How to Sous Vide Filet Mignon

At Chicago Steak Company, our goal is to make our steaks work for you in whatever ways you and your family want to enjoy them! We’re introducing you to a brand new way to enjoy our incredible filet mignon with this fuss-free cooking method that’ll give you just the right cook and a perfect sear with little babysitting.

With this cooking method, you’ll sear, sous vide, and then re-sear your filets to give them that deliciously tender pink middle with a crispy crust full of flavor – and you’ll be surprised by how easy it is to master.

How to Select the Right Filet Mignon for Sous Vide

Not all filet mignon is created equal, and sous vide cooking lets the quality of your meat stand out. You’ll want to start with a high-quality cut to get the best results. Thick-cut filets, right around 1 ½-2 inches thick, are the best ones to choose. Look for steaks with a deep red color and fine marbling for extra flavor. If you’re buying from Chicago Steak Company, our USDA Prime and Premium Angus cuts are already aged for tenderness and packed with rich beefy taste — a perfect match for sous vide. The better the cut, the more this cooking method rewards you.

Benefits of Sous Vide Cooking

Sous vide is all about control and consistency. By gently cooking filet mignon in a precisely heated water bath, you’re locking in juiciness and making sure every bite is evenly cooked from edge to edge. With sous vide, you don’t need to worry about overcooking a pricey cut, because medium-rare means perfectly medium-rare. It also gives you flexibility. Start the cooking process hours before dinner, then finish with a quick sear right before serving. With that final sear, you’ll get a flavorful crust just like a steak should have, while the sous vide locks in the buttery-soft texture filet mignon is famous for.

Tips and Tricks for Success

Sous vide is pretty forgiving, but it still helps to know a few smart tips before you get started. Here’s what you should know: 

• Season before sealing: A light sprinkle of salt, pepper, and herbs before sealing helps infuse flavor during the cook.
• Use a quality vacuum seal or freezer-safe zip bag: Air pockets mess with even cooking, so make sure your steak is sealed tightly.
• Let it rest briefly before searing: Letting the steak spend a few minutes out of the bag helps surface moisture evaporate so you get a better crust.
• Sear hot and fast: Use a super hot skillet or grill and sear each side for 45-60 seconds to build a crust without overcooking.

What You’ll Need for Sous Vide and Seared Filet Mignon

The best part of this cooking method is that you don’t need a lot of ingredients or materials to make your filet mignon taste good (they do that on their own!). Instead, we’ll be focusing on the equipment and materials you need to replicate this delicious dish. Feel free to use your favorite steak spices – we recommend a generous sprinkle of salt and pepper on all sides of each filet – to get your beef tasting just how you like it. Here’s what else you need for four servings:

• 4 Premium Angus Filet Mignon from Chicago Steak Company
• Water
• Gallon-sized Ziploc bag
• Large pot
• Cast Iron or Stainless Steel Skillet (optional)
• Cast iron grill plate and grill (optional)

Temperature and Timing Charts for Sous Vide Filet Mignon

Always, always, always use a meat thermometer to check the inner temperature of your filet mignon after you use the sous vide method (or any cooking method, for that matter). We recommend using the Smoke 2-Channel Alarm by Thermoworks, which has a wireless receiver that beeps when your food reaches its desired temperature. Place the probe into the bag and into a filet through its side, deep enough to reach into the middle, and set the temperature to 127 degrees. Continue cooking each filet until they reach this temperature, which should take between 1 and 1 ½ hours.

These temperatures give you that perfect edge-to-edge doneness, with enough time to break down connective tissue and lock in flavor without overcooking:

Doneness Level	Sous Vide Temp	Time Range
Rare	120°F	1 to 1.5 hours
Medium Rare	127°F	1 to 1.5 hours
Medium	135°F	1 to 1.5 hours
Medium Well	145°F	1.5 to 2 hours
Well Done	155°F	1.5 to 2 hours

How to Cook Filet Mignon Sous Vide: Step by Step

Ready to start cooking? You’ll first need to chill the filets in the freezer for about 10 minutes until they feel cool to the touch. This helps prevent them from overcooking on the inside during the sear-sous vide-sear cooking process.

Step 1: Preheat Precision Cooker

Fill a large pot with water, but don’t fill it all the way. Instead, leave a few inches at the top so it doesn’t spill when you add the steak. Set a thermometer in the water if your setup doesn’t include one, and heat it over medium-high until it reaches 127 degrees. Keep an eye on it so it doesn’t overshoot the mark.

Step 2: Season the Steak

Season the filets on all sides with salt and fresh black pepper. If you want to add a little extra flavor, sprinkle on some garlic powder or steak seasoning. Just keep it light, as filet mignon has a subtle, tender flavor that doesn’t need a heavy hand.

Step 3: Add Aromatics

Once you season the steaks, add each one to a vacuum bag or a sturdy freezer-safe zip bag. Add a clove of smashed garlic, a sprig of rosemary or thyme, and a small slice of butter to give the steaks a rich, aromatic boost as they cook.

