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

Ingredients

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

Instructions

  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.

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.

Nutrition Facts
Sous Vide Filet Mignon
Amount Per Serving
Calories 546 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 19g 95%
Cholesterol 134mg 45%
Sodium 133mg 6%
Potassium 516mg 15%
Protein 30g 60%
Vitamin A 3.5%
Calcium 1.2%
Iron 22.2%
* Percent Daily Values are based on a 2000 calorie diet.

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:

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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! | platingsandpairings.com

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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. | platingsandpairings.com

2 comments

  1. David Reviewer

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

    Reply

    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!

      Reply

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