Blog

How to Cook Filet Mignon Sous Vide

Tender, melt-in-your-mouth filet mignon will elevate your steak night cooked sous vide. This method guarantees a perfectly tender, juicy steak every time, preserving its delicate flavor and buttery texture. A quick sear at the end locks in the flavor for a truly decadent dining experience.

Ingredients for Sous Vide Filet Mignon

• 2 Wholey’s 7-8 Oz. USDA Filet Mignon Steaks
• Kosher salt and freshly ground black pepper (to taste)
• 2 sprigs of fresh thyme
• 2 cloves garlic, smashed
• 3 tbsp unsalted butter
• Olive oil, for searing

Instructions and Filet Mignon Prep for Sous Vide

1. Prepare the Steaks to Cook: Season the filets generously with salt and pepper on both sides. Place each steak in a vacuum-sealed bag or a resealable zip-top bag with a sprig of thyme and a clove of garlic. Add 1 tablespoon of butter to each bag.
2. Set Up, Seal, and Submerge: Clip or stand, depending on your sous vide machine, the immersion circulator to a large pot or Cambro container and fill the container according to the manufacturer's instructions. Remember that the water will rise when you drop the steak into the water. If using a vacuum sealer, seal the bag. For resealable bags, it is best to partially close the bag and remove as much air as possible by submerging it into the water bath and fully sealing it once the air is expelled. Ensure the bag is completely submerged in the water bath to prevent uneven cooking.
3. Set the Sous Vide Temperature for Filet Mignon: Set the immersion circulator to 130°F for a medium-rare steak. If you prefer different doneness, adjust the temperature 5° for your steak to be more or less well done. Cook for 1.5 to 2 hours. For thicker cuts, increase sous vide time slightly for optimal tenderness.
4. Prepare the Steaks to Sear: Remove the filets from the bags and pat them dry with paper towels. Pat the steaks dry thoroughly before searing for the perfect golden-brown crust.
5. Sear the Steaks: Heat a grill or a cast-iron skillet over high heat with olive oil until just smoking. Sear the steak for 1 minute per side, adding the remaining butter for basting.
6. Let the Meat Rest: Remove from the heat and allow the filets to rest for 5 minutes on a different surface like a cutting board before serving.

You can also adjust the cook temperature based on doneness by referring to the Cooked Meat Temperature Chart.

Sous Vide Filet Mignon Serving Suggestions

Enhance your meal or impress a guest with more sophisticated flavor profiles. Filet mignon can be marinated in olive oil minced garlic, fresh parsley, and rosemary before sealing. After cooking and searing, try adding a dollop of truffle butter for an extra layer of decadence.

Sauce: Deglaze the pan with red wine after searing to create a luxurious sauce for serving. A creamy peppercorn sauce is another popular option for any steak recipe that usually complements side dishes.
Drinks: A lighter, dry red wine like Pinot Noir is typically recommended as the best pairing for filet mignon and complements the steak without overpowering it.

Bacon Wrapped Filet Mignon Sous Vide

Take your meal to the next level with bacon wrapped filet mignon steaks. The sous vide process works well with pre-wrapped steaks, but there are a few tips to ensure the bacon cooks evenly and crisps up after the sous vide bath. Season the steaks lightly, keeping in mind the bacon adds saltiness. Pat each filet dry thoroughly to remove excess moisture. The key is finishing it with a crisp sear to render the bacon and create the perfect crust.