To sous vide something means to cook something under vacuum, in French. Sous vide style cooking incorporates sealing whatever you are making in a bag and setting it in the perfect temperature in a container or pot filled with water.

The filet mignon is one of the more tender pieces of beef you can find anywhere. That is why a sous vide filet mignon perhaps a great starter recipe for anyone wanting to get more use out of a sous vide.

[wptb id=402]

Are just starting your sous vide journey? There are many options available for a sous vide device, so make sure you do your own research before getting started.

Please note, that if you make any purchases through our links, we may earn a small commission.

Now, let’s dive in to this awesome sous vide filet mignon recipe.

Sous Vide Filet Mignon Internal Temperature Ranges

Rare	120°F – 130°F
Medium-Rare	131°F – 136 °F
Medium	137°F – 145°F
Medium-Well	146°F – 156°F
Well-Done	157°F+

Ingredients

• 2 filet mignon steaks (6-8 ounces each)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh herbs (optional, such as thyme or rosemary)

How to Make a Sous Vide Filet Mignon

1. Preheat your sous vide machine to 130°F (54°C) for medium-rare or 135°F (57°C) for medium doneness.
2. Season both sides of the filet mignon steaks with salt and pepper, to taste. You can also add some fresh herbs if desired.
3. Place each steak in a separate vacuum-sealed bag. Add a tablespoon of olive oil and minced garlic to each bag, spreading them evenly around the steak.
4. Seal the bags using a vacuum sealer or using the water displacement method (submerge the bag in water and let the pressure push out the air before sealing).
5. Place the sealed bags in the preheated water bath and cook for 1 1/2 to 2 hours, depending on the desired doneness.
6. Once the cooking time is up, remove the bags from the water bath and carefully remove the steaks from the bags.
7. Heat a skillet over high heat and add a tablespoon of olive oil. Sear the steaks on each side for 1-2 minutes until a crust forms.
8. Let the steaks rest for a few minutes before slicing and serving.

More Sous Vide Recipes on Our Site

Sous Vide Chicken Breasts

Sous Vide NY Strip

Sous Vide Pork Chops

Sous Vide Pork Tenderloin

Sous Vide Mahi Mahi

Sous Vide Green Beans

Sous Vide Poached Eggs

Sous Vide Mushrooms

Sous Vide Broccoli

Sous Vide Bacon

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Sous Vide Filet Mignon Recipe”, “yield”: “2 servings”, “recipeIngredient”: [ “2 filet mignon steaks (6-8 ounces each)”, “2 tablespoons olive oil”, “2 garlic cloves, minced”, “Salt and pepper, to taste”, “Fresh herbs (optional, such as thyme or rosemary)” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Preheat sous vide machine to 130°F (54°C) for medium-rare or 135°F (57°C) for medium doneness.” }, { “@type”: “HowToStep”, “text”: “Season both sides of the filet mignon steaks with salt and pepper, to taste. You can also add some fresh herbs if desired.” }, { “@type”: “HowToStep”, “text”: “Place each steak in a separate vacuum-sealed bag. Add a tablespoon of olive oil and minced garlic to each bag, spreading them evenly around the steak.” }, { “@type”: “HowToStep”, “text”: “Seal the bags using a vacuum sealer or using the water displacement method (submerge the bag in water and let the pressure push out the air before sealing).” }, { “@type”: “HowToStep”, “text”: “Place the sealed bags in the preheated water bath and cook for 1 1/2 to 2 hours, depending on the desired doneness.” }, { “@type”: “HowToStep”, “text”: “Once the cooking time is up, remove the bags from the water bath and carefully remove the steaks from the bags.” }, { “@type”: “HowToStep”, “text”: “Heat a skillet over high heat and add a tablespoon of olive oil. Sear the steaks on each side for 1-2 minutes until a crust forms.” }, { “@type”: “HowToStep”, “text”: “Let the steaks rest for a few minutes before slicing and serving.” } ] }