Sous Vide Filet Mignon
A perfectly cooked filet mignon made with sous vide and finished off with a garlic butter.
Servings: 4 servings
- 4 filet mignon steaks, about 1" thick
- salt and pepper
- 1/2 cup butter
- 1/2 tsp salt
- 2 tbsp 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 tbsp 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.
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