Sous Vide Filet Mignon

Platings & Pairings
Cook Time 1 hour
Total Time 1 hour
Course Main Course
Servings 4


  • Cast Iron Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 1" thick filet mignons
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Kosher salt and pepper


  • Set the sous vide to your desired temperature (132°F for medium-rare).
  • Vacuum seal the filet mignons using your preferred method. 2 steaks per bag.
  • Cook for 1 hour (for 1-inch thick steak), up to four hours.
  • Remove steaks and pat dry with paper towels. Season with salt and pepper.
  • Preheat a cast-iron skillet over high heat. Add oil and butter. Sear steaks 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.


A delicate cut of steak, like filet mignon, needs a wine with softer tannins. Try Merlot, Chianti, Pinot Noir, or aged Cabernet.
Keyword filet mignon, sous vide, steak