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.
Servings: 2 servings
Ingredients
- 2 filet mignon steaks 2 inches thick each
- Salt and pepper
- 4 to 6 sprigs Fresh thyme
- 2 tablespoons avocado oil
- 2 tablespoons butter
Instructions
- Set the sous vide to your desired temperature (130°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
No vacuum sealer? Use the water displacement method with a freezer-safe zip-top bag.
Food safety tip: If cooking below 130°F, limit cook time to 2½ hours max.
Searing safety: The final sear will create some smoke. Turn on your stove vent and crack a window or door before you start.
Choose the right oil: Since you’ll sear the steak quickly over high heat, use an oil with a high smoke point such as avocado oil. Other good options include peanut, soybean, or canola oil.
TEMPERATURE AND TIMING CHARTS FOR SOUS VIDE STEAK
- Very Rare to Rare: 120°F to 128°F : 45 minutes to 2½ 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 3½ hours
- Well done: 156°F and up: 1 to 3 hours
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 1g | Protein: 23g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 82mg | Sodium: 194mg
