Medium-Rare Sous Vide Filet Mignon

Sous vide is perfect for steak and there's nothing like sous vide filet mignon! Thanks to your immersion circulator, you are guaranteed a perfect medium-rare with minimal effort on your part. Sometimes referred to as a tenderloin steak, there are few cuts that melt in your mouth quite like this.


For the steak: – 2 8 oz filet mignon steaks – kosher salt – freshly cracked black pepper – 2 tbsp ghee


For the blue cheese gravy: – 3 tbsp salted butter – 1/4 cup all purpose flour – 1 1/2 cups chicken stock – 1/2 tsp kosher salt – 1/4 tsp freshly ground black pepper – 2 tbsp sour cream – 1/4 cup crumbled blue cheese

Preheat water bath using immersion circulator to 129 degrees F.

Season steaks liberally with salt and pepper.

Add the steaks to a vacuum seal bag and vacuum seal. If you don't have a vacuum sealer, use another air removal method, like the water displacement method.

Add the vacuum sealed steaks to the preheated water bath and cook for 1 1/2-3 hours. Secure with sous vide magnets if you have them.

When the steak is done cooking, remove from water bath and remove steaks from bag. Pat them thoroughly dry with paper towels.

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. Use a grill press to press the steaks for a better sear. Remove to a cutting board.

After searing the steak, make the blue cheese gravy. In the same skillet, 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.

Top the steaks with plenty of blue cheese gravy and serve.