Sous Vide Filet Mignon

5 from 2 votes

A perfectly cooked filet mignon made with sous vide and finished off with a garlic butter.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Servings: 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!