Every wonder how to make sous vide filet mignon? This perfect sous-vide steak recipe is a sponsored post.
For years, my husband and I prepared steak on the grill. The challenge with grilling steak is that it’s not always easy to get a consistent temperature. Which means that one of our steaks ends up more cooked than the other. As we wanted to break out into nicer cuts of meat, that’s the last thing we wanted! Then we discovered preparing food in a Sous-Vide and learned that preparing steak doesn’t need to be intimidating. Once you find a sous-vide steak recipe you like, you’ll never prepare them any other way. Soon you’ll be thinking of lots of recipes for sous-vide cooking.
The perfect sous vide filet mignon steak recipe
We’ve been tinkering for a few years, ever since we got our sous-vide oven, and we really love this sous-vide steak recipe. In the past we’ve made flank steak, which cooks wonderfully in a sous-vide, but sous-vide filet mignon is worth it!
2 beef filets, about 1/2 pound each
4 tbsp butter, sliced
2-3 tbsp olive oil
2 tbsp black pepper
2 tbsp sea salt
2 tbsp garlic powder
Fill and preheat the your Sous-Vide oven (or other method) to desired temperature.
Mix the black pepper, sea salt and garlic powder to make a rub. Rub both sides ofyour steak with half of the garlic powder, salt and pepper blend.
Cut a pouch from your FoodSaver® Vacuum Seal Rolls using your FoodSaver® V4440, depending on the size of your steak.
Put your steak into your prepared cooking pouch with a few pats of unsalted butter.
Vacuum seal your steak with your FoodSaver® V4440 on the dry setting.
Immerse in the water oven to cook at desired serving temperature for 3 hours (no more than 6).
When cooking time has elapsed, remove steaks from pouches, pat dry and apply the remaining rub.
Heat olive oil in a pan on high heat.
Place steaks in heated pan with a pat of butter on each and cover.
Sear for 1 minute, turn your steaks, add another pat of butter and sear for 1 additional minute.
Immediately remove from the pan and let rest for 10 minutes.
Here are sous-vide steak temperatures so you can find one for your liking.
120F/48C for rare
134F/56.5C for medium rare
140F/60C for medium
150F/65.5C for medium well.
Sous-Vide Steak Recipe : Filet Mignon
- 2 beef filets about 1/2 pound each
- 4 tbsp butter sliced
- 2-3 tbsp olive oil
- 2 tbsp black pepper
- 2 tbsp sea salt
- 2 tbsp garlic powder
- Fill and preheat the your Sous-Vide oven (or other method) to desired temperature.
- Mix the black pepper, sea salt and garlic powder to make a rub. Rub both sides of your steak with half of the garlic powder, salt and pepper blend.
- Cut a pouch from your FoodSaver® Vacuum Seal Rolls using your FoodSaver® V4440, depending on the size of your steak.
- Put your steak into your prepared cooking pouch with a few pats of unsalted butter.
- Vacuum seal your steak with your FoodSaver® V4440 on the dry setting.
- Immerse in the water oven to cook at desired serving temperature for 3 hours (no more than 6).
- When cooking time has elapsed, remove steak from pouch, pat dry and apply the remaining rub.
- Heat olive oil in a pan on high heat.
- Place steaks in heated pan with a pat of butter on each and cover.
- Sear for 1 minute, turn your steak, add another pat of butter and sear for 1 additional minute.
- Immediately remove from the pan and let rest for 10 minutes.
Plate the filet with a sous-vide asparagus, roasted fingerling potatoes or your other favorite vegetables.
What is Sous-Vide cooking?
Sous vide (pronounced “sue-veed”) is a cooking technique that will help you achieve professional-quality results at home. In French, the term translates to “under vacuum”. The sous-vide cooking utilizes precise temperature control to achieve perfect results very time. There are several methods of sous-vide cooking, including a immersion circulator, water oven and a variety of DIY hacks. To cook sous-vide, food is sealed in a bag and cooked in a water bath. Sous-vide cooking is much easier than you might think in a few simple steps.
Why do you use a vacuum seal in sous-vide recipes?
Vacuum sealing keeps foods fresh longer and allows you to lock in flavor. FoodSaver® is the ideal solution to bag foods for cooking sous-vide. It’s completely airtight, which delivers consistent cooking results and prevents floating during sous-vide cooking. You can use them straight from your freezer to the water bath, you can boil them and they are even microwave safe.
We find that the FoodSaver® V4440 is perfect for sous-vide steak. Since it’s an imperfect world, our filet cuts are not always the same size. But we can make a vacuum sealed bag just the right size, every time. FoodSaver® Vacuum Seal Rolls and Bags – perfect for cooking sous-vide (and so much more!)
How to Make a Bag from a FoodSaver® Vacuum Sealing Roll for Sous-Vide Cooking
Using the roll in your FoodSaver® V4440, cut a bag large enough to hold the item being vacuum sealed, plus 4 inches.
Press the seal button on your FoodSaver® V4440. With two hands, slowly insert open end of bag, curl down, into Vacuum Channel until clamp motor starts.
In a few seconds you will have a bag to sous-vide in! Place the your steak in the bag.
Use two hands to insert the bag and slowly insert open end of bag, curl down, into Vacuum Channel, holding it until vacuum pump starts, then release the bag. The Vacuum Progress lights illuminate and turn off when your bag is sealed.
Why should you use a sous-vide cooker for steak?
People have different opinions on how they like their steak cooked. For me, it’s all about a medium rare steak – I usually use a rub, but you can create a sous-vide steak marinade, right in the bag! You can even let it marinate overnight.