Master the art of cooking an incredible Medium Rare Filet Mignon. Our sous vide recipe guarantees a tender, juicy steak every time, perfect for impressing your family or that unforgettable date night!
We love to serve this dish with broccolini and Toasted Air Fryer Gnocchi with Brown Butter and Parmesan or Creamy Mashed Potatoes with Sour Cream.
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Filet Mignon is an exceptionally tender and premium beef cut known for its incredible flavor. It is taken from the beef tenderloin and boasts a buttery melt-in-your-mouth quality that has earned it the reputation of being the king of steaks. Filet Mignon's mild flavor profile serves as a perfect canvas for various seasonings and cooking methods.
If you like this beef recipe, you may also love our Ropa Vieja served with our version of the famous 1905 salad.
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: Garlic adds delightful 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.
How to Make a Perfectly Cooked 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 dry the Filet Mignon steaks and lightly brush each with olive oil.
Season the steaks with a pinch of coarse sea salt and place them separately in BPA-free resealable plastic bags. Ensure to remove any excess air before sealing the bags.
Immerse the sealed steaks fully into the preheated water bath and cook for 1.5 to 3 hours, depending on your desired level of tenderness.
STEP THREE: Sear to Perfection
After sous vide cooking, gently remove the steaks from the plastic bags and pat them dry. Generously season both sides with coarse sea salt.
In a cast-iron skillet over medium-high heat, add olive oil and sear the steaks for 1-2 minutes on each side until a mouthwatering 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.
Substitutions
- 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.
What Kitchen Equipment Is Best?
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- Sous vide
- Cast iron skillet
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.
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. Nevertheless, prioritizing food safety is crucial. Always adhere to recommended cooking temperatures to guarantee that your steaks reach a safe internal temperature.
Remember, everyone has their preferred level of doneness. Feel free to adjust the cooking time to achieve your desired result, whether it's medium-rare, medium, or well-done. The key is to ensure that the steaks are safe to eat while maintaining incredible flavor.
With the sous vide method, you're well on your way to savoring the most tender and flavorful Filet Mignon. Enjoy the perfection of each juicy and delicious bite!
Related Date Night Recipes
- Spaghetti Nero di Seppia (Black Pasta) with Clams
- Simple Bay Scallops with Pasta and Lemon Garlic Sauce
- Greek Style Lemon Chicken with Roasted Potatoes
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📖 Recipe
The BEST Way to Cook a Medium Rare Filet Mignon (Sous Vide)
Equipment
- Cast iron skillet
Ingredients
- 2 Filet Mignon steaks about 8 ounces each
- 3 tablespoons unsalted butter
- 1 clove garlic
- 1-2 tablespoons olive oil
- ½ tablespoon 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. Season them with a pinch of coarse sea salt. Place each steak in a separate BPA-free resealable plastic bag, ensuring to remove 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. Generously 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 beautiful crust forms. Quickly remove the steaks from the heat to prevent overcooking.
- Lower the heat to medium and add the butter and minced garlic to the skillet. Tilt the pan and carefully spoon the melted butter over the steaks, allowing the garlic 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.
Notes
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- 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.
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