Sous Vide Filet Mignon

Learn how to sous vide filet mignon with a reverse sear. Baste and top your sous vide steak to create the perfect filet mignon, cooked to your preferred temperature. Serve with a batch of Sous Vide Shrimp for surf and turf!

Course Dinner

Cuisine American

Keyword Sous Vide Beef, Sous Vide Recipe, Steak Recipes

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings Person

Calories 708kcal

Author Darcey Olson

Cost $15

Equipment

Ingredients

USING BETTER THAN BOUILLON

1 filet mignon steak
1-2 tsp Better Than Bouillon, Beef Flavor *Note 1
½ tsp garlic powder
1-2 sprigs rosemary or thyme (optional)

NOT USING BETTER THAN BOUILLON

1 filet mignon steak
½ tsp olive oil
1 tsp kosher salt
½ tsp garlic powder
¼ tsp black pepper
1-2 sprigs rosemary or thyme (optional)

PAN SEARING (OPTIONAL)

1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic, smashed
2 sprigs rosemary or thyme

Instructions

Pre-heat the water bath to your preferred doneness (*Note 2) using a sous vide immersion circulator.
Using Better than Bouillon - Pat dry the steak with a paper towel. Coat the filet with Better than Bouillon and garlic powder. Place the filet in a vacuum-seal bag (in a single layer if making more than 1), add 2 springs of rosemary or thyme (optional) and close using a vacuum sealer or water displacement method.
Not Using Better than Bouillon - Pat dry the steak with a paper towel. Coat the filet with olive oil then kosher salt, black pepper and garlic powder. Place the filet in a vacuum-seal bag (in a single layer if making more than 1), add 2 springs of rosemary or thyme (optional) and close using a vacuum sealer or water displacement method.
1 filet mignon steak, 1-2 tsp Better Than Bouillon, Beef Flavor, ½ tsp garlic powder, 1-2 sprigs rosemary or thyme (optional)
Transfer the vacuum bag to the water bath and cook for 60 minutes minimum. Reference the time chart in the post or notes to see what the max. time is. (*Note 3)
After the filet is finished cooking, remove the bag from the water bath. Carefully remove the filet from the bag and pat dry. Discard any juice that accumulated, unless you're using to make an au jus.

Reverse Sear

Add butter and oil to a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 4)
1 tbsp unsalted butter, 1 tbsp olive oil
Add the garlic cloves and rosemary/thyme springs to the skillet, quickly followed by the filet.
2 cloves garlic, smashed, 1-2 sprigs rosemary or thyme (optional)
Sear each side of the filet for 45 seconds. While searing, tip the pan a little so the butter collects on one side of the pan. Use a spoon to baste the steak with the melted butter. Continue to scoop and pour the butter over the steak until it's ready to flip.
Turn off the stove and transfer the steak to your plate, season as desired. Enjoy immediately as there is no need to rest the steak.

Notes

Note 1 - If using low sodium beef bouillon, add 1/2 tsp kosher salt to the rub.

Note 2 - Sous Vide Filet Mignon Temperature:

Reverse searing will increase the temp around 5°, so keep that in mind when picking your level of doneness.

FOOD SAFETY TIP: If you cook your sous vide filet mignon below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Rare Ribeye: 120°F to 128°F
Medium-Rare Ribeye: 129°F to 134°F
Medium Ribeye: 135°F to 144°F
Medium Well Ribeye: 145°F to 155°F
Well Done Ribeye: 156°F +

Note 3 - How Long To Cook

The below timing chart is for steaks 1.5" - 2" thick. For steaks under this thickness, minimal cooking time can be shortened to 45 minutes vs 60 minutes.

Rare: 1 - 2.5 hours*
Medium-Rare: 1 - 4 hours
Medium: 1 - 4 hours
Medium Well: 1 - 3.5 hours
Well Done: 1 - 3 hours

FOOD SAFETY TIP: If you cook your sous vide steak below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Note 3- Reserve searing a filet mignon creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutritional information is estimated excluding any pan searing ingredients.

Nutrition