How to Cook Filet Mignon Sous Vide (Reverse-Sear)
Slow, precise sous vide cooking ensures tender, evenly cooked filet mignon from edge to edge. Finished with a quick reverse sear and creamy gorgonzola sauce, this is an elegant steak dinner made easy at home. Pair with all your favorite steakhouse side dishes.
Servings: 4 servings
Calories: 458kcal
Equipment
Ingredients
For the Filet
- 4 (8 oz) filet mignon steaks, cut about 1½-2-inch thick
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Fresh rosemary or thyme
To Cook the Steaks
- 3 Tbsp neutral oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For The Gorgonzola Cream Sauce
- 1 Tbsp unsalted butter
- 1 large shallot, minced, about 2 Tbsp
- 1 clove garlic, minced, about 1 tsp
- 1 cup heavy cream
- 4 oz Gorgonzola, crumbled
- ¼ cup Parmiggiano Reggiano
- ½ tsp Kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
- Setup sous vide circulator. Fill a large pot or container with water (large enough to fit sealed bags with filets), then attach sous vide circulator and set to desired temperature (see chart below). We recommend 130°F (54°C) for medium-rare.
- Prepare the steak. Season steak on all sides with Kosher salt and pepper. Place steaks in vacuum seal bags (2 filets per bag), add any fresh herbs (if using), then seal. Use a vacuum sealer to remove all air. See note for instructions on using a Ziploc bag instead.
- Cook filets. When water has come to temperature, place sealed bags into the water. If all air has been removed properly, they will not float. For medium-rare, cook for 60-90 minutes. Carefully remove bags.
- Reverse sear. Heat a large cast iron skillet over high heat. Meanwhile, season filets on all sides with additional salt and pepper. When very hot, add oil. Carefully place steaks in the hot pan, then cook for 1-1½ minutes, flipping the filets over every 15 seconds, until a deep golden sear has formed. Transfer to a plate, allow steaks to rest for 10 minutes, then slice and serve.
- Make the gorgonzola cream sauce. While the steak is resting, make the cream sauce. Melt butter in a sauce pan over medium heat. Add shallot, then cook for 3 minutes, stirring often. Add garlic then cook an additional 30 seconds.
- Pour in heavy cream, then increase the heat to high. Boil and reduce until thickened, about 3-4 minutes. Add gorgonzola and Parmiggiano Reggiano, then whisk until melted. Taste and season with salt and pepper to taste. Serve gorgonzola cream sauce on the side of steak.
Notes
- What temperature should you set the Sous Vide circulator to?
- Rare - 120F (49C) to 128F (53C): 45 minutes to 2 ½ hours
- Medium-rare - 129F (54C) to 134F (56C): 45 minutes to 2 ½ hours
- Medium - 135F (57C) to 144F (62C): 45 minutes to 4 hours
- Medium-well - 145F (63C) to 155F (68C): 45 minutes to 3 hours
- Well-done - 156F (69C) and up: 1 to 3 hours
- Read this guide on using the water displacement method to securely seal food in Ziploc bags without a vacuum sealer.
- To cook steaks directly from freezer, allow 1 additional hour in the sous vide circulator from above.
Nutrition
Serving: 1filet with sauce | Calories: 458kcal | Carbohydrates: 4g | Protein: 10g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 2555mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1228IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 1mg
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