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Simple Sous Vide Filet Mignon Recipe and How-To Guide
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 (55°C) 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.
A lot of people ask me why you would sous vide a filet mignon since it is already really tender. You're right, filet is definitely tender.
This particular steak also doesn't have much fat in it, so it's a very lean piece of meat and lean pieces of meat dry out very quickly. When a filet mignon starts to be heated above 135°F (57.2°C), 140°F (60°C), they lose their moisture very quickly.
Using sous vide allows you to cook the steak at the exact temperature you want without overcooking it. This technique results in a lot juicier and more flavorful outcome.
In addition, filet is very easy to overcook. Sous vide removes any of those concerns and allows you to perfectly cook a usually pretty expensive piece of steak every single time.
So that's why I turn to sous vide for filet mignon. I think it makes a huge difference in the quality of your final dish. If you are a professional chef or you cook filet a lot, sous vide is your fail-safe delicious option.
It's a pretty easy process to sous vide filet mignon, just like the majority of sous vided steaks.
First you season it. With something like filet mignon, you probably want salt, maybe some pepper or a little bit of spice rub that's on the milder side. It's an expensive piece of meat and you don't want to overshadow the flavor of the beef itself.
Next, you put it in a sous vide bag and seal it. If you're doing multiple pieces of filet, you want to make sure it's in a single layer in the bag, otherwise it increases the cooking times.
After your sous vide machine preheats to whatever your preferred steak temperature is, place the bag of steak into the water bath.
I like 130°F (54.4°C) or 131°F (55°C) for most of my steaks because I prefer steak on the lower side of medium rare.
The general ranges are about 125°F (51.6°C) to 130°F (54.4°C) for rare, 130°F (54.4°C) to 135°F (57.2°C) for medium rare, 135°F (57.2°C) to 140°F (60°C) for medium and above there, you're looking at well done.
As with all steaks, I don't recommend going above about 150°F (65.6°C) because otherwise you're going to really, really dry it out. At 150°F (65.6°C), I feel like you still get a lot of that well done color and texture, but it's a little more moist, a bit more tender, and it's going to be more flavorful.
The length of time you cook it will be completely based on the thickness of your filet. It is already a tender piece of meat so you don't want it to cook it too long or start the filet will start losing any of its bite. If needed, you can cook it a little bit longer to pasteurize it.
However, I do recommend pulling it pretty much as soon as it's been heated through or pasteurized. This normally just takes 2 to 4 hours, depending on the thickness and the temperature you're using.
Finally, you just want to give it a good sear. Because it is a lean piece and you don't want to overcook it. I generally recommend letting it sit out on your counter, in the bag for about 10 to 15 minutes or putting it in some cold tap water for 5 to 10 minutes to bring down the temperature of the outside of the meat a little bit.
At that point, it allows you to have a longer sear. Dry it off really good and throw it on a hot pan. I like using a cast iron pan. You can throw it on a grill or if your broiler in your oven is really hot, you can even use that occasionally.
Now you have a perfectly cooked tender flavorful, sous vide filet mignon all ready to dive into for your special occasion.
What Temperature do You Sous Vide Filet Mignon?
I recommend going with a lower temperature for sous vide filet mignon. Whatever your preferred steak range is, select a temperature at the lower end of that. This will help because filet mignon is such a lean piece of meat.
I usually use 130°F (54.4°C), because I like the lower end of medium-rare. You can go as low as 125°F (51.6°C) which is generally considered rare.
At 130°F (54.4°C), you start going into the medium-rare range, 135°F (57.2°C) is about medium, and then 140°F (60°C) or above you're getting into the medium-well or well-done.
As with all steaks, I don't recommend going above 150°F (65.6°C). At that point, you are really squeezing out more of the moisture. Once you go above, I think it's 154.2°F (67.9°C) you lose about 50% more liquid than you do before that. So, crossing that line makes a huge difference in the juiciness of your steak.
And at 150°F (65.6°C), you're still looking at something that looks like a well-done steak. So I think most people who like a well-done steak are happy with it.
You can also pasteurize the filet mignon steak while sous viding it if you're feeding it to someone who has a weakened immune system. This will add probably another 1 to 2 hours to the cook time depending on the temperature, but it is a good way to ensure safety across the board.
It's also important to pasteurize meat if you're using some that was blade tenderized, like a lot of Costco steaks. The pasteurization will make sure everything is killed on the inside of the meat, not just the outside.
What's the Best Way to Sear Filet Mignon After Sous VIde?
