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

Filet Mignon sliced in half to show medium rare center and plated with broccolini.

5 from 1 vote

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

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.

Prep Time10

Cook Time2

Resting Time10

Total Time2 20

Course: Main Course

Cuisine: American

Servings:

Calories: 215kcal

Author: Jami Powell

Equipment

Sous Vide
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.

Notes

Food Safety: When preparing medium rare steaks using any cooking method, including sous vide, it is essential to prioritize food safety. Refer to the USDA Food Safety & Inspection Service for safe minimum internal temperatures.

Cooking 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.

How to Know It’s Ready:
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.

Nutrition