Cook the perfect steak every time with this recipe for Sous Vide Filet Mignon.
Steakhouses bring in millions of dollars a year in the USA, which is really no surprise considering the average American eats about 57 pounds of beef a year! With recipes like our Sous Vide Filet Mignon, we make that consumption easy. This recipe produces an amazing restaurant-quality steak at home and costs a fraction of the price of one of those fancy steakhouses. Just imagine it, that same expertly cooked steak done in your own home, without having to spend hours in the kitchen.
No need to worry about the flavor either, as this filet mignon comes out perfect every time. The Sous Vide method seals in the natural flavors of the filet mignon and provides a tender buttery texture—so much so, the steak seems to melt in your mouth. Simply seasoned to let the meat itself shine, this recipe is incredibly easy and it’s impossible to overcook the filet. This cooking method eliminates all of the guesswork and produces a restaurant-quality dish every time.
Why Does Montana Eat So Much Steak?
Per capita, Montanans eat more beef than any other state in this U.S., having meat three to four times a week on average. These statistics are driven by the large number of cattle, as much of Montana is still very much untamed wilderness. As someone who grew up in the mountains of this beautiful state I would have loved this easy recipe back in the day; it really would have simplified so many meals. This method of cooking is also an excellent way of preserving not only the natural juices and flavors but also, much of the steak’s nutrients.
FAQs & Tips
How do I prep and store this steak?
To make this meal ahead of time, cook it just as the recipe states but do not open the sealed bag or sear the steak. Instead, place the sealed bag with the cooked steak in a bowl of ice water and allow it to cool down for 10–15 minutes. Once your filet mignon has cooled down, it can be stored in the fridge for up to five days, or frozen and stored in the freezer for up to three months.
How can I easily reheat my steak?
To reheat the steak, place the sealed bag with the cooked steak back into a water bath heated to 125°F for 10 minutes. Next, remove the steak from the sealed bag and sear as directed in the recipe.
Can I overcook my steak when I sous vide?
No, you do not have to worry about overcooking your filet mignon with this method, as the steak never goes above the set cooking temperature.
What can I do if I like my steak more on the rare side?
If you prefer a more rare steak then you can turn the temperature down to 120°F or 130°F then sear the steak for the same time as the original recipe.
Serving Suggestions
Our Sous Vide Filet Mignon is a beautiful piece of meat that can be accompanied by any number of wonderful sides. These Crispy Smashed Red Potatoes are the perfect match and our Roasted Mashed Potatoes provide that classic steakhouse side dish at home. For a delicious veggie side you have to give our Sautéed Corn with Basil Butter a try.
Speaking of butter, one of my favorite additions to any steak is a great compound butter, which can be easily made at home by mixing your favorite minced fresh herbs with unsalted butter. A simple crumble of blue cheese on top of your hot filet adds a rich salty kick that melts and takes the steak to a whole new level.
Sous Vide Filet Mignon
Ingredients
- 4 filet mignon steaks 1-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon cooking oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your sous vide machine to your desired doneness (for example, 130°F for medium-rare).
- Season the filet mignon steaks with salt and pepper on all sides.
- Place the steaks in a vacuum-sealed bag or Ziploc bag using the water displacement method, two steaks per bag.
- Submerge the sealed steaks in the sous vide water bath, ensuring they are fully underwater. Cook for 1 hour.
- Once cooked, remove the steaks from the bags and pat them dry with paper towels to remove excess moisture.
- Heat a skillet over high heat and add the cooking oil and butter.
- Once the butter is melted and the skillet is hot, sear the steaks for 1 minute on each side, spooning the butter over the steaks as they sear.
- Serve the steaks immediately after searing.
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