Sous Vide Filet Mignon Medium Rare (With Cast Iron Finish) Recipe | Sip Bite Go
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 particular sous vide filet mignon recipe has you cook the steak to medium-rare. If you want to cook it to a different temperature - say you want a rare or medium filet mignon, use the temperature chart below. Note - you do not have to adjust the cook time. Just the temperature.
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.
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Notes
In my photos on Sip Bite Go, you’ll see this recipe finished with homemade tzatziki sauce, which can also be found in my sous vide lamb burgers recipe.