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sliced sous vide filet mignon on a white plate showing it's medium rare pink center
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5 from 1 vote

Sous Vide Filet Mignon

Perfect edge to edge medium rare filet mignon with a deep steakhouse crust, finished with a rosemary butter baste.
Prep Time15 minutes
Cook Time2 hours
Servings: 4

Ingredients

  • 2-4 8 oz filet mignon steaks
  • 1 tbsp kosher salt
  • 1 tbsp fresh cracked black pepper

For the Sear and Baste

  • 1 tsp avocado oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh rosemary

Instructions

  • Following the manufacturer's instructions, prepare a water bath at 125°F for medium rare. While water is warming, season the filets on both sides with kosher salt and black pepper.
  • Place the filets in a sealable bag in a single layer. Vacuum seal, or use the water displacement method with a zip-top freezer bag.
  • Submerge the sealed bags in the water bath, clipping them to the container if needed to keep them underwater for 1.5 to 2 hours.
  • Remove the steaks from the bags and pat completely dry with paper towels.
  • Heat a cast iron skillet to 450°F to 500°F, or prepare a grill for high direct heat. The surface must be fully at temperature before the steaks go on.
  • Lightly coat the pan with avocado oil. Sear the steaks 30 seconds per side, moving to a fresh hot spot with each flip, for 2 to 3 minutes total.
  • Reduce the heat to medium and add the butter and rosemary. When the butter foams, tilt the pan and spoon it over the steaks for about 1 minute.
  • Rest the steaks for a few minutes, top with optional compound butter, and serve hot.

Notes

Cooking from frozen? Add about one hour to the water bath time. When cooking below 130°F, keep total bath time under 2.5 hours.
 
This recipe was built using Diamond Crystal kosher salt, if using Morton's, cut the amount of salt in half.