This incredible Sous Vide (Medium Rare) Filet Mignon with Butter and Garlic is the perfect meal for date night! What I love about the sous vide method is that you can "set it and forget it." Throw this steak in your water bath while you focus on your side dishes. Some creamy parmesan risotto and broccolini would be perfect. Mmmm... can you taste it now? Dreamy.
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- Sous vide - I use the Crux Sous Vide Cooker
- Frying pan or cast-iron skillet
Store in the refrigerator in an airtight container for 2-3 days.
This dish is freezer friendly.
Have leftover ingredients?
- Leftover steak would be an awesome protein substitute on top of many of our delicious salad recipes.
In the mood for a similar dish?
Try these other date night recipes:
Need something to pair this with?
- Try this quick and easy Toasted Air Fryer Gnocchi with Brown Butter and Parmesan.
More beef recipes to love:
Many people think so! It's a gentle cooking method that allows the steak to reach the perfect internal temperature every time. It helps take the guesswork out of timing when you're preparing other side dishes.
Sous Vide (Medium Rare) Filet Mignon with Butter and Garlic
- 2 qty Filet Mignon steaks
- 3 T Butter
- 1 clove Garlic
- 1 T Olive oil
- ½ T Coarse Salt (or more to taste)
- Prepare sous vide water bath and set temperature to 136 degrees F (for medium rare).
- Season steaks with salt and place each one separately into a BPA-free resealable plastic bag with a little olive oil. It is important to remove as much air as possible from the bag.
- Completely immerse steaks into the preheated water bath and cook for 1.5hrs - 3hrs.
- Remove steaks from the bag, then blot them with a paper towel to dry them completely. Season both sides generously with coarse sea salt.
- In a cast iron skillet on medium high heat, sear steaks for 1-2 minutes on each side in a little olive oil. Remove steaks from the burner quickly, then add butter and one clove of garlic. Tilt pan and spoon garlic infused butter over the top of the steak. (Be careful not to burn the garlic).
- Remove steaks and let them rest for 5-10 minutes before serving (and cutting).
Cook beef, pork, veal & lamb steaks, chops, roasts to a minimum internal temperature of 145 °F (62.8 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.