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Sous Vide Filet Mignon
Learn how to achieve the perfect temperature with sous vide cooking.
Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American, French
Servings:
4
Ingredients
3-4
6oz
Omaha Steaks Filet Mignon
1
stick
unsalted butter
8
sprigs
rosemary
1
tsp
avocado oil
1
pinch
kosher salt
1
pinch
finely ground pepper
Instructions
Following manufactures instructions, prepare water bath for 125°F.
Season filets on both sides with a pinch of salt and pepper.
Place filets in a sealable bag. Put a pad of butter and a sprig of rosemary on either side of the steak.
Submerge sealed bags into water bath and allow water temperature to return to the selected 125°F.
Allow steaks to sit in water bath for 1.5-2 hours.
Just before steaks are done in the sous vide, prepare your cast iron skillet and heat it up to 450°-500°F.
Remove bags from water bath, take steaks out and pat dry with a paper towel.
Place steaks directly onto hot cast iron surface and sear for 90 seconds—flip and repeat.
Remove steaks from pan. Let rest for 5 minutes before slicing.