Sous Vide Filet Mignon + VIDEO

Overhead shot of cooked filet mignon with slice taken.

Learn how to make the PERFECT Sous Vide Filet Mignon. With a timing chart for the perfect rare, medium, or well done steak. 

One of the gifts on our wedding registry that I was super excited about receiving was this sous vide. I’d been hearing so many amazing things about this cooking device, but unfortunately I had no idea how to use it…

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food. Making it perfect for cooking a delicate cut of meat, like filet mignon.

One note though. You don’t actually need to vacuum seal your food in order to sous vide. At first, I thought about investing in this vacuum sealer, but I really didn’t want another appliance crowding up our counters, so instead, I simply seal my food up in a ziploc bag and use this water displacement method to “vacuum seal” it.

Removing the air from the bag is important though. First, it ensures that the bag won’t float in the water, but will stay submerged. And second, it ensures that your food cooks evenly and safely.

To start the cooking process, place your sous vide in a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator. Heat it to your desired temperature (more on that below) and place your bag in the water.

Sous Vide Filet Mignon Temperature:

  • Rare: 120°F (49°C) to 128°F (53°C)
  • Medium-Rare: 129°F (54°C) to 134°F (57°C)
  • Medium: 135°F (57°C) to 144°F (62°C)
  • Medium-Well: 145°F (63°C) to 155°F (68°C)
  • Well Done: 156°F (69°C) and up

I prefer a medium-rare filet mignon and have found 132-degrees to be perfect for my tastes. 

How Long Does It Take to Sous Vide Filet Mignon?

The length of time it takes to sous vide a steak depends on its thickness. Most filet mignon steaks will be around an inch thick. Below is a timing chart on the minimum time needed for your filet mignon to reach temperature in the sous vide:

  • Sous vide 1-inch thick steak for 1 hour
  • Sous vide 1.5-inch thick steak for 1 hour, 45 minutes
  • Sous vide 2-inch thick steak for 3 hours
  • Sous vide 2.5-inch thick steak for 4 hours, 15 minutes

Filet mignon steaks in skillet.

Can You Overcook in Sous Vide?

I’ve read that it’s OK to leave a 1-inch steak in the water bath for up to 4 hours. After that, the meat may break down too much and become mushy. However, your steak will never actually “overcook” as the meat will be held at the correct temperature.

Do You Season Sous Vide Filet Mignon?

Some will season their filet mignons with salt and pepper and add aromatics like garlic, herbs or marinades before vacuum sealing. I prefer to let the natural flavor of the steak shine through and simply season during the searing process with a bit of salt and pepper, spooning the melted butter over them. This is a personal preference so feel free to change things up a bit.

Filet mignon next to sous vide and baked potatoes.

Can You Reheat in Sous Vide?

One of my favorite parts about sous vide is that you can reheat leftovers with it. It’s the perfect way to reheat a steak or other cut of meat because it will never overcook it.

How Do You Reheat in Sous Vide?

Heat your water to just below the original cooking temperature. Reheat using the same cooking chart above (i.e. a 1-inch thick steak will need to reheat for 1 hour).

Overhead shot of cooked filet mignon with slice taken.

Sous Vide Filet Mignon

Course: Main Course
Cuisine: American
Keyword: filet mignon, sous vide, steak
Cook Time: 1 hour
Total Time: 1 hour
Servings: 4 people
Calories: 546 kcal
Learn how to make the PERFECT Sous Vide Filet Mignon. With a timing chart for the perfect rare, medium, or well done steak.


  • 4 1- inch thick filet mignons
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • Kosher salt & pepper


  1. Set the sous vide to your desired temperature (132-degrees for medium-rare).

  2. Vacuum seal the filet mignons using your preferred method. 2 steaks per bag.
  3. Cook for 1 hour (for 1-inch thick steak), up to four hours.
  4. Remove steaks and pat dry with paper towels. Season with salt and pepper.
  5. Preheat a cast iron skillet over high heat. Add oil and butter. Sear steaks 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.

