Jump Start Your Sous Vide Cooking with our FREE Email Course!
Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
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.
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Do you have experience cooking filet mignon? Let us know your thoughts in the comments below!
Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.