Learn how to make the perfect sous vide filet mignon, which is cooked in a warm water bath at the precise temperature and then seared in a hot skillet.
This sous vide beef tenderloin steak is extremely tender, juicy, and flavorful!
With a temperature and time chart for different degrees of doneness, such as rare, medium-rare, medium, medium-well, and well-done.
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WHAT IS FILET MIGNON?
The tenderest cut of beef is filet mignon. It’s made from tenderloin.
Because of its melt-in-your-mouth texture, filet mignon is considered the best steak. As a result, this cut comes at a high price.
WHY SOUS VIDE FILET MIGNON?
- Sous vide is a French cooking technique that involves vacuum-sealing meat or fish in a bag and then cooking it for an extended period of time at a precise temperature in a warm water bath.
- You’ll want to cook a pricey premium cut like filet mignon perfectly! When cooked using traditional methods such as pan-frying, baking, or grilling, the meat can easily become tough if the small window of perfect doneness is missed.
- The sous vide method ensures success by precisely controlling the temperature. The steak can be left in the water bath for an extended period of time. It also cooks the steak evenly from edge to edge. It’s the most flavorful way to prepare filet mignon.
HOW TO SOUS VIDE FILET MIGNON
- Set the Sous Vide Precision Cooker to 135°F (57°C) for medium rare or whatever doneness you prefer.
- Season the steak with salt and pepper after rubbing it with oil.
- Place the seasoned steak, butter, and herbs in a zip-lock bag. Using the “water displacement” technique, seal the bag.
- Cook the bag for 1 to 4 hours in a warm water bath (depending on the thickness, see the recipe below).
- When the timer goes off, take the bag out of the water and place it in an ice bath or the refrigerator.
- Allow it to cool for about 10 minutes.
- Take the steak out of the bag and pat it dry with paper towels.
- Add oil, butter, garlic, and herbs to a hot skillet. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper.
- Serve the steak whole or cut it across the grain.
WHY THE REVERSE SEAR WORKS
So, thanks to your trusty sous vide circulator, you now have perfectly cooked filet mignon. So, what now?
- Now it’s time to reverse sear! Yes, you can eat the steak without searing it, but finishing it on the stovetop gives it a crust! Isn’t the crust on a steak the best part? We both agree.
- In a skillet, finish the filet mignon. Over high heat, heat a large cast iron skillet or stainless steel skillet. Allow it to heat for 5 minutes before adding a few tablespoons of a high smoke point oil, such as canola, grapeseed, or vegetable oil.
- Place the filets in the hot cast iron and cook for 1–12 minutes, flipping the steaks over every 15 seconds. Each side of the steaks should have a golden brown crust.
- If desired, add unsalted butter and fresh herbs (such as rosemary or thyme) to the pan before adding the steaks, then spoon the melted butter over the filets while they cook.
- Allow the filet mignon to rest for 10 minutes before slicing in either case. This is an excellent time to prepare the gorgonzola cream sauce!
FILET MIGNON SEASONING
This recipe benefits from a simple seasoning of salt, pepper, and fresh herbs.
I also like to cook this cut with butter because butter and steak are such a great combination that produces incredible flavor.
SOUS VIDE FILET MIGNON TEMPERATURE
Because I prefer my filet mignon medium-rare, I set the temperature to 135°F/57°C. Because filet mignon is a very tender cut of steak, it can be cooked at higher temperatures and still taste delicious.
If you want to experiment with different levels of doneness, use the chart below:
|Doneness||Sous Vide Filet Mignon Temp|
|Medium Rare||135°F (57°C)|
|Well Done||165°F (73°C)|
HOW LONG DOES IT TAKE TO SOUS VIDE FILET MIGNON?
The cooking time varies according to the thickness of your steak, but it usually takes 1 to 4 hours to cook your tenderloin steak:
- 1 hour for 1 inch thick
- 2 hours for 1.5-inch thick
- 2.5 hours for a 2-inch thick layer
- 4 hours for 2.5-inch thick
CAN YOU OVERCOOK TENDERLOIN STEAK IN THE SOUS VIDE MACHINE?
Although the sous vide method does not allow you to “over cook” a steak, the texture can become mushy if you sous vide cook it for too long (more than 4 hours).
TIPS FOR THE BEST FILET MIGNON
- Season generously with salt and pepper before sous vide cooking for the best flavor.
- You are not required to use a vacuum sealer. Simply place the steak, seasonings included, in a ziplock bag and seal all but one corner of the bag. Slowly immerse it in cold water, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag. Ensure that the meat is completely submerged in the water bath during the sous vide cooking (you can use heavy kitchen items to weigh it down if necessary).
- Before searing, completely dry the surface. It’s critical to remove any excess moisture because it prevents proper searing.
Frequently Asked Questions
Sous vide cooking allows us to keep tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time while still achieving the same tenderizing effect as braising.
To avoid this texture, season and bag a steak right before cooking, or after cooking sous vide and right before searing.
Grilling filets over medium-high heat is recommended. On a gas grill, set the temperature to around 450 degrees Fahrenheit, or place your filets on a grill rack directly over medium coals on a charcoal grill.
In a sous-vide, the time it takes for the core of the food to reach the desired temperature is determined by thickness rather than weight. It will take four times as long to heat all the way through if it is twice as thick.