Sous Vide Filet Mignon

Learn how to make steaks like the pros with this Sous Vide Filet Mignon. Cooked perfectly to your liking every single time, these butter basted steaks are a restaurant quality entree you can make at home!

This recipe was developed in partnership with Ohio Beef. As always, all opinions are my own.

Two Techniques for Perfect Steak

Seared filet mignon with rosemary and garlic on top.

Today, we’re using two techniques to make the most mouthwatering filet mignon you’ll ever eat. With a combination of sous vide cooking and butter basting, these steaks turn out tender, flavorful, and perfectly cooked, whether you prefer your steaks cooked on the rarer side or well done.

Don’t be intimidated by the fancy-sounding names. This filet mignon recipe actually takes all of the guesswork out of preparing steak.

You can pick up a sous vide machine (<

Whether you’re preparing a decadent dinner for someone special (may we recommend pairing it with a side of Seafood Mac and Cheese?) or just enjoying a steak dinner with friends, we’re sharing all our tips for making sous vide steak the centerpiece of your next meal!

Benefits of Sous Vide Cooking

Sous Vide, which translates literally to “under vacuum,” refers to the process of sealing food in an airtight bag then immersing it in warm water to cook it to a precise temperature. The sous vide method is often used in restaurants, and for good reason. Here’s why we love cooking sous vide steaks at home:

  • Ease– Sous vide cooking is like Steak for Dummies. Anyone can do it, I promise! If you can push a button and put something in a bag, you can sous vide a steak!
  • Flexibility– The filets can be held at a precise temperature until you’re ready to sear them. Is your date running late? Are you running late? No problem. The steaks can stay in their cozy water bath for up to four hours.
  • Scale– Cook anywhere from 1-8 steaks at a time in the pot. Whether it’s a steak for one or a fancy dinner party with your friends, you can sous vide up to 8 steaks at a time.
Cast iron skillet with two filet mignon steaks inside, along with butter, garlic, rosemary sprigs, and a spoon.

Simple Ingredients

  • Steaks– We are using filet mignon, but you can use this method with almost any cut. Ribeye is another popular option for special occasions, but more economical cuts like strip steak and sirloin also benefit from sous vide cooking.
  • Kosher salt and pepper
  • Rosemary– Use fresh rosemary for the best flavor.
  • Garlic– Smashing garlic helps release the flavor. To smash it, place a peeled garlic clove on a cutting board. Rest your knife on top of it at an angle, with the sharp end touching the cutting board. Use the palm of your hand to press forcefully into the knife, crushing the clove beneath it.
  • Oil– Use an oil with a high smoke point to sear the steaks, such as vegetable or canola oil.
  • Unsalted butter– Basting the steaks in butter is the final step to take them over the top!
  • Quart or Gallon Zip Lock Bags
Two filet mignon steaks on a cutting board along with smashed garlic, salt, and rosemary sprigs.

How to Sous Vide Filet Mignon

  1. Prepare the sous vide. Fill a large pot with water. Attach your sous vide machine to the side, then set the temperature to 130 for medium rare. If you like your steaks more well done, see the temperature guide below.
  2. Prepare the steaks: Season the steaks on both sides with Kosher salt and pepper. Place them in a quart or gallon size zip lock bag (1 per quart size and 2 per gallon works best), and top with crushed garlic and rosemary. You can fit two in one bag as long as there is room for the water to move freely around each steak.
  3. Submerge and seal: Seal the bags about ¾ of the way, then slowly lower them into the water, letting the pressure of the water push out excess air around the steaks. Once the bag is submerged, seal it completely.
  4. Set the timer for 1 hour.
  5. Sear the steaks. Heat about a Tablespoon of vegetable oil in a cast iron skillet over high heat until it shimmers. Remove the steaks from the bag, brushing off the garlic and rosemary, then add to the pan. Allow to cook, undisturbed, for 1-2 minutes or until a deep golden crust is formed. Flip the steaks, and repeat on the opposite side.