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    You are here: Home / Recipes / Beef

    Sous Vide (Medium Rare) Filet Mignon with Butter and Garlic

    📋 Modified: Aug 13, 2022 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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    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.

    Filet mignon cut and close up with broccoli as a side
    Jump to:
    • Ingredients
    • Equipment
    • Storage
    • More Recipes
    • FAQ
    • 📖 Recipe
    • Food Safety

    Ingredients

    • Steak
    • Butter
    • Garlic
    • Salt

    Equipment

    This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.

    • Sous vide - I use the Crux Sous Vide Cooker
    • Frying pan or cast-iron skillet

    Storage

    Store in the refrigerator in an airtight container for 2-3 days.

    This dish is freezer friendly.

    More Recipes

    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:

    • Spaghetti Nero di Seppia (Black Pasta) with Clams

    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:

    • Authentic (Dutch Oven) Cuban Ropa Vieja with Yellow Rice and Black Beans

    FAQ

    Is steak better when it is cooked sous vide?

    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.

    📖 Recipe

    Filet Mignon close up with broccoli

    Sous Vide (Medium Rare) Filet Mignon with Butter and Garlic

    Jami Powell
    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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    Prep Time 5 mins
    Cook Time 2 hrs
    Resting Time 10 mins
    Total Time 2 hrs 15 mins
    Course Main Course
    Cuisine American
    Servings 2

    Equipment

    • Sous Vide
    • Cast iron skillet

    Ingredients
      

    • 2 qty Filet Mignon steaks
    • 3 T Butter
    • 1 clove Garlic
    • 1 T Olive oil
    • ½ T Coarse Salt (or more to taste)

    Instructions
     

    • 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).

    Notes

    Many people eat steaks medium-rare.  I encourage you to do your research to see if you are comfortable with this cooking method.  *See food safety guidelines below.
    Keyword filet, steak
    Did you make this recipe?Tag @powell.family.cooking on Instagram

    Food Safety

    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.

    See more guidelines at USDA.gov.

    More Recipes To Love:

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    Welcome to Powell Family Cooking! Our family enjoys creating delicious meals with healthy ingredients that can be shared by many. Our goal is to provide simple, elegant dish ideas for weeknight dinners or entertaining guests. Many of the recipes on our website have been passed down from family and friends. We hope you are inspired to do the same.

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