Sous Vide Filet

Two sous vide steak cuts garnished with rosemary and salt on a dark slate surface, surrounded by ingredients like diced garlic, cherry tomatoes, and a bowl of crushed red pepper.

This Sous Vide Filet 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.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 283kcal

Author Wendy Polisi

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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