Sous Vide Filet Mignon (Failproof Recipe!)

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

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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).

Sauces for Filet Mignon:

What to Serve with Filet Mignon:

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.

More Sous Vide Recipes:

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Overhead shot of cooked filet mignon with slice taken.

Sous Vide Filet Mignon

Learn how to make the PERFECT Sous Vide Filet Mignon. With a timing chart for the perfect rare, medium, or well done steak.
4.99 from 60 votes
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Cook Time: 1 hour
Total Time: 1 hour
Servings: 4 people


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


  • Set the sous vide to your desired temperature (132-degrees for medium-rare).
  • Vacuum seal the filet mignons using your preferred method. 2 steaks per bag.
  • Cook for 1 hour (for 1-inch thick steak), up to four hours.
  • Remove steaks and pat dry with paper towels. Season with salt and pepper.
  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Sous Vide Machine


Calories: 546kcal | Protein: 30g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 134mg | Sodium: 133mg | Potassium: 516mg | Vitamin A: 175IU | Calcium: 12mg | Iron: 4mg

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42 thoughts on “Sous Vide Filet Mignon (Failproof Recipe!)”

  1. 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

    • 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.


    • 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!

    • I had the same experience with Pork. It was to cook for 48 hrs at 135 deg. Came out rubbery, not tender, “fall off the bones” the recipe flaunted. As a result, I reviewed other recipes. Your meat has to reach jn excess of 130 degrees to kill off any bacteria. Secondly. The whole concept us yo break down the convective tissue and turn it into cologne to tenderize it. The difference us beef tenderloin (Filet Mignon) is the tenderest cut and has very little tissue to breakdown. Do I used a submersible digital thermometer to monitor the internal temperature with great success. Key is higher temperature to achieve the wellness and compensating with a shorter cook time.

    • 5 stars
      Bob, You must be an idiot then. Did you follow directions, did you make sure no water got in your bag? Did you sear it over high heat? Did you forget to season it? I’ve been using a sous vide to cook steaks and it’s amazing. Her recipe was clearly not fool-proof but it’s pretty close to it. You should keep those rude comments to yourself guy.

    • Hey, Bob! Sorry it’s taken me this long to come up with a suggestion, but here’s something to check. Your sous vide device might need to have its heating element cleaned, that could cause the displayed temperature to be way off what is set on the device. If you can, watch this youtube video: . Take care, good luck! Bob

      • sometimes hard water will collect minerals on element. We spray a bit of vinegar on our deposits, a few minutes will desolve it. Same inside a dishwasher, shower heads etc.

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. I cut 1-1/2” steaks off the whole filet. I always tie them up at center line with butcher string which chubs them up to 2” thick.
    I put salt, pepper and butter on each side and vacuum seal them 2 per bag side by side. Never stack them.
    I’ll do the whole filet like this. I freeze all of the bags and take one out when we feel like steak. I thaw it in the refer the day before and bring it to room temp before I put it in the Sous Vide pot.
    I do 130 degrees for 2 hours. Next, get a skillet hot, pour the juice and butter from the bag. Drop the filets in the skillet and seer each side for about one minute at high heat with the lid on.
    Better then Ruth’s Chris!

  7. 5 stars
    Sous vide my filets(2) at 125 for 1 hour and 20 minutes ….then put them on my egg grill 2 minutes a side at 800 degrees. Perfect medium rare edge to edge.


    • Tim, do you pour OUT the juices or pour the juices in the pan? If you put them in pan, how do you sear the steak with the juices in the pan?

  8. I can see how 1 hour, 15 min under your recommended 3 hours for a 2″ filet could make a difference, as where Bob did not follow directions. But how did you come up with the 15 min addition to 4 hours for 2.5″ filets? BTW, some people prefer tofu to a medium filet.

  9. 5 stars
    Having just paid $130 for 4 fillet steaks I was very nervous but they came out a perfect rare. I took one out and seared it and put it in a 400f oven for 10 mins while i debugged and seared the others. Result 3 rare one med rare. Steak is wonderful you sous vide but if everyone doesn’t like the same doneness it can be a chore to get them all correct.
    Thank you for posting this. I appreciated all the effort you put in 😀

  10. 4 stars
    The only problem I have with this recipe is that it calls for adding salt and pepper to the meat after cooking it. No no no no no no no. I can not do that. Flavoring only the outer edge of the steak is not for me, especially since much of seasoning will be lost into the searing pan.

    I put salt and pepper onto the raw filets and then toss garlic and a sprig of fresh thyme (or rosemary or tarragon or whatever) into the bag before I seal it. Those flavors then penetrate INTO the meat, instead of just sitting on top of it.

    Just my humble opinion.

4.99 from 60 votes (46 ratings without comment)

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