I love all sous vide steak, but one of my favorite cuts is sous vide filet mignon! Pull out your immersion circulator: sous vide is the perfect cooking method for this delicate cut of beef. Way more affordable than dining out, this sous vide filet mignon is even better than what you’ll order at a restaurant when paired with my blue cheese gravy!
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I think we all know how I feel about sous vide cooking. If something is “hard” to cook, sous vide it! Whether it’s creme brulee, delicate fish, or in this case, an expensive cut of beef, sous vide will help you nail it every time. God, I love this thing.
No one wants to invest in a quality cut of beef like filet mignon, only to get it into your kitchen and destroy it. Sous vide, to the rescue! Yes, you can probably pick this cut up from the grocery store or Costco, but do yourself a favor and get it (and all your meat, for that matter) from Porter Road. It’s ethically sourced, hand cut by skilled butchers, and dry aged. You can really taste the difference.
How to Make Sous Vide Filet Mignon
Friends, this couldn’t be easier. Preheat a water bath using your immersion circulator to 129 degrees for medium rare steak (honestly, I don’t think filet mignon should be served any other way!).
I did a really simple seasoning for this baby – Porter Road‘s cuts don’t need much! Salt, pepper, and a couple of sprigs of rosemary in the vacuum seal bag.
Then I cooked for two hours at 129 degrees F. Since these are thicker cuts, I’d recommend at least an hour and a half, up to 3 hours of cooking time.
Don’t love your steak medium rare like me? I’ll keep my mouth shut and give you this…
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How to Sear Sous Vide Steak
Getting a good sear is a careful balance of allowing enough time to char without undoing all the hard work you just did and overcooking the steak.
- Remove the steak from the vacuum seal bags and pat thoroughly dry with paper towels. Usually, I’ll do 3 layers of paper towels on my counter, set the steak on it, then top with another 3 layers of paper towels and press down on the top and all the sides. Then I’ll leave it there to continue absorbing any excess liquid for a few minutes.
- Reseason with salt and pepper.
- Preheat a cast iron skillet over hot heat. If you’re looking for bonus points and have the forethought, preheat your skillet in a 450 degree oven for 20 minutes before searing. A simple Lodge cast iron skillet works just fine. Make sure you’ve got your hood’s fan on full blast for this!
- Once hot, add ghee to the cast iron skillet. Ghee is just clarified butter. I use that instead of butter because the solid parts, which are strained out as part of the process of making ghee, are what burn. With ghee, you get all the flavor of butter, but it has a way higher smoke point. Make sure the entire skillet is well coated.
- Add the steak to the very hot skillet, and press down slightly. I usually use a ceramic bowl or mug to do this because I’m cheap, but there are actual gadgets designed to do this.
- After about 30 seconds, check to see if you’ve got the char you’d like, then flip. Don’t leave the steak unattended: it’s easy to over cook!
- Remove to a plate once finished.
How to Make the Blue Cheese Gravy
Yes, you could just have blue cheese butter. But why do that, when you could have blue cheese gravy? Not to mention, it’s a breeze to make!
Start as you would making any other gravy: melt the butter in a saucepan, then add the flour and cook for a few minutes, until just starting to brown. Add the chicken stock and let simmer until it reaches your desired thickness.
Then season with salt and pepper, stir in my secret ingredient (sour cream!) and the blue cheese, and you’ve made blue cheese gravy!
Now generously pour that glorious sauce all over your filet mignon. Okay, don’t do too much: let the steak shine!
Even better, it tastes great on pretty much any side dish you pair here.
P.S. Want to get my Sous Vide 101 guide? Sign up here and I’ll email it to you.
You can also view this recipe as a step-by-step web story.
Get the Recipe:
Sous Vide Filet Mignon with Blue Cheese Gravy
For the steak:
- 2 5 oz filet mignon steaks
- Salt and pepper
- 2 sprigs of rosemary
- 2 tbsp ghee
For the blue cheese gravy:
- 3 tbsp butter
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp sour cream
- 2 tbsp crumbled blue cheese
- Preheat water bath using immersion circulator to 129 degrees F.
- Season steaks liberally with salt and pepper. Add to vacuum seal bag with sprigs of rosemary nestled along side each steak. Vacuum seal closed.
- Add to water bath and cook for 1 1/2 – 3 hours.
- While the steak is cooking, make the blue cheese gravy. In a medium sized saucepan, melt the butter over medium low heat.
- Add the flour, whisk together, and cook for 2-3 minutes, whisking frequently.
- Stir in the chicken stock and bring to a simmer. Simmer, whisking regularly, until mixture reaches desired consistency.
- Remove from heat and stir in the salt, pepper, sour cream, and blue cheese. Taste and adjust seasonings to your liking.
- When the steak is done cooking, remove from water bath and remove steaks from bag. Pat them thoroughly dry with paper towels.
- Reseason the steaks with salt and pepper.
- Preheat a cast iron skillet over high heat. Once very hot, add the ghee to the skillet. Sear steaks on each side for no more than a minute until well browned.
- Top the steaks with plenty of blue cheese gravy and serve.
- To make sure the steaks are thoroughly dried before searing, wrap in paper towels and let sit for a few minutes to draw out excess moisture.
- To get the cast iron skillet extra hot before searing, preheat in a 450 degree F oven for 20 minutes.
- For more blue cheese flavor, top steaks with additional blue cheese crumbles after topping with gravy.
- This gravy tastes great with mashed potatoes, too!