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Sous vide filet mignon sliced on a plate
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5 from 1 vote

Sous Vide Filet Mignon

Sous vide filet mignon! The easiest way to ensure a perfectly cooked steak every single time. The steak cooks slowly at your desired temperature (instructions for rare, medium-rare, medium, and well-done), ensuring that they are never over cooked. Use the reverse sear method to get a crust on the steaks just before serving. Paired with a simple gorgonzola cream sauce for an elegant steakhouse dinner at home!
Prep Time15 mins
Sous Vide Cook Time Varies1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: American
Keyword: gorgonzola cream sauce, petite filet, reverse sear
Servings: 4 servings
Calories: 458kcal
Author: Ari Laing


  • Sous Vide circulator, such as Anova
  • Vacuum sealer and bags OR Ziploc bags
  • Cast iron skillet, for searing


For The Filet

  • 4 (8 oz) filet mignon steaks cut about 1 ½-2" thick
  • 2 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • Fresh rosemary or thyme optional

To Sear Steaks

  • 3 Tbsp canola oil, grapeseed oil, or vegetable 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
  • tsp freshly ground black pepper


  • 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 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.
    Seasoned filet mignon in a vacuum sealed bag
  • 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 1 hour - 1 hour 30 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 - 1 ½ 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.
    Close up of sliced sous vide filet mignon
  • 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.
    Making gorgonzola cream sauce for steak
  • 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.
    Gorgonzola cream sauce


  • 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.


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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