Sous Vide Filet Mignon

5 from 1 vote

When you want to cook your steak to a perfect temperature, the sous vide is your best kitchen tool. It allows you to cook the steak without ever going over temp. Restaurants have used these for years. You can then sear your steak to reach your preferred level of char.

Prep Time5

Cook Time1

Total Time1 5

Servings:

Calories: 105kcal

Equipment

1 Sous Vide
1 Large Pot
1 frying pan

Ingredients

24 oz Filet Mignon Steaks salted
1/2 Cup Shallots
2 Rosemary
1 Tbs Olive Oil for Searing

Instructions

Set the Sous Vide in a container or pot. (If using a metal pot we suggest moving it to your stove top as it gets hot). You can also use an unplugged InstantPot as the bottom does not sit directly on the counter.
Set the Sous Vide to 133 F
Seal the steaks with a vacuum sealer machine or you can use the displace method of removing air from a good quality Ziplock bag. This method has you place the meat in the bag and partially zip it. Slowly and carefully submerge the baggie of meat into the water. Do not get water in the bag. The air will be forced from the baggie as it does lower a bit further. then zip up the baggie fully.
Once the water has reached 133F Set the sealed steaks in the container and wait. If you want a medium to medium/rare steak. Remove it after 50 minutes or you can leave it in as long as 2 hours. Longer than that you run the risk of drying it out.
Heat your frying pan or grill on a medium high temp, add or brush the olive oil.
Add the steaks when it is really hot and only keep on for a few minutes on each side. Just long enough to sear.
Remember to let them rest 10 minutes before serving so that the juice in the meat will redistribute itself evenly.

Notes

For a Perfect Medium Beef Tenderloin that is 2 inched thich cook at 133 F for a minimum of 45 minutes to a maximum of 2 hours

If your steak is thinner you may be able to cook it for as little as 30 minutes

Nutrition