You’ll never cook steak another way after using a sous vide! This recipe for Sous Vide Filet Mignon with Garlic Butter results in restaurant quality steak that is perfect for a date night in!
We don’t cook steak on a weekly basis in our house, but we definitely like to indulge every once in awhile. There’s not much better than a perfectly cooked steak! We typically save our steak dinners for the summer when we can grill them (comfortably in warmer weather) but that isn’t the case anymore!
Since buying our sous vide, we can cook steak inside with confidence. This recipe for Sous Vide Filet Mignon with Garlic Butter will impress you and your dinner date!
Ingredients in Sous Vide Filet Mignon
Filet Mignon – a cut of steak that is cut from the tenderloin, and is low in fat. While it’s lower in marbling and fat, it remains tender because it’s a relatively unused muscle in the cow.
Salt and Pepper – crucial for bringing out the flavor of the meat.
Butter – butter is used to sear the steak after it has finished cooking in the sous vide, giving it a nice brown crust. In addition, an easy garlic butter compound is made for topping the steak after it is finished browning.
Herbs – you can use a combination of your favorite herbs in the garlic butter. I used rosemary and parsley, but thyme, oregano, and basil would also be wonderful.
Garlic – fresh minced garlic is preferred over garlic powder in this recipe.
How to Make Sous Vide Filet Mignon
To set up the sous vide, you’ll fill a pot or sous vide container with water. I’ve seen clear containers being sold solely for sous vide, but I find using a large stainless steel pot works just as well.
Next, secure the sous vide onto the side of the pot, and set it to the temperature you would like your steak cooked. We like ours medium, so I set it to 135 degrees F. If you like your steak medium-rare, I’d recommend setting it to 130 degrees F. If you like your steak medium-well to well done, you should set it to 145-150 degrees F.
While you are waiting for the water to reach the desired temperature, seal the filets in airtight vacuum sealed pouches. We use one like this.
Once the sous vide states it has reached temperature, simply drop the filets into the water. The great thing about sous vide cooking is the flexible timing. I don’t recommend cooking it longer than 3 hours. Your steak will be ready any time after 60 minutes, and you can leave it in there for another hour or two, if you need/want. While some sources say you can cook it for hours and hours and it will still be the same internal temperature, it does affect the composition of the meat, so I wouldn’t recommend doing that.
Make the Garlic Butter
While the steak is cooking, you can make the garlic butter. Simply mix together fresh minced garlic, softened butter, salt, and herbs. Easy and delicious!
Once they are done cooking in the sous vide, they won’t look particularly appetizing. They will basically just look like brown meat. In order to get that golden brown sear on the outside, you’ll want to sear it on the stovetop or grill. Simply add some of the garlic butter to a hot skillet and sear for 1-2 minutes on each side.
To serve, add another dollop of the garlic butter on top of the hot seared steak. Slice, and enjoy!
These filet mignon steaks were absolutely perfectly cooked. The meat was tender and cooked to our liking throughout. It was insanely delicious with the garlic butter on top. These would be amazing as for a date night in, along with my Sweet and Spicy Brussels Sprouts and Garlic Mashed Potatoes!
Sous Vide Filet Mignon
- 4 filet mignon steaks, about 1" thick
- salt and pepper
- 1/2 cup butter
- 1/2 tsp salt
- 2 tbsp chopped herbs parsley, basil, rosemary, thyme, and oregano all work
- 4 cloves garlic, minced
- Set up the sous vide. Attach it to the side of a sous vide container or pot. Add water and turn on sous vide to desired temperature.
- For medium rare: 130 degrees F.For medium: 135 degrees F.For medium well: 140 degrees F.For well: 145-150 degrees F.
- Season filets with salt and pepper. Place the steaks in sous vide/vacuum sealed bags and remove all of the air.
- Once the water is up to temperature, add the steaks. Cook for 60-90 minutes. They should be done by 60 minutes, but if your steaks are a little thicker than 1", I would leave them in for 90 minutes. You can leave them in up to 3 hours without overcooking them (they won't ever be overcooked) and without sacrificing the integrity of the meat.
- Once they are done, remove them from the water.
- Heat a cast iron pan over medium-high heat.
- Add 2-3 tbsp of the garlic butter and sear the steaks on each side for 1-2 minutes, to get a nice crust.
- Serve the steaks topped with additional garlic butter.