If you’ve ever paid $60+ for a filet mignon at a steakhouse and wondered how they get it so perfectly tender, evenly pink, and buttery soft…
Here’s the secret:
Precise temperature control.
And the easiest way to do that at home?
Sous vide.
This method removes guesswork, eliminates overcooking, and gives you edge-to-edge perfection every single time.
Why Sous Vide Is the Best Way to Cook Filet Mignon
Filet mignon is the most tender cut of beef. But it’s also lean — meaning it can overcook fast.
Sous vide solves that problem by:
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Cooking the steak evenly from edge to edge
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Locking in moisture
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Preventing gray bands around the outside
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Delivering steakhouse consistency
When finished with a hard sear, you get:
Crispy crust.
Perfect pink center.
Unmatched tenderness.
Ingredients
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2 Prime Filet Mignon steaks (1.5–2 inches thick)
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Kosher salt
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Fresh cracked black pepper
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2 cloves garlic (optional)
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2 sprigs fresh thyme or rosemary
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1 tbsp high-smoke-point oil (avocado oil recommended)
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2 tbsp butter (for searing)
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Best Sous Vide Temperature for Filet Mignon
Doneness Temperature Time Rare 125°F 1.5–2 hours Medium Rare (Recommended) 129–131°F 1.5–2 hours Medium 135°F 1.5–2 hours Pro Tip: For the perfect steakhouse texture, 129–131°F is ideal.
Step-by-Step: How to Sous Vide Filet Mignon
1. Season Generously
Salt and pepper both sides of the filet. Add garlic and herbs if desired.
2. Vacuum Seal
Place steaks in a vacuum bag (or high-quality freezer zip bag using water displacement method).
3. Sous Vide Cook
Set your sous vide machine to desired temperature.
Cook for 1.5–2 hours.
Because sous vide is precise, you won’t overcook it if you go slightly longer.
4. Remove & Pat Dry (Critical Step)
After cooking, remove steaks from bag and pat completely dry with paper towels.
Moisture is the enemy of a perfect crust.
5. Hard Sear for Crust
Heat cast iron skillet until very hot.
Add oil.
Sear 45–60 seconds per side.
Add butter and baste for flavor.
Optional: Sear edges for 15 seconds.
The Reverse Sear Finish
This final step is what creates that steakhouse crust while keeping the inside perfectly pink.
You’re not cooking the steak further — just building texture.
How to Serve Sous Vide Filet Mignon
Top with:
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Garlic herb butter
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Blue cheese crumble
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Chimichurri
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Classic peppercorn sauce
Pair with:
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Roasted asparagus
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Creamy mashed potatoes
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Red wine reduction
Why This Method Beats Traditional Cooking
Traditional high-heat methods create a temperature gradient:
Overcooked outside.
Perfect middle.
Inconsistent results.
Sous vide eliminates that risk.
It gives you:
Total control.
Maximum tenderness.
Zero stress.
Frequently Asked Questions
Can I Sous Vide Filet Mignon From Frozen?
Yes. Add 30–45 minutes to cook time.
Do I Need a Vacuum Sealer?
No. A freezer-safe zip bag works with water displacement.
Is Sous Vide Safe?
Yes. Cooking at controlled temperatures for sufficient time pasteurizes the meat.
Final Thoughts
If you want restaurant-quality filet mignon at home — without guessing, flipping, or cutting into the steak to check doneness — sous vide is the ultimate method.
And when you start with premium, well-marbled filet…
The results speak for themselves.