Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe

Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often cook a small tenderloin and serve it family style, with a big pile of Brussels sprouts. This allows everyone to select what they like best, but if you want to cut it up and serve it individually that works awesome as well!

Sous vide denver cut steak

I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu.

Note: You can learn more about beef steaks from my How to Sous Vide Tenderloin Steak article or view all my sous vide steak articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Filet Mignon with Roasted Brussels Sprouts Recipe

  • Published: June 18, 2019
  • By Jason Logsdon
  • Total Time: 2 Hours
  • Cooks: 131°F (55°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Filet Mignon with Roasted Brussels Sprouts

Sous vide denver cut steak 2
  • For the Filet Mignon Steak

  • 1 to 2 pounds filet mignon steaks or tenderloin roast (450g to 900g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3 sprigs fresh thyme
  • For the Roasted Brussels Sprouts

  • 2 pounds Brussels sprouts (900g)
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes
  • For the Sautéed Onions

  • 3 yellow onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon white wine vinegar
  • To Assemble

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh thyme leaves

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Cooking Instructions for Filet Mignon with Roasted Brussels Sprouts

For the Filet Mignon Steak

Preheat the water bath to 131°F (55°C).

Sous vide denver cut steak 03

Mix the spices together in a bowl. Salt and pepper the steak and sprinkle with some of the spice mixture. Add to the sous vide bag with the thyme, seal, and place in the water bath. Cook the steak for 2 to 4 hours, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Brussels Sprouts

Preheat an oven to 400°F (200°C).

Cut the ends off the Brussels sprouts and discard the ends. Cut the remaining portion in half lengthwise. Toss the Brussels sprouts and garlic in olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, until tender, about 30 to 45 minutes.

During the last 5 or 10 minutes, add the cherry tomatoes to the roasting sheet and cook until they just start to burst.

For the Sautéed Onions

Heat some oil in a pan over medium heat. Add the onions and garlic then cook until the onions become tender and start to lightly brown, about 15 to 20 minutes. Add the white wine vinegar and stir to mix well.

To Assemble

Take the steak out of the water bath and remove it from the bag. Dry it off thoroughly using paper towels or a dish cloth. Quickly sear the filet mignon for 1 to 2 minutes per side, until just browned, then remove from the heat.

Sous vide denver cut steak 1

Place the roasted Brussels sprouts and tomatoes in a bowl and drizzle with the fresh lemon juice. Add the steak and top with the sautéed onions. Sprinkle with the thyme leaves then serve.

Nutritional Information for Filet Mignon with Roasted Brussels Sprouts

  • Calories: 445
  • Fat: 22g
  • Protein: 35g
  • Carbohydrate: 34g
  • Fiber: 11g
  • Sugar: 11g
  • Cholesterol: 73mg

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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All tags for this article: Beef, Sous Vide, Sous Vide Beef , Sous Vide Filet Mignon, Sous Vide Tenderloin, Sous Vide Tenderloin Steak

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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