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.

5 from 4 votes

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Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: servings

Calories: 349kcal

Author: Pat Nyswonger

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.

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.