Sous Vide Filet Mignon 

Sous vide filet mignon turns out a perfect medium-rare with minimal effort on your part! 



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.

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.

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

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.

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

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