Sous Vide Filet Mignon

You'll never cook steak another way after using the sous vide method! This recipe for Sous Vide Filet Mignon with Garlic Butter results in restaurant quality steak that is perfect for a date night in or a special occasion!

Sous Vide Filet Mignon Recipe

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 Anova sous vide precision cooker, which uses the water displacement method to cook our steak, we can cook steak inside with confidence. This recipe for Sous Vide Filet Mignon with Garlic Butter produces perfectly cooked steak every time and will impress you and your dinner date!

Sous Vide Filet Mignon

Ingredients in Sous Vide Filet Mignon

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. I think it is the best steak for the sous vide!

Salt and Pepper - crucial for bringing out the flavor of the meat.

Butter - butter is used to give the steaks a quick sear after it has finished cooking to the perfect temperature 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 Cloves - fresh minced garlic is preferred over garlic powder in this recipe.

Sous Vide Steak

How to Make Sous Vide Filet Mignon

Set up the Sous Vide. To start, fill a large pot or sous vide container with water to create the sous vide water bath. I've seen clear containers being sold solely for sous vide, but I find using an extra large stainless steel pot works just as well. Make sure there is enough water in the container for the filets to be completely submerged.

Secure the Sous Vide. Place and secure the sous vide immersion circulator 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.

Prepare the Filets. While you are waiting for the water to reach the desired temperature, season the filets with kosher salt and black pepper, and seal them in airtight vacuum seal bags. We use one like this. The ones that we buy come with a little vacuum sealer which is very handy.

Sous Vide the Filets. Once the sous vide machine states it has reached temperature, simply place the filets in the vacuum bag into the hot water. The great thing about this method of cooking is that sous vide cook time is the flexible. I don't recommend cooking it longer than 3 hours, but you can cook it for an additional hour or two past the 60 minute cooking time recommendation. 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 since the sous vide stays at a constant temperature. 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.

Make the Garlic Butter. 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!

Sear the Filets. 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 in a cast-iron skillet or on your grill. Simply add a pat of butter to a hot skillet and sear for 1-2 minutes on each side for perfect results every time. Avocado oil also works well for pan searing these filets.

Serve. To serve, add another dollop of the garlic butter on top of the hot seared steak. Slice, and enjoy!

Sous Vide Filet Mignon

This method of cooking filet mignon steaks results in absolutely perfectly cooked steaks every single time. The meat was tender and cooked to perfection completely throughout the filet. 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!

Sous Vide Filet Mignon Tips and Variations

Top with Blue Cheese. If you're a fan of blue cheese, these filet mignons cooked in the sous vide are delicious topped with some crumbled blue cheese or blue cheese sauce!

Cut of Meat. You can definitely use a different cut of meat, if you prefer. I do have a recipe for Sous Vide Ribeyess with Gorgonzola Cream, which is delicious. Really any cut of steak will work in the sous vide!

Sous Vide Filet Mignon
Sous Vide Filet Mignon

Sous Vide Filet Mignon

A perfectly cooked filet mignon made with sous vide and finished off with a garlic butter.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings
Calories: 678kcal


  • 4 filet mignon steaks, about 1" thick
  • kosher salt and black pepper
  • ½ cup butter
  • ½ teaspoon kosher salt
  • 2 tablespoon chopped herbs parsley, basil, rosemary, thyme, and oregano all work
  • 4 cloves garlic, minced


  • Set up the sous vide. Attach it to the side of a sous vide container or pot. Add water and turn on sous vide to desired temperature.
  • For medium rare: 130 degrees F.
    For medium: 135 degrees F.
    For medium well: 140 degrees F.
    For well: 145-150 degrees F.
  • Season filets with salt and pepper. Place the steaks in sous vide/vacuum sealed bags and remove all of the air.
  • Once the water is up to temperature, add the steaks. Cook for 60-90 minutes. They should be done by 60 minutes, but if your steaks are a little thicker than 1", I would leave them in for 90 minutes. You can leave them in up to 3 hours without overcooking them (they won't ever be overcooked) and without sacrificing the integrity of the meat.
  • Once they are done, remove them from the water.
  • Heat a cast iron pan over medium-high heat.
  • Add 2-3 tablespoon of the garlic butter and sear the steaks on each side for 1-2 minutes, to get a nice crust.
  • Serve the steaks topped with additional garlic butter.
  • Enjoy!


Calories: 678kcal | Carbohydrates: 1g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 611mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg
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Recipe Rating

One Comment

  1. 5 stars
    Delicious!! I wish I would’ve cooked mine a bit less than 60 minutes because my cut was quite thin. Flavors were phenomenal and this was so easy to do on a weeknight.