re inexpensive and can be used for so many things! I use mine for infusing vodka, warming up leftovers, etc.

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What’s So Great About Sous Vide?

Have you ever been to a steakhouse and ordered a nice thick filet mignon, medium rare to medium temperature? Chances are, you were disappointed. That’s because the majority of restaurants use a broiler to cook their steaks. 

A broiler works excellent for achieving that perfect crust and inducing the Maillard reaction. That said, it’s nearly impossible to nail the proper internal temperature of a thick cut steak like filet mignon in a broiler, without overcooking the outside of it.

So, your medium rare to medium steak is only about half right. By half I mean, the inside “half” of your steak is 130-135°F. But, because of how long it took to get to that temperature, the outside is overcooked. Results: the gray ring of death! 

This problem is multiplied with the filet because it’s such a lean cut of meat to begin with, it will dry out quickly. So, what’s so great about sous vide is that this NEVER happens!

Is Sous Vide Better Than Reverse Sear?

I’ve blogged extensively about the reverse sear method, which is a preferred method amongst many and will prevent overcooking the outside. 

In fact, I’ve discussed how to reverse sear with a gas grill, and even an oven and cast iron skillet if the weather or some other reason has prevented you from using the grill.

So, is sous vide better than reverse sear? It’s not better, it’s different.

It’s just another option that allows you some freedom that other options don’t. Sous vide allows you to take care of other things while your food is cooking, unattended.

When your food is “ready” after the water bath, simply sear it for a total of about three minutes and you’re ready to eat. Not to mention, the sous vide option allows your steak to bathe in the seasonings and butter if you so choose.

How Long Should You Sous Vide Filet Mignon?

For a filet that’s about two inches thick, you want to let it cook in the water bath for 90 minutes to two hours. You can go longer but it’s already a very tender piece of meat and too long in the water bath will change the texture of it.

For tougher cuts of meat like skirt steak, or corned beef, more time in the sous vide is preferred.

What Temperature For Sous Vide Filet Mignon?

This depends on how well done you like your steak. I never recommend taking filet mignon past medium, and try to stay closer to medium rare. Lean cuts like this do best when cooked to lower temperatures.

For that reason, I recommend sous vide filet mignon at no more than 125°F. This will produce a medium rare steak with perfect edge to edge doneness.

How to Sous Vide Filet Mignon

Serves: 4 | Prep time: 15 mins. | Cook time: ~2 hours

Ingredients

3-4 8 oz. Filet mignon steaks
1 stick unsalted butter
4 sprigs rosemary, cut in half
1 tsp avocado oil
1 tbsp kosher salt, divided
1 tbsp fresh ground black pepper, divided

Step 1: Following manufactures instructions, prepare water bath for 110° – 125°F.

Step 2: Season filets on both sides with a pinch of salt and pepper.

Step 3: Place filets in sealable bag, putting a pad of butter and a sprig of rosemary on either side of the steak.

Step 4: Submerge the sealed bags into the water bath; you may need to clip the bags to your container in order to keep them submerged. I use these cheap ones on Amazon and they work just fine but if you have a sturdy paper clip those work well too.

Step 5: Allow steaks to sit in water bath for 1.5 to 2 hours.

Step 6: When the steaks are done in the water bath, remove the bags from the water, and take the steaks out of the bags. Pat them dry with a paper towel, and set aside.

TIP: It’s extremely important that the cooking surface is already at temperature, not coming up to temperature when the steaks are placed on it.

Step 7: Prepare your grill for high direct heat, or a cast iron skillet over high heat heat it up to 450° – 500° F. I highly recommend checking your surface temperature with an infrared thermometer if you have one. If you don’t, let the pan preheat over high heat for five minutes or so. This should achieve the temperature you’re looking for. Lightly coat the bottom of the pan with avocado oil.

Step 8: Place steaks directly onto a hot cast iron surface and sear for 30 seconds. Flip the steaks, placing them in a different spot of the pan on each flip to ensure the hottest possible surface. Repeat for a total of 3-5 minutes, until desired crust has formed.

Step 9: Remove steaks from pan, top with blue cheese or this amazing steak butter and serve hot.