Sous vide filet mignon temp and time

Sous vide filet mignon is sure to become a fast favorite for all meat lovers! This steak is super tender, juicy, and full of flavor and can be dressed up for a date night or served as the highlight of your holiday dinner. This one is served with an easy tzatziki sauce you’ll love. Let’s make it…

If you’re entertaining, you can also prepare this delicious entree in advance. To add a little flair to your meal, these filets can be topped with buttery sous vide shrimp and sit on a bed of sous vide asparagus for a delicious low carb dinner as well.

• Ingredients for sous vide filet mignon
• What about that tasty steak sauce?
• How to make Sous Vide Filet Mignon
• Sides for sous vide steak
• What sous vide filet mignon time and temp is best?
• Final tips for making sous vide filet for the first time
• The Perfect Sous Vide Setup
• Are you a foodie, too?
• Sous Vide Filet Mignon Medium Rare (With Cast Iron Finish) Recipe | Sip Bite Go

Ingredients for sous vide filet mignon

What goes in the bag?

For this recipe, you will start with .8oz filet mignon steaks and some salt. Thta’s all that goes in the vacuum seal bag. Part of the fun of preparing this meal is starting with an excellent piece of meat since you will always get a perfect cook with the sous vide machine.

What’s used to finish the steaks?

After taking a dip in the sous vide jacuzzi water bath, the filet mignon steaks are quickly seared to get a tasty brown crust on the outside of the beef. For this final step, I show you how to use simple seasonings, a little fresh garlic, and fresh parsley.

Also see my recipe for petite filet mignon with a vegetable hash.

What about that tasty steak sauce?

That sauce, my friends, is going to turn this into a finish and polished dish. This filet mignon sous vide steak recipe is delicious by nature, but to make it taste like restaurant style steak from a fancy steak hour, whip together the tzatziki sauce I’ve included in the printable recipe below.

The main ingredients for the sauce are garlic, Greek yogurt, a cucumber, lemon juice, and fresh dill.

How to make Sous Vide Filet Mignon

Step 1. To get started, preheat sous vide machine to 134ºF.

Step 2. While the sous vide bath preheats, season the steaks with salt.

Step 3. Vacuum seal filet mignon steaks in a flat layer in the same bag, or in two separate bags (it doesn’t matter either way, just leave a little space between them if they’re in the same bag).

Alternatively, you will want to add the steaks to separate ziploc bags to sous vide them, and use the water displacement method to remove air from the plastic bags while lowering the steaks into the water.

Step 4. Add the bag to the sous vide bath and cook the sous vide filet mignon at 134ºF and set cook time for 2.5 hours. (cook for 3.5 hours if cooking from frozen).

Step 5. During this time, you can make the tzatziki sauce.

First, heat a small pan on the stove to medium heat and add olive oil and garlic. Saute garlic in oil, stirring occasionally until garlic becomes translucent. Next, remove the pan from heat before garlic browns and set aside to cool.

By now your kitchen should be smelling wonderful!

Then, in a large bowl, add Greek yogurt and diced cucumber. Stir to combine. Add lemon juice, garlic olive oil, fresh dill, salt and pepper and mix together. Taste and season with additional salt or pepper if desired.

Chill in the refrigerator until ready to serve.

Step 6. Remove the steak from the hot water and (optional) shock the steaks in and place in an ice bath for 5 minutes. This helps cool the internal temperature of the sous vide filet mignon so it stays medium-rare while searing it.

Step 7. Remove the sous vide cooked filet mignon from the bag and pat dry with a paper towel.

Step 8. Heat a large cast iron skillet to medium-high heat on the stove. Then, add olive oil to the pan, and when it’s hot (it will be shiny), add the butter and sous vide filet mignon to the pan.

Add a sprinkle of salt and pepper and garlic to the steak in the pan.

Step 9. Spoon the garlic butter over the steak while searing filet mignon on each side for about 30 seconds, or until browned. Don’t forget to sear all the edges for a delicious brown crust. Sprinkle with fresh parsley now or at serving.

More herbs you can garnish steak with include: fried rosemary, fresh thyme, tarragon, and more fresh dill to complement the sauce. I just pick whatever looks best from my Aerogarden and add it on top.

Step 10. Transfer cast iron finished sous vide filet mignon steaks to a cutting board and let it cool for 5-10 minutes before slicing.

Sides for sous vide steak

Here are a few wonderful side dishes you can pair with this steak:

• Red wine caramelized onions
• Pesto scalloped potatoes gratin
• Sauteed mushrooms with thyme and red wine
• Farro salad with roasted vegetables
• Any of these potato side dishes for steak
• Caramelized onions
• Sauteed onions and peppers
• Air fryer wings

What sous vide filet mignon time and temp is best?

This particular sous vide filet mignon recipe has you cook the steak to medium-rare. I cooked this particular demonstration at 134ºF and for 2.5 hours.

If you want to cook it to a different temperature – say you want a rare or medium filet mignon, use the temperature chart above. Note – you do not have to adjust the cook time. Just the temperature.

Can you sous vide frozen filet mignon?

