This Sous Vide Filet Mignon is pure perfection—tender, juicy, and melt-in-your-mouth delicious every single time. Cooking filet mignon sous vide means no guesswork and no stress—just consistent results that feel straight out of a steakhouse. The steak is infused with rosemary and garlic and seared to golden-brown, buttery bliss in a hot cast iron skillet. This foolproof recipe brings the wow factor with minimal effort.
Filet mignon may sound fancy, but cooking sous vide keeps things approachable and impressive.
This Sous Vide Filet is my version of a steakhouse classic—elevated with garlic, rosemary, and a buttery sear, but made foolproof thanks to the sous vide method. When I tested this recipe, I was amazed at how effortless it was to get that perfectly tender, evenly cooked center every time - no stress involved.
Sous vide steak pairs beautifully with simple sides. I love serving it with something green like Sautéed Brussels Sprouts, Sautéed Asparagus, or Sautéed Broccolini, and for a heartier option, Sheet Pan Potatoes or Instant Pot Garlic Mashed Potatoes are always a hit.
Ingredient Notes
- Filet Mignon Steaks: You can substitute with sirloin, strip, or ribeye.
- Freshly Ground Black Pepper: Freshly ground is key for flavor; avoid pre-ground if possible for the best result.
- Rosemary: Use your favorite fresh herbs - you could use fresh thyme or sage if preferred.
- Avocado Oil: Ideal for high-heat searing due to its neutral flavor and high smoke point. Grapeseed or refined olive oil also works.
- Butter: I use unsalted butter in all of my cooking, but salted will work fine here. Ghee is a good substitute for a slightly nuttier flavor.
- Garlic: Some people don't like garlic in the sous vide, but we love it! If you aren't a garlic-lover, feel free to omit
Step By Step
Cook the steak in the sous vide machine for 1 ½ to 2 hours.
Heat a cast-iron skillet over medium-high heat and add avocado oil.
Add butter, garlic, and remaining rosemary to the skillet.
Remove from the skillet and serve the cooked steak with garlic butter or your favorite sauces.
Tips & Tricks for Perfect Sous Vide Filet
- Don’t skip the pat dry step. A dry surface is essential for getting a good sear—moisture will steam the steak instead of browning it.
- Use a cast iron skillet or Blackstone Griddle for searing. Both are great for creating that golden crust quickly without overcooking the inside.
- Refrigerate overnight for deeper flavor. Salt ahead of time to allow it to penetrate the meat—this enhances both flavor and texture.
- Choose the right thickness. Steaks around 1 ½ inches thick work best for sous vide and searing without overcooking. For especially thick filets, you can tie around the outside with twine so that they hold their shape.
Sous Vide Filet
Ingredients
- 16 ounces filet mignon approximately 1 ½ inches thick
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs rosemary divided
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 2 cloves garlic peeled and crushed
Instructions
- Season both sides of the steaks with salt and pepper. If you have time,
- Place in a vacuum seal bag and add one sprig of the rosemary. Seal. (Alternatively, you can place it in a zip-top bag and use the water displacement method.). You can refrigerate overnight to allow the salt to permeate the steak’s muscle fibers, or proceed immediately.
- Preheat a sous vide water bath to 125°F, or your desired temperature. (See chart above)
- Cook for 1 ½ to 2 hours.
- Remove from the bag and pat dry. Allow to rest for 10 minutes.
- Heat a large cast-iron skillet over medium-high heat.
- Add the avocado oil and sear the steaks for one minute per side, flipping every 30 seconds.
- Add the remaining sprig of rosemary, butter, and garlic to the skillet. When the butter melts, tilt the skillet and baste the steaks with the melted garlic butter. Flip and baste the other side.
- Remove the steaks from the skillet, and serve with the butter.
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