Sous Vide Filet Mignon with Perfect Reverse Sear
Sous Vide Filet Mignon with Perfect Reverse Sear
Achieve steakhouse-quality filet mignon right in your own kitchen using the precision of sous vide. This method guarantees a perfectly cooked, edge-to-edge pink steak with incredible tenderness and juiciness that's virtually impossible to replicate with traditional cooking methods. The finishing reverse sear creates a beautiful, deeply caramelized crust, adding a layer of rich flavor and texture. Ideal for a special dinner or simply to elevate a weeknight meal, this recipe showcases how sous vide locks in moisture and infuses the meat with aromatic herbs, delivering a melt-in-your-mouth experience every time. Serve with your favorite side dishes and a pan sauce or herb butter to complete this luxurious meal.
- Preparation time
- 15 min
- Cooking time
- 2 hrs
- Total time
- 2 hrs 15 min
- Servings
- 2
Instructions
Sous Vide Cook
- 1Preheat your sous vide water bath to 130°F (54.5°C) for medium-rare, or your desired doneness.
- 2Pat the filet mignon steaks very dry with paper towels. Season generously with salt and freshly ground pepper on all sides.
- 3Place the seasoned steaks into a vacuum-sealable bag along with the butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs. Ensure ingredients are distributed evenly.
- 4Vacuum seal the bag, making sure to remove as much air as possible. If using a zip-top bag, use the water displacement method to remove air.
- 5Submerge the sealed bag in the preheated water bath. Cook for 1 to 2 hours for 1.5-inch thick steaks. The maximum cook time for tenderness is around 4 hours.
Reverse Sear
- 1Once cooked, carefully remove the bag from the water bath. Take the steaks out of the bag and pat them extremely dry with paper towels. This step is crucial for achieving a good sear.
- 2Heat a heavy-bottomed cast iron skillet over high heat until it begins to smoke lightly, about 3-5 minutes. Alternatively, use a grill. Add a tablespoon of high smoke point oil if desired, or use the residual butter and aromatics from the bag (strained) if preferred.
- 3Carefully place the dried steaks into the hot skillet. Sear for 60-90 seconds per side, until a deep, crusty brown develops. Use tongs to sear the edges briefly as well.
- 4Remove the steaks from the skillet and place them on a cutting board. Let them rest for 5-10 minutes before slicing and serving. This resting period helps redistribute the juices, ensuring a tender and juicy steak.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 50 g
- Fat
- 45 g
- Carbs
- 1 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 50 g |
| Fat | 45 g |
| Carbs | 1 g |
Tips
- Ensure your vacuum seal is tight, as air pockets can hinder even cooking and food safety in the sous vide bath.
- A super dry surface is essential for an excellent crust; patting several times with clean paper towels makes a big difference.
- Consider making a quick pan sauce with the leftover drippings in the skillet, deglazing with a splash of wine or broth.