Sous Vide Filet Mignon Steak

5 from 1 vote

Sous Vide Filet Mignon Steak

Chefs use this technique to sous vide filet mignon to cook perfect steaks at their restaurants. It's a reversal from most sous vide methods.

Prep Time30

Cook Time10

sous vide time2

Total Time2 40

Course: Main Course

Cuisine: American

Servings:

Author: Christie Vanover

Equipment

1 vacuum seal bag
1 vacuum sealer
1 sous vide circulator
1 large pot of water

Ingredients

4 filet mignon steaks
1 tsp kosher salt
1 tsp coarse ground black pepper
2 tsp canola oil

Garlic Butter

1/4 cup unsalted butter
3 cloves garlic minced
1 sprig fresh thyme
pinch kosher salt

Garnish

pinch sea salt
pinch fresh thyme leaves

Instructions

Wrap: Remove the steaks from the packaging. Pat dry with paper towels. Wrap with butcher's twine.
4 filet mignon steaks
Season: Season on all sides with salt and pepper.
1 tsp kosher salt, 1 tsp coarse ground black pepper
Heat Skillet: Add canola oil to a large cast iron skillet. Heat on the stove over high heat to 500F degrees.
2 tsp canola oil
Sear: Sear the steaks on all sides. You just want to form a crust. Don't try to fully cook the steak. I cook the top and bottom for 90 seconds each and the sides for 60 seconds each.
Cool: Allow the steaks to cool for 15 minutes.
Vacuum Seal: Place the steaks in a vacuum seal bag. Vacuum out most of the air and seal. You can move onto the next step right away or refrigerate the steaks for 1-2 days.
Sous Vide: Fill a large pot with warm water. Add the sous vide machine. For medium rare steaks, set it to 129F degrees. When the water is at temp, submerge the bag of steaks in the water and cook for 2 hours.
Make Butter: When the steaks are almost done, heat a non-stick skillet on the stove over low heat. Add the butter, garlic, thyme and a pinch of salt. Heat until the butter is melted.
1/4 cup unsalted butter, 3 cloves garlic, 1 sprig fresh thyme, pinch kosher salt
Slice: After 2 hours, remove the steaks from the water bath and bag. Place on a cutting board and slice into strips.
Finish: Dip each slice in the garlic butter and shingle onto a plate. Add a pinch of sea salt and fresh thyme leaves.
pinch fresh thyme leaves, pinch sea salt

Notes

This recipe is for medium-rare steak. If you like your steak more well done, see the temperature chart above and adjust the sous vide temperature to match your preferred donenesss.

Nutrition