clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sous Vide Filet Mignon with Blue Cheese Gravy

  • Author: Chelsea Cole
  • Prep Time: 25 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 55 minutes
  • Yield: 2 servings 1x
  • Method: Sous Vide
  • Cuisine: American


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!



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


  1. Preheat water bath using immersion circulator to 129 degrees F.
  2. Season steaks liberally with salt and pepper. Add to vacuum seal bag with sprigs of rosemary nestled along side each steak. Vacuum seal closed.
  3. Add to water bath and cook for 1 1/2 – 3 hours.
  4. While the steak is cooking, make the blue cheese gravy. In a medium sized saucepan, melt the butter over medium low heat.
  5. Add the flour, whisk together, and cook for 2-3 minutes, whisking frequently.
  6. Stir in the chicken stock and bring to a simmer. Simmer, whisking regularly, until mixture reaches desired consistency.
  7. Remove from heat and stir in the salt, pepper, sour cream, and blue cheese. Taste and adjust seasonings to your liking.
  8. When the steak is done cooking, remove from water bath and remove steaks from bag. Pat them thoroughly dry with paper towels.
  9. Reseason the steaks with salt and pepper.
  10. 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.
  11. 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!

Keywords: sous vide filet mignon