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Filet Mignon close up with broccoli

The BEST Way to Cook a Medium Rare Filet Mignon (Sous Vide)

Jami Powell
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! 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 10 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 92 kcal

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

Food Safety When preparing medium rare steaks using any cooking method, including sous vide, it is essential to prioritize food safety to ensure a safe and enjoyable experience.  Thoroughly research your options to see if you are comfortable with this cooking method.  
Storage Store in the refrigerator in an airtight container for 2-3 days.
Freeze This dish is freezer friendly.
Reheat 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.
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.
Nutrition The provided nutrition information is only an estimate.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition

Calories: 92kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 1mgSodium: 1969mgPotassium: 22mgFiber: 0.4gSugar: 10gVitamin A: 16IUVitamin C: 0.5mgCalcium: 53mgIron: 1mg
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