After sous viding a filet mignon, how would you sear it? This is a good question because you want to try to get a good crust on your steak. With filet, it's harder since it's such a lean cut, especially after you sous vided it.
You don't want to raise the temperature any higher than what you sous vided the meat at or it's going to undo a lot of the benefits of the sous vide process.
I like to chill it down first before I take it out of the sous vide pouch. This is something I do with a lot of different types of steaks, not just filet. I'll either let it sit on the counter for about 10 to 15 minutes to cool down some. And then sometimes I'll also put it in cold tap water for another 5 to 10 minutes to really reduce the temperature of the outside of the sous vided filet mignon.
At this point, I remove the steak from the bag and dry it off really well. Now I'm ready to sear it over high heat. Usually I use either a cast iron pan or a grill turned up to high and pre-heated really well.
You can go about a minute and a half on each side to get a good crust on it without raising the temperature on the inside of the sous vide filet mignon too much.
Can you sous vide frozen filet mignon directly out of the freezer? The answer is yes, it works great.
All you have to do is take it out of the packaging that it came in. Most online retailers ship their meats frozen to maintain their quality. So if you get something from Porter Road or Snake River Farms, it will probably come frozen the majority of the time.
First, you're going to take the filet mignon out of the packaging It came in. Place it in a new sous vide vacuum bag and seal it. You never know if the packaging it came in is heat safe.
Sometimes the original packaging has tiny holes in it from the shipping process. This can cause the bag to leak during sous viding.
So, it's best to just put it in your own bag to be on the safe side. An added bonus is you have a chance to season it with some salt ahead of time.
Once the filet steak is in a new bag, you can just throw it in your water bath. The "frozen state" will add about 40 to 50% cook time to the overall heating through or pasteurization time. It's not too bad.
You're talking about 45 to 60 minutes for most thicknesses of filet. Plus, you have a really quick meal that didn't take you too long, especially if you forgot to put it in the fridge a few days ahead of time to defrost and thaw out!
In my opinion, this is the best simple sous vide filet mignon recipe. 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 (55°C) for medium-rare but you can use the temperature of your choice.
Prep Time: 21 Minutes
Cooktime: Time by Thickness
Total Time: 1 to 4 Hours
Calories: 614 Calories
Tags: sous vide filet mignon, sous vide beef filet mignon, beef filet mignon, beef, sous vide, easy, simple
For the Filet Mignon
2 pounds filet mignon
1 to 2 teaspoons salt
1/2 to 1 teaspoons spice rub or herbs (optional)
Preheat the Water Bath: Preheat the sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium.
Trim and Season filet mignon: Trim off any fat or gristle. Salt the filet mignon then coat with any spices.
Seal in a Bag: Place the meat in a sous vide bag then seal the bag.
Cooking the beef: Place the sous vide bag in the water bath and cook the beef until heated through, which is based on the thickness, about an hour for a 1" steak.
Remove From Pouch: Once the beef is ready, remove it from the sous vide machine and take it out of the bag. Pat it dry with paper towels or a dish cloth so you can get a good sear on it.
To Sear the Food: Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the meat and sear quickly, about one minute per side. You want the filet mignon to just brown but not overcook any more.
Time to Plate: Place the filet mignon onto a plate with any salads or sides then serve.
Filet mignon is a boneless steak that is cut from the tenderloin. The tenderloin is a long cylindrical muscle that runs along both sides of the spine of a cow. Because of its lack of connective tissue, filet mignon is considered to be the most tender of all steaks. The word filet mignon is French and means "delicate filet".
Filet mignon is prized for its tenderness. It is described as having a buttery texture. It is also the most expensive cut of beef because each cow produces such a small portion of tenderloin.
In the United States, all cuts of the tenderloin are generally considered filet mignon. Most steaks are cut 1-2 inches thick. Because the tenderloin is low in fat, filet mignon is often wrapped in bacon and then cooked. This helps prevent the steak from drying out, and also gives the steak flavor which the tenderloin somewhat lacks. This steak is also cooked rarer than other steaks to prevent it from drying out.
Chateaubriand (French origin) is a filet that is cut 3 inches thick. It is cut from the largest end of the tenderloin and is often shared between two people. Tournedos on the other hand are the smallest of the tenderloin steaks. These are cut no more than 1 inch thick and are cut from the tapered end of the tenderloin. In restaurants, filet mignons are sometimes served in a cream sauce, or a cognac cream sauce.
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What is the Best Sous Vide Filet Mignon Temperatures and Times?
Filet mignon is a tender, high-end 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 (55°C) for medium-rare.
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!