Recipe Video

Nutrition Facts
Sous Vide Filet Mignon
Amount Per Serving
Calories 546 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 19g119%
Cholesterol 134mg45%
Sodium 133mg6%
Potassium 516mg15%
Protein 30g60%
Vitamin A 175IU4%
Calcium 12mg1%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved this Sous Vide Filet Mignon recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Filet Mignon: 

  • A delicate cut of steak, like filet mignon, needs a wine with softer tannins. Try Merlot, Chianti, Pinot Noir, or aged Cabernet.

Wondering what to serve with filet mignon? Try these recipes:

Instant Pot Baked Potatoes

Overhead close up of baked potatoes.

Grilled Broccolini with Apple Cider Vinaigrette

Platter of grilled broccolini

Easy Mashed Potatoes with Sour Cream

These Easy Mashed Potatoes with Sour Cream are the most delicious mashed potatoes you will ever have. They're light, creamy, butter, tangy & easy to make with the help of your stand mixer - No hand mashing required! |

Roasted Brussels Sprouts with Balsamic Reduction & Cranberries

Overhead close up of bowl of roasted brussels sprouts with balsamic reduction & cranberries.

The Best Glazed Carrots

These are the BEST Glazed Carrots! Lightly sweetened, delicately seasoned & perfectly glazed. They make an amazing side dish that both kids & adults love. |


  1. David Reviewer

    5 stars
    This recipe looks really awesome! Thanks for sharing this. I feel that i have to cook this as soon as possible!


    1. Erin

      I hope you love it David! This is my new favorite way of cooking steak! It’s so amazingly simple and impossible to overcook!


  2. Bob

    Worst steak I’ve ever had. Might as well been tofu. 139 degrees for 1 hr 45 minutes. Steaks were prime filet, cut at 2 inches. So disappointed


    1. Laurie

      Bob what did the steak look like after cooking? Did you sear it after the sous vide process? I havent purchased the equipment yet as I want to understand the process better.. I wonder how your process was different from Erin”s (above) for example.



    2. Glen

      Bob, 139 degrees is too hot for filet. I cook at 135 and the video cooked at 130.5 apparently. Mine turns out perfectly every time!


  3. Food Eater

    5 stars
    Got a Sous Vide Anovo Nano type thing for Xmas. Just got done eating a perfectly done filet mignon with it. Game changer! Pretty darn awesome and don’t have to worrying about over or undercooking.

    Almost too easy, takes the challenge out of it!


  4. Mike

    5 stars
    Sous vide gives edge to edge perfection. 131 degrees has been my sweet spot for med rare. I have the Chefman sous vide and love it. Recently did a 5lb bone-in ribeye – finished in 475 deg oven for 10 mins. Had to be one of top roasts I’ve tasted.


    1. Erin

      I cannot wait to give a roast a try in the sous vide!


  5. MIKE

    5 stars
    I make a compound butter with garlic rosemary thyme and parsley. I add a thin slice to each steak in the bag. And use it in the cast iron skillet to sear. Makes for wonderful flavor!


    1. Erin

      That sounds delicious Mike!


  6. Larry

    Sous vide is now my only method of cooking any cut of steak. But it is essential to sear it before plating.


    1. Erin

      I totally agree Larry!


  7. Jay Dunham

    At what temp and for how long on that ribeye?


  8. Dale

    5 stars
    Erin, your recipe is spot on! I joined the sous vide community back in the day when a home version were still in the thousands of dollars. I have since “upgraded” to an Anova and I love it! The main reason I am commenting is…where on earth did you get that wonderful octagon cast iron pan! I have dozens and dozens of cast iron pieces, I do not have one of those. Love your website, and thank you for your time, effort and energy to supply us with wonderful recipes and ideas.


    1. Erin

      Thank you so much for these kind words Dale – It means the world to me.


    2. Alain

      You can find that skillet here Dale:


    3. Princess Tigernut

      They also sell finex at Williams Sonoma.


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