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Medium-Rare Sous Vide Filet Mignon

Served Medium-Rare Sous Vide Filet Mignon on a Plate
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Perfectly juicy and tender medium-rare filet mignon made effortlessly with sous vide. Finished with a garlic-herb butter sear.

Ingredients

Scale

1 filet mignon steak

1–2 tsp Better Than Bouillon, Beef Flavor (*Note 1)

½ tsp garlic powder

1–2 sprigs rosemary or thyme (optional)

—OR—

½ tsp olive oil

1 tsp kosher salt

½ tsp garlic powder

¼ tsp black pepper

1–2 sprigs rosemary or thyme (optional)

PAN SEARING (OPTIONAL)

1 tbsp olive oil

1 tbsp unsalted butter

2 cloves garlic, smashed

2 sprigs rosemary or thyme

Instructions

1. Pre-heat the water bath to your preferred doneness (130–135°F) using a sous vide immersion circulator.

2. Pat dry the filet with a paper towel.

3. If using Better Than Bouillon, coat the filet with bouillon and garlic powder.

4. If not using bouillon, coat filet with olive oil, salt, pepper, and garlic powder.

5. Place filet in vacuum-seal or zipper bag with herbs; seal using vacuum or water displacement.

6. Cook in the sous vide bath for at least 1 hour, up to 4 hours depending on thickness.

7. Remove filet from bag, discard juices, and pat dry thoroughly.

8. Heat skillet with oil and butter over medium-high until very hot (3–5 minutes).

9. Add garlic and herbs, then sear filet 45 seconds per side, basting with butter.

10. Remove from pan and serve immediately—no resting needed.

Notes

*Note 1: Better Than Bouillon adds extra beefy flavor but can be skipped for a cleaner seasoning profile.

Searing is optional but adds beautiful crust and flavor. A cast iron skillet works best.

Nutrition

Find it online: https://sousviderecipe.com/medium-rare-sous-vide-filet-mignon/