You’ll never cook steak another way after using a sous vide! This recipe for Sous Vide Filet Mignon with Garlic Butter results in restaurant quality steak that is perfect for a date night in!
We don’t cook steak on a weekly basis in our house, but we definitely like to indulge every once in awhile. There’s not much better than a perfectly cooked steak! We typically save our steak dinners for the summer when we can grill them (comfortably in warmer weather) but that isn’t the case anymore! Since buying our sous vide, we can cook steak inside with confidence. This recipe for Sous Vide Filet Mignon with Garlic Butter will impress you and your dinner date!
Filet Mignon – a cut of steak that is cut from the tenderloin, and is low in fat. While it’s lower in marbling and fat, it remains tender because it’s a relatively unused muscle in the cow.
Salt and Pepper – crucial for bringing out the flavor of the meat.
Butter – butter is used to sear the steak after it has finished cooking in the sous vide, giving it a nice brown crust. In addition, an easy garlic butter compound is made for topping the steak after it is finished browning.
Herbs – you can use a combination of your favorite herbs in the garlic butter. I used rosemary and parsley, but thyme, oregano, and basil would also be wonderful.
Garlic – fresh minced garlic is preferred over garlic powder in this recipe.
To set up the sous vide, you’ll fill a pot or sous vide container with water. I’ve seen clear containers being sold solely for sous vide, but I find using a large stainless steel pot works just as well.
Next, secure the sous vide onto the side of the pot, and set it to the temperature you would like your steak cooked. We like ours medium, so I set it to 135 degrees F. If you like your steak medium-rare, I’d recommend setting it to 130 degrees F. If you like your steak medium-well to well done, you should set it to 145-150 degrees F.
While you are waiting for the water to reach the desired temperature, seal the filets in airtight vacuum sealed pouches. We use one like this.
Once the sous vide states it has reached temperature, simply drop the filets into the water. The great thing about sous vide cooking is the flexible timing. I don’t recommend cooking it longer than 3 hours. Your steak will be ready any time after 60 minutes, and you can leave it in there for another hour or two, if you need/want. While some sources say you can cook it for hours and hours and it will still be the same internal temperature, it does affect the composition of the meat, so I wouldn’t recommend doing that.
While the filet mignon is cooking, you can make the garlic butter. Simply mix together fresh minced garlic, softened butter, salt, and herbs. Easy and delicious!
Once they are done cooking in the sous vide, they won’t look particularly appetizing. They will basically just look like brown meat. In order to get that golden brown sear on the outside, you’ll want to sear it on the stovetop or grill. Simply add some of the garlic butter to a hot skillet and sear for 1-2 minutes on each side.
To serve, add another dollop of the garlic butter on top of the hot seared steak. Slice, and enjoy!
These filet mignon steaks were absolutely perfectly cooked. The meat was tender and cooked to our liking throughout. It was insanely delicious with the garlic butter on top. These would be amazing as for a date night in, along with my Sweet and Spicy Brussels Sprouts and Garlic Mashed Potatoes!