Yes, you sure can, and I do it all the time for sous vide meal prep. To sous vide frozen filet mignon, season it the same way, bag it up, then freeze it until you’re ready to cook it. The adjustment you’ll make is for the sous vide filet mignon cook time — you need to cook filet from frozen for an additional hour.

Note that you do not have to adjust the filet mignon sous vide temp — keep the temperature the same for your desired level of doneness. 

This is one of my favorite tricks, because my husband and I love to eat restaurant style food at home, but we are parents to a toddler and always looking for an easy sous vide meal prep short cut. 

For more info, check out this guide on how to vacuum seal meat and how to sous vide frozen steak for more details. This recipe for sous vide ribeye steak from frozen is a great dish to try this technique for meal prepping.

Final tips for making sous vide filet for the first time

• Definitely make a sauce with it. In some of my photos, you’ll see this recipe finished with homemade tzatziki sauce, which can also be found in my sous vide lamb burgers recipe. You can also try this creamy jalapeno ranch sauce and creamy peppercorn sauce. 
• Pair it with a sous vide side dish. It’s easy to coordinate cooking sous vide vegetables to serve with this meal. Check out my guide to sous vide fingerling potatoes, sous vide beets, and sous vide asparagus. 

I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook.

Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book, The Home Chef’s Sous Vide Cookbook.

The Perfect Sous Vide Setup

Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

1. A sous vide machine.
   Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
   Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
2. Sous vide container.
   If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
3. Bags to cook sous vide food.
   Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
4. Nice-to-have accessories for sous vide cooking.
   – Sous vide weights to hold down food that floats.
   – Mini mason jars for desserts and sous vide egg bites.
   – Cast iron skillet to sear sous vide steaks to finish them.
5. My sous vide cookbook with 100+ recipes.

Are you a foodie, too?

I have to tell you the wildest thing: lately I’ve tried another way to make steaks and it’s blowing my mind. Take a quick look at one of the most surprising things you can make with steaks… the air fryer. I have been air fryer filet mignon, ladies and gentleman. Yes, the air fryer is not just for french fries and air fryer hot dogs — you can cook a 5 star steak recipe in there, too.

Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this recipe. For in-depth tutorials on sous vide steak and more, subscribe to the Sip Bite Go channel.

• ▢ 2 .8oz fillet mignon steaks
• ▢ ½ tsp salt

For sear finishing sous vide filet mignon

• ▢ 2 tsp olive oil
• ▢ 1 tbsp tbsp butter
• ▢ ⅛ tsp salt
• ▢ ⅛ tsp pepper
• ▢ ½ tbsp garlic minced
• ▢ 1 tsp parsley, fresh chopped

For tzatziki sauce for sous vide file

• ▢ 1 tbsp olive oil
• ▢ ½ tbsp garlic minced
• ▢ 32 oz Greek yogurt plain
• ▢ 1 medium cucumber seeds removed and diced into ½'
• ▢ ½ lemon juiced
• ▢ 1 tbsp dill fresh chopped
• ▢ ¼ tsp salt
• ▢ ⅛ tsp pepper

• Preheat sous vide machine to 134ºF.

• While the sous vide bath preheats, season steaks with salt.

• Vacuum seal filet mignon steaks in a flat layer in the same bag, or in two separate bags (it doesn’t matter, just leave a little space between them if they’re in the same bag). Alternatively, add steaks to separate ziploc bags to sous vide them, and use the water displacement method to remove air from plastic bags while lowering the steaks into the water.

• Add the bag to the sous vide bath and cook the sous vide filet mignon at 134ºF for 2.5 hours. (cook for 3.5 hours if cooking from frozen).

• During this time, make the tzatziki sauce. Heat a small pan on the stove to medium heat and add olive oil and garlic. Saute garlic in oil, stirring occasionally until garlic becomes translucent. Remove pan from heat before garlic browns and set aside to cool. To a large bowl, add Greek yogurt and diced cucumber. Stir to combine. Add lemon juice, garlic olive oil, fresh dill, salt and pepper. Mix together. Taste and season with additional salt or pepper if desired. Chill in the refrigerator until ready to serve.

• Remove steak from the hot water and (optional) shock the steaks in an ice bath for 5 minutes. This helps cool the internal temperature of the sous vide filet mignon so it stays medium-rare while searing it.

• Remove sous vide cooked filet mignon from the bag and pat dry with a paper towel.

• Heat a large cast iron skillet to medium-high heat on the stove. Add olive oil to the pan, and when it’s hot (it will be shiny), add the butter and sous vide filet mignon to the pan. Add a sprinkle of salt and pepper and garlic to the steak in the pan.

• Spoon the garlic butter over the steak while searing fillet mignon on each side for about 30 seconds, or until browned. Don’t forget to sear all the edges for a delicious brown crust. Sprinkle with fresh parsley now or at serving.

• Transfer cast iron finished sous vide filet mignon steaks to a cutting board and let it cool for 5-10 minutes before slicing and serving with the sauce.

Calories: 442kcal | Carbohydrates: 23g | Protein: 47g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1234mg | Potassium: 837mg | Fiber: 2g | Sugar: 17g | Vitamin A: 293IU | Vitamin C: 19mg | Calcium: 531mg | Iron: 1mg

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