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Sous Vide Filet Mignon

Succulent Sous Vide Filet Mignon: Cooked to Perfection Every Time

A failproof recipe for perfectly cooked sous vide filet mignon, ensuring juicy tenderness and exquisite flavor every time.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 2 steaks
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 filets Filet Mignons Substitute with ribeye or sirloin for a different flavor profile.
  • 1 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 teaspoon Fresh Ground Pepper Always go for fresh for the best taste.
For the Searing
  • 1 tablespoon Butter Ghee is a great option for a lactose-free version.
  • 1 tablespoon Olive Oil Canola or avocado oil can work as alternatives.

Equipment

  • Sous vide machine
  • Cast Iron Skillet
  • Ziplock bags
  • Digital thermometer

Method
 

Cooking Instructions
  1. Preheat the sous vide machine to 132°F for medium-rare filet mignon.
  2. Season both sides of filet mignons with kosher salt and fresh pepper. Place in ziplock bags using water displacement to remove air.
  3. Submerge sealed bags in preheated water bath and cook for 1 to 4 hours.
  4. Remove bags from water and pat steaks dry with paper towels.
  5. Re-season steaks with kosher salt and fresh ground pepper.
  6. Heat a cast iron skillet on high and add olive oil and butter.
  7. Add filet mignons to the skillet and sear each side for 1 minute, spooning melted butter over them.
  8. Remove from skillet, let rest, then slice and serve.

Nutrition

Serving: 1steakCalories: 450kcalProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 400mgPotassium: 500mgVitamin A: 500IUCalcium: 20mgIron: 3mg

Notes

Ensure juices redistribute after searing for maximum tenderness.

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