Sous Vide Filet Mignon
Master the art of cooking a perfect sous vide filet mignon. Discover step-by-step instructions to achieve a succulent, restaurant-quality dish at home.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Asiatique
Ingredients
Scale
- 4 1-inch thick filet mignons
- 2 Tablespoon (30 ml) s butter
- 1 Tablespoon (15 ml) olive oil
- Kosher salt & pepper
Instructions
- Adjust the sous vide machine to your preferred heat setting (132-degrees for medium-rare).
- Seal the filet mignons in a vacuum bag, placing two steaks per bag.
- Let the steaks cook for 1 hour (for 1-inch thick steak), extending up to four hours if desired.
- Once done, take the steaks out and use paper towels to dry them off. Sprinkle with kosher salt and pepper.
- Heat a cast iron skillet on high. Pour in olive oil and add butter. Sear each side of the steaks for 1 minute, tilting the skillet and drizzling the butter over them as they cook. Serve right away.
Notes
- Pat steaks completely dry with paper towels post sous vide to ensure a proper sear and avoid steaming.
- Use unsalted butter for better seasoning control; adjust salt to taste after searing.
- Ensure the skillet is very hot before adding steaks for a golden crust without overcooking inside.
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 8g
Find it online: https://sousviderecipe.com/sous-vide-filet-mignon/