Sous Vide Filet Mignon Recipe

This Sous Vide Filet Mignon always cooks to your satisfaction! Baste it with butter for the tastiest, juiciest filet ever!


– 2-4 filet mignon steaks, 1.5-2 inches thick – Kosher salt and pepper – 4-6 sprigs fresh rosemary – 6 cloves garlic, smashed – 1 Tablespoon vegetable oil – 3 Tablespoons butter


Fill a big pot with water. For medium rare, attach your sous vide machine to the side and set the temperature to 130 degrees.

Step 1

Season both sides of steaks with Kosher salt and pepper. Add crushed garlic and rosemary to a quart or gallon zip lock bag.

Step 2

After sealing the bags ¾ full, carefully lower them into the warmed water, allowing the water pressure to remove excess air surrounding the steaks.

Step 3

Seal the bag completely and clip it to the side with a chip clip or clothes pin after submerging.  

Step 4

Time 1 hour. Steaks can be left in water for 4 hours without losing texture or flavor. Remove steaks from bag, brush off garlic and rosemary, and put aside.

Step 5

Use a cast iron skillet to heat oil on high. Steaks should be seared undisturbed for 1-2 minutes till golden. Flip the steaks.

Step 6

Add butter, garlic, and rosemary to the pan. Flip your pan onto a hot pad to catch butter.

Step 7

Scoop and drizzle butter over steak for 1-2 minutes with a large spoon. Serve steaks with pan juices.

Step 8

Also See

Easy Carrot Saute With Honey And Thyme Recipe