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5 from 4 votes

Sous Vide Filet Mignon

There is a rich, seared crust on this medium-rare Sous Vide Filet Mignon steak. It is tender, juicy and and perfectly cooked.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: American
Keyword: how to cook sous vide filet mignon, how to cook with a sous vide, sous vide filet, Sous Vide Filet Mignon, what temperature do you cook sous vide filet mignon
Servings: 2 servings
Author: Pat Nyswonger

Ingredients

  • 2 filet mignon steaks 2 to 2/1/4- inches thick each
  • Salt and pepper
  • 4-6 fresh thyme sprigs
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons butter

Instructions

  • Set the sous vide to your desired temperature (127°F for medium-rare).
  • Fold over the top of the plastic bag and make a wide cuff on the vacuum-sealing bag.  This will allow you to insert the steaks and keep the sealing area free from moisture and allow for a good seal.
  • When the water has reached the desired temperature, season the steaks well and place them in the bag. Add 2 or 3 fresh thyme sprigs. Unfold the cuff of the bag.  Vacuum seal the bag with a food sealer and place in the water bath. 
  • Cook for 1 hour or up to four hours. *(See Notes)
  • Remove bag from water bath and transfer the steaks to a plate.  Pat the steaks with paper towels to remove as much moisture as possible and lightly brush with oil.
  • Preheat a cast iron skillet over high heat.  Add the oil and let it get hot. When the oil is hot, add the butter and the steaks. Sear for 1 minute on each side. While the filets are searing, tilt the pan and spoon butter over the steaks as they cook. Hold the steaks with tongs and sear the edges.
  • Remove the filet mignon steaks and serve immediately.

Notes

  • If you don't have a vacuum sealer you can use the water displacement process.
  • *2-½ hours max if under 130°F
  • The final searing will produce a lot of smoke, be sure to turn on the stove venting system and open the doors.
  • Since you will sear the steak very quickly on an extremely hot skillet, use an oil that has a high smoke point like avocado oil or refined olive oil. Other oils that will work are: Peanut oil, soybean oil, and canola oil.

TEMPERATURE AND TIMING CHARTS FOR SOUS VIDE STEAK

  • Very Rare to Rare: 120°F to 128°F : 45 minutes to 2 1/2 hours
  • Medium-rare: 129°F to 134°F : 45 minutes to 4 hours* 
  • Medium: 135°F to 144°F : 45 minutes to 4 hours
  • Medium-well: 145°F to 155°F : 45 minutes to 3 1/2 hours
  • Well done: 156°F and up: 1 to 3 hours

Nutrition

Serving: 1 | Calories: 349kcal | Carbohydrates: 1g | Protein: 23g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 82mg | Sodium: 194mg
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