Step 4: Seal the Bag

If you’ve got a vacuum sealer, use it to pull the air out and seal each bag tightly. No sealer? No problem. Use the water displacement method: slowly lower the bagged steak into the water to press out the air, then zip it shut just before it’s fully submerged. The goal is to get rid of any air pockets so the steak cooks evenly all the way through.

Step 5: Cook the Steak

Place the sealed bags into the preheated water bath. Make sure they’re fully submerged and not floating. If necessary, clip the bags to the side of the pot. Let the filets cook for 1 to 1 ½ hours, keeping the temperature as close to 127 degrees as possible for medium-rare (use the chart above to find your preferred doneness level and temperature).

Step 6: Remove Steak From the Bag

Carefully take each bag out of the water and remove the steaks. Discard the herbs and garlic. Place the steaks on a paper towel-lined plate and gently pat them dry on all sides. Dry steaks sear better, so don’t skip this step. Let the steaks rest for a couple of minutes while you heat up the grill or stovetop.

What’s the Best Way to Sear Filet Mignon After Sous Vide?

While you don’t have to sear filet mignon after cooking it with sous vide, it certainly helps to bring out the best in this cut. You have a couple of options here: the grill and the stovetop. The stovetop is a classic go-to, especially with a cast iron skillet. It gives you direct contact, fast heat, and excellent control, perfect for building that golden-brown crust in under a minute per side. The grill is another great option, especially if you want a hint of smoky flavor or you’re cooking multiple steaks. 

Go with the grill for outdoor meals or when you’re already firing it up for side dishes. Use the skillet when you want precision and a deeper crust. Either way, both methods can sear the filet hot and fast. Find instructions for both below.

Finishing on the Grill

Follow the steps below if you prefer to use the grill to sear filet mignon once it’s cooked.

Step 7: Light the Grill

Clean the grates and brush them with a little oil to prevent sticking. Then, preheat your grill to high heat, aiming for around 500 degrees to get the grates hot enough to sear the outside quickly without continuing to cook the inside too much. Close the lid and let it heat for at least 10 minutes.

Step 8: Sear the Steak

Place the rested steaks directly over the hottest part of the grill. Sear each side for about 45 to 60 seconds, flipping once. You should notice a deep brown crust form before flipping the filet. You can also use tongs to hold the steaks on their sides to sear all around the edges. Remove the steaks as soon as the outside crisps on both sides. 

Step 9: Serve

Let the steaks rest for five minutes at room temperature. Then serve each filet whole, pairing with your favorite sauce or compound butter. After sous vide and a quick sear, your filet mignon should be fork-tender, evenly pink inside, and packed with rich, buttery flavor.

Finishing on the Stovetop

If a stovetop sear is more your style, follow these steps.

Step 7: Preheat a Cast Iron or Stainless Steel Skillet

Set a cast iron or stainless steel skillet over high heat and give it a few minutes to get really hot. You’ll know it’s ready when a drop of water sizzles and disappears right away. If you’d like, add a little oil with a high smoke point, like avocado or canola, and swirl it around just before the steaks go in.

Step 8: Start Searing

Place your steaks into the hot skillet. Let them sit undisturbed for 45 to 60 seconds so the crust can form. It’s important not to move them around too soon. If your pan is small, work in batches so the steaks aren’t crowded.

Step 9: Add Aromatics

As the first side sears, add a pat of butter along with a smashed garlic clove and a sprig or two of rosemary or thyme to the pan. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for a smooth texture, extra flavor, and a little help crisping up the outside. 

Step 10: Flip and Repeat

Once a deep brown crust forms on that side, flip each filet and sear the other side for another 45 to 60 seconds. Keep basting with the butter and aromatics for all-over flavor and heat. 

Step 10a: Torch if Desired

If you have a kitchen torch handy, there’s no better time to use it than to sear filet mignon. Gently run the flame over any spots that didn’t get enough color in the pan. Just keep it moving so you don’t scorch the outside. It’s a fun extra step that adds a little char and texture.

Step 11: Get the Edges

Use a pair of tongs to stand each steak on its side and press it lightly into the pan. Rotate as needed to sear all around the edges. This is especially helpful for thicker filets to make sure they’re evenly browned all the way around, and not just on the top and bottom.

Step 12: Rest and Re-Crisp

Let the steaks rest on a cutting board or plate for about five minutes so the juices can settle. Sometimes during the resting period, the crust may soften a bit. If so, add the filets back to the pan to re-crisp for another 15-20 seconds on each side. Then, serve immediately.

Conclusion: How to Sous Vide Filet Mignon

Once you sous vide filet mignon for the first time, you’ll surely feel like a professional chef — and you’ll have the restaurant-quality steak to match. Keep in mind that, although sous vide requires a few more steps than cooking filet mignon on the grill, stovetop, or oven, it offers precise temperature control that you can’t get with other methods. And that’s incredibly helpful when working with such a delicate cut. 

Want to get your hands on high-quality filet mignon to start your cook on the right foot? Order filet mignon from the Chicago Steak Company.