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How to Sous Vide Beef Filet Mignon
Filet mignon is a tender, high scale steak cut from the center of the beef tenderloin. Filet just needs to be heated through, usually 1 to 2 hours. I'll usually go with 131°F for medium-rare but you can use the temperature of your choice.
Filet mignon is considered by many people to be one of the best steaks around. It is very tender, though it can be on the mild side due to the lack of marbling. Because it is tender, it just needs to be sous vided until heated through, which usually just takes a few hours.
I like to finish the filet on a cast iron pan, with just a quick sear. You don't want to overcook it at all though or it will quickly become tough.
You can read my detailed guide to all the cuts of sous vide beef tenderloin, which includes filet mignon as well as cooking the tenderloin whole.
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Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often sous vide a small tenderloin and serve it family style, with a big pile of roasted 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 filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak and works great with the low temperature precision cooking.
Sous Vide Filet Mignon Comments
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