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Sous vide filet mignon with blue cheese gravy and mashed potatoes on white and pink plates.
5 stars from 2 reviews

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Medium-Rare Sous Vide Filet Mignon

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Yield: 2 servings
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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.

Ingredients
 

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

Equipment

Instructions
 

Sous Vide Filet Mignon

  • 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.
    Filet mignon being vacuum sealed on pink surface.
  • 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.
    Securing vacuum sealed filet mignon with sous vide magnets in sous vide water bath.
  • 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.

Blue Cheese Gravy

  • 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.

Notes

  • 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!
  • Nutrition information is for steaks without gravy.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 687kcal, Protein: 41g, Fat: 57g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 23g, Cholesterol: 178mg, Sodium: 111mg, Potassium: 689mg, Calcium: 16mg, Iron: 5mg
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