Looking for a surefire way to impress your guests with a mouthwatering meal? Look no further than this recipe for the perfect filet mignon! This delectable cut of meat is first cooked sous vide until it's just right and then seared to perfection in a sizzling hot pan for the perfect crust. The result? A juicy, succulent filet mignon bursting with flavor that's sure to leave your guests begging for more. Trust us, this recipe is an absolute showstopper!
1 - Why you will love this recipe
What makes this recipe so special is the fact that it results in a perfectly cooked filet mignon every time. This cut of meat can be notoriously difficult to cook, but with this sous vide method, you can be sure that your filet mignon will be juicy and flavorful.
2 - About the cut
Filet mignon is a cut of meat that is known for its tenderness and flavor. This cut of meat comes from the smaller end of the loin, and is considered to be one of the best cuts of beef. Filet mignon is often considered a special occasion food, as it can be quite expensive. However, this recipe is a great way to enjoy this delicious cut of meat without breaking the bank.
3 - Using wagyu beef for this sous vide filet mignon recipe
If you are looking to really impress your guests with this recipe, then you should definitely consider using a wagyu filet mignon. Wagyu beef is a type of Japanese beef that is known for its intense flavor and marbled appearance. This marbling occurs because the cattle are fed a diet that is rich in fat, which results in a higher percentage of intramuscular fat. This intramuscular fat is what gives wagyu beef its unique flavor and tenderness. When cooked sous vide, this intramuscular fat melts and bastes the meat, resulting in an incredibly flavorful and tender filet mignon.
4 - Success tips to make this sous vide filet mignon recipe
- Start with a good quality filet mignon
A good quality filet mignon is important for this recipe because the filet mignon is the star of the dish. You want to make sure that you start with a cut of meat that is flavorful and tender. Look for a filet mignon that has a nice marbling of fat, as this will result in a juicier, more flavorful filet mignon.
- Season the filet mignon well before cooking
Seasoning the filet mignon is important for this recipe because it helps to enhance the flavor of the meat. Season the filet mignon with salt, pepper, and any other herbs or spices that you enjoy.
- Sear the filet mignon before cooking sous vide
Searing the filet mignon before cooking sous vide helps to create a flavorful crust on the outside of the meat. This crust helps to seal in the juices, resulting in a juicier, more flavorful filet mignon.
- Cook the filet mignon sous vide until it reaches the desired level of doneness
Cooking the filet mignon sous vide is important for this recipe because it allows you to achieve a perfectly cooked filet mignon every time. This cooking method ensures that the filet mignon remains juicy and flavorful, while also allowing you to cook it to your desired level of doneness.
- Let the filet mignon rest before slicing and serving
Letting the filet mignon rest is important for this recipe because it allows the juices to redistribute throughout the meat. This results in a juicier, more flavorful filet mignon. Let the filet mignon rest for at least 5 minutes before slicing and serving.
5 - Sous vide filet mignon recipe
For the rub:
- 1 teaspoon Diamond Crystal Kosher Salt
For the Sear:
- 1 -2 teaspoon olive oil (or enough to brush entire cut and pan)
- ½ teaspoon Butter (Recommended: Black Truffle Butter)
- Unwrap, rinse meat, and pat dry with a paper towel.
- On a cutting board, trim excess fat.
- Sprinkle the kosher salt evenly on both sides of the cut and place on a wire rack.
- Leave uncovered in your refrigerator at least 4 hours or overnight.
Set up your Anova cooker
- Set the Anova cooker for 8 hours at 131°F. This recipe is set for a tender texture and a MEDIUM-RARE cook (130°-135°F).
- Place the meat in the sealable bag. It is optional but I recommend adding thyme, rosemary, and garlic - on both side of the bag. Seal the bag.
- Place the meat in the bath/slow cooker and wait until fully cooked.
- When the targeted temperature is reached, take the meat out and place in an ice bag for about 20-30 minutes (depending on thickness of the cut).
- While the meat sits in the ice bath, prepare your grill (I recommend using a full filled chimney) OR your cast iron pan, per preference. Let the temperature rise for 15 minutes before sear.
