This Medium Filet Mignon gives you tender steak every time with precise temperature control, easy cleanup, and restaurant-style results at home. Our steak recipe uses simple ingredients like filet mignon, sea salt, butter, and garlic, and the sous vide method ensures even cooking from edge to center before a quick cast-iron sear. It's an easy, reliable way to make a steakhouse-quality dinner for special celebrations or effortless entertaining.
If you like this date night recipe, you may also enjoy our Spaghetti Nero di Seppia (Black Pasta) with Clams or our Simple Bay Scallops with Pasta and Lemon Garlic Sauce.
Medium Rare Filet Mignon at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 2 to 3 hours
- 👥 Servings: 2
- 🔥 Cook Method: Sous Vide + Cast Iron Sear
- 🍽️ Cuisine: American Steakhouse
- 👩🍳 Pair With: Toasted Air Fryer Gnocchi with Brown Butter and Parmesan or Creamy Mashed Potatoes with Sour Cream.
- ⭐ Difficulty Level: Easy
We trust this technique because it delivers consistent results every time. ~Jami
Why We Love This Recipe
- Perfectly Tender & Juicy: Sous vide ensures even cooking, so every bite is melt-in-your-mouth tender.
- No Guesswork: Set the temperature and let sous vide do the work-no more worrying about overcooking.
- Steakhouse Quality at Home: Achieve restaurant-level results with a foolproof method.
- Date Night Worthy: A luxurious, elegant dish that's surprisingly simple to make.
Medium Rare Filet Mignon Ingredients
- Filet Mignon (premium beef cut): A tender steak sourced from the beef tenderloin, Filet Mignon boasts a buttery texture and mild beefy flavor.
- Unsalted Butter: Creamy unsalted butter infuses the steak and enhances its natural flavor.
- Garlic: Adds a garlicky essence when cooked with butter.
- Olive Oil: Creates a savory crust while preserving the steak's moisture.
- Coarse Sea Salt or Kosher Salt: With its larger crystals, coarse sea salt adds texture and enhances Filet Mignon's natural flavors.
- Rosemary: A sprig of fresh rosemary adds an herby flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Steak: While Filet Mignon is often considered the most premium cut from the tenderloin, beef tenderloin steak offers a close alternative.
- Oil: Avocado oil can be used in place of olive oil.
- Garlic: Enhance the flavor by using shallots instead of garlic.
- Sauces: Add a red wine reduction, sauteed mushrooms, or creamy gorgonzola sauce.
- Herbs: Create a herby flavor by adding rosemary during the basing process.
- Marinades: Experiment with different marinades to offer a different flavor profile.
How to Make a Medium Rare Filet Mignon
STEP ONE: Prepare the Sous Vide Water Bath
Begin by setting your sous vide water bath to 136 degrees F (58 degrees C) to achieve medium-rare doneness.
STEP TWO: Season and Sous Vide the Filet Mignon
Pat the steaks dry, brush with olive oil, season with coarse sea salt, then place each in a BPA-free resealable bag, removing excess air.
Submerge in the preheated water bath and cook for 1.5 to 3 hours.
STEP THREE: Sear to Perfection
Remove the steaks from the bags, pat dry, and season with coarse sea salt.
Heat olive oil in a cast-iron skillet over medium-high and sear for 1-2 minutes per side until a crust forms.
STEP FOUR: Garlic-Infused Butter Finish
Lower the heat to medium and add unsalted butter and minced garlic to the skillet.
Tilt the pan and baste the steaks with the garlic-infused butter. Be cautious not to burn the garlic.
Storage
To reheat cooked steak, use either the oven or skillet method. For oven reheating, preheat to 250°F, wrap the steak in foil, and warm for 10-15 minutes. In the skillet, heat over medium heat being careful to avoid overcooking.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO remove as much air as possible from the bags.
✔️ DO Pat the steaks very dry before searing.
✔️ DO Do use coarse salt instead of fine salt.
✔️ DO rest the steaks 5-10 minutes after searing.
❌ DO NOT Burn the garlic during the butter baste.
Recipe FAQs
Aim for a cooking time between 1.5 to 3 hours, depending on your desired tenderness.
Medium rare Filet Mignon reaches an internal temperature of approximately 130 to 140 degrees F (54 to 60 degrees C).
The sous vide cooking method is widely regarded as one of the best ways to cook a steak. It is a gentle cooking method that allows the steak to reach the perfect internal temperature every time.
Cooked Filet Mignon can be safely stored in the freezer for about 2 to 3 months without significant loss of quality. When you're ready to enjoy the steak, thaw it in the refrigerator overnight and then reheat it gently in the oven or using a skillet.
Why Sous Vide?
Sous vide cooking is a game-changer when it comes to preparing steaks. It offers unparalleled control over cooking temperatures, ensuring that your Filet Mignon turns out consistently tender and juicy. Always adhere to recommended cooking temperatures to guarantee that your steaks reach a safe internal temperature.
More Beef Recipes You'll Love ♥️
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
The BEST Way to Cook a Medium Rare Filet Mignon (Sous Vide)
Equipment
- Cast iron skillet
Ingredients
- 2 8 ounce Filet Mignon steaks
- 3 tablespoons unsalted butter
- 1 clove garlic smashed
- 1 to 2 tablespoons olive oil
- 2 teaspoons coarse sea salt adjust to taste
- 1 sprig rosemary (optional)
Instructions
- Preheat the sous vide water bath to 136 degrees F (58 degrees C) for a medium-rare doneness level.
- Pat dry the Filet Mignon steaks and lightly brush each steak with olive oil and season with a pinch of coarse sea salt. Place each steak in a separate BPA-free resealable plastic bag, removing as much air as possible before sealing.
- Carefully immerse the sealed steaks into the preheated water bath making sure they are fully submerged. Cook the steaks for 1.5 to 3 hours, depending on your desired level of tenderness.
- Once the cooking time is complete, remove the steaks from the plastic bags and gently pat them dry with a paper towel. Season both sides of each steak with coarse sea salt.
- In a cast-iron skillet over medium-high heat, add more olive oil. Sear the steaks for 1-2 minutes on each side until a crust forms. Quickly remove the steaks from the heat to prevent overcooking.
- Lower the heat to medium and add the butter, minced garlic, and rosemary (if using) to the skillet. Tilt the pan and carefully spoon the melted butter over the steaks, allowing the garlic and herbs to infuse its flavor into the butter. Be cautious not to burn the garlic.
- Transfer the steaks to a cutting board or plate and let them rest for 5-10 minutes before serving. This step helps the juices redistribute within the meat, resulting in a more tender and flavorful steak.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
Drying the steaks well after sous vide is the most important step for a gorgeous crust. Keep your skillet very hot before the steaks hit the pan so the sear happens fast and stays crisp. Tips for Best Results:
- Sear for Structure: Make sure the skillet is fully heated before adding the steaks so the crust forms quickly.
Season Smart: Use coarse salt after drying to help the edges brown without oversalting the meat.
Protect the Garlic: Add butter and garlic after the sear so the garlic infuses gently instead of burning.
Let It Rest: Rest the steaks 5-10 minutes so the juices settle and the texture stays tender.
The filet is ready when the crust is deep golden-brown on both sides and the center stays soft with that slight springy feel you expect from medium-rare. The butter baste should glide across the surface without the garlic browning too quickly.
Comments
No Comments