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Sous Vide Filet Mignon with Blue Cheese Gravy

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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cuisine American
Servings 2 servings
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!

Ingredients  

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

Instructions 

  • 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.

Video

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

Nutrition Facts
Sous Vide Filet Mignon with Blue Cheese Gravy
Amount per Serving
Calories
725
% Daily Value*
Fat
 
60
g
92
%
Saturated Fat
 
32
g
200
%
Trans Fat
 
1
g
Cholesterol
 
170
mg
57
%
Sodium
 
1146
mg
50
%
Potassium
 
557
mg
16
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
26
g
52
%
Vitamin A
 
689
IU
14
%
Vitamin C
 
1
mg
1
%
Calcium
 
75
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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