- After 20-30 minutes, take the bag out of the ice bath, open and remove the meat, and discard the bag. With a paper towel, remove the thyme, the rosemary, and the garlic. Pat dry and brush with oil on all sides.
- If you are using a grill: Set up your grill following the manufacturer’s instructions for for direct grilling and preheat to high. If you are using a charcoal grill, use about a ¾ or full filled chimney. After about 10-15 minutes, rake the coals into a mound to build a hot fire.
- If you are using a cast iron skillet: Pour about 1 tablespoon of olive oil on your skillet and preheat on high heat for about 10-15 minutes, or until oil begins to generate smoke.
- If not done already, brush the grill or the cast iron pan with olive oil.
- If you are using a grill: Sear the meat on the flame (direct grill). Keep the lid open if you like your meat more rare on the inside or close if you prefer it more medium.
- IF you are using a cast iron skillet: Sear the meat uninterrupted for 1 to 3 minutes on each side (or to taste).
- Cook for 1 to 3 minutes on each side or until ideal bark/crust forms on all sides and internal temperature in the thickest point reaches: 120° to 125°F (rare) or 130-135°F (Medium Rare)
- Brush with additional olive oil throughout the searing.
- Remove the meat from the grill / pan and place on a cutting board.
- Sprinkle meat with butter (I personally prefer and recommend using black truffle salt, but any butter works). Cover loosely for about 5 minutes.
- To taste, sprinkle lightly with Guerrande salt. Slice and enjoy!
6 - Storage Instructions for this sous vide filet mignon recipe
- In the fridge:
This recipe can be stored in the fridge for up to 4 days. To reheat, simply cook the filet mignon sous vide until it reaches the desired temperature. Slice and serve as usual. Enjoy!
- In the freezer:
This recipe can be stored in the freezer for up to 4 months. To reheat, simply cook the filet mignon sous vide until it reaches the desired temperature. Slice and serve as usual. Enjoy!
- How to reheat this recipe:
To reheat this recipe, cook the filet mignon sous vide until it reaches the desired temperature. Slice and serve as usual. Enjoy!
7 - Side Dishes for this sous vide filet mignon recipe
Roasted potatoes are a classic side dish that goes well with just about anything. In this case, they pair perfectly with the filet mignon. The filet mignon is already cooked to perfection, so the roasted potatoes can be simple and flavorful.
Grilled vegetables are a great way to add some color and flavor to your plate. They also pair well with the filet mignon, which has a rich flavor that can be offset by the bright veggies.
Salad is always a good idea! A simple green salad will help lighten up the meal and can be a refreshing contrast to the rich filet mignon.
Mashed potatoes are another great option for this recipe. They are creamy and delicious, and they make a great foil for the juicy filet mignon.
Steamed rice is a classic side dish that goes well with just about anything. It's simple and flavorful, and it pairs perfectly with the sous vide filet mignon.
This recipe is the perfect way to cook this delicious cut of meat. The filet mignon is first seared in a hot pan, then cooked sous vide until it reaches the perfect level of doneness. This method results in a juicy, flavorful filet mignon that is sure to impress your guests.
So, what are you waiting for? Try this recipe today and let us know what you think in the comments! Bon appetit!
Frequently Asked Questions
Sous vide is a cooking method that involves sealing food in a vacuum-sealed bag and then cooking it in a water bath at a precise temperature. This method results in perfectly cooked food every time.
Sous vide cooking has many benefits, including perfectly cooked food, little to no food waste, and consistent results.
In order to cook sous vide, you will need a sous vide machine and some type of container to hold the water bath. A sous vide machine circulates water at a precise temperature, while the container holds the water bath.
Just about any type of food can be cooked sous vide, including meat, fish, veggies, and even desserts.
The cooking time for sous vide will vary depending on the type of food you're cooking. For example, a steak will take less time to cook sous vide than a whole chicken. Generally speaking, sous vide cooking times range from 30 minutes to several hours.