To cook a good filet mignon steak is not difficult, but making it taste great needs some tricks. You should choose suitable cooking methods. The common cooking methods are pan-searing or high-heat broiling. If you are a cooking beginner, these ways are not the best way to cook filet mignon steaks for you, as these methods require balancing the time and the temperature. Because filet mignon is a lean steak, these high-heat methods demand absolute perfection in timing. If you miss your window by just a minute or two, you’ll end up with dry, overcooked meat.
So, is there a best way to cook filet mignon steaks for a beginner, which doesn’t require such high cooking skills? Of course, there is! Sous vide cooking is the best way.
Best Way To Cook Filet Mignon Steaks
Why Sous Vide is the Best Way To Cook Filet Mignon Steaks?
Sous vide guarantees a juicy, edge-to-edge, perfect steak. Sous vide makes it easy to control the time and the temperature. You can set them at one step, eliminating the need for frantic flipping. Then you will never mind that the steak appears with a gray band or is overcooked, ensuring your steak is a beautiful, uniform pink from one side to the other.
How To Sous Vide a Filet Mignon Steak
The key to cooking a perfect filet mignon steak is to set a suitable temperature and time. Now, let’s learn how to sous