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Sous Vide Filet Mignon Recipe [With Garlic Butter]

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours and 5 minutes
  • Yield: 2 servings 1x


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.


  • 2 Filet mignon beef tenderloin, 8-oz each
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon butter (divided)
  • fresh thyme (or rosemary, optional)
  • 1 clove garlic (minced)
  • salt and pepper (to taste)


  1. Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. See the note below* if you want to cook it less.
  2. All sides of the filet mignon should be rubbed with 1/2 tablespoon oil.
  3. Season with salt and pepper to taste.
  4. Place the steak, 1/2 tablespoon butter, and optional herbs in a zip-top bag.
  5. Vacuum seal the bag using the water displacement method: seal all but one corner of the bag and gradually immerse it in cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
  6. Place the bag in the sous vide container’s water bath. Ascertain that it is completely submerged. (If your meat is floating, you can weigh it down with heavy kitchen items such as metal kitchen tongs.)
  7. Depending on the thickness of your filet mignon, cook for 1 to 4 hours. Cook a 1-inch thick steak for 1 hour, a 1.5-inch thick steak for 2 hours, a 2-inch thick steak for 2.5 hours, and a 2.5-inch thick steak for 4 hours.
  8. Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
  9. Remove the steak from the zip-top bag and pat dry with paper towels. (Make sure to completely dry the surface.)
  10. If necessary, season with additional salt and pepper.
  11. Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the remaining butter and allow it to melt. Sear the steak for about 1 minute per side, until nicely browned, with the minced garlic, herbs, and the steak.
  12. Serve immediately by slicing against the grain.


A water temperature of 130°F will result in a perfectly medium-rare filet mignon. Target 140°F for medium and 150°F for medium-well for more cooked steaks.

  • Category: Beef
  • Method: Sous Vide
  • Cuisine: French


  • Serving Size: 2 servings
  • Calories: 580kcal
  • Sugar: 1g
  • Sodium: 134mg
  • Fat: 50g
  • Saturated Fat: 20g
  • Carbohydrates: 1g
  • Protein: 31g
  • Cholesterol: 134mg

Keywords: Sous vide filet mignon, beef filet mignon, sous vide beef, sous vide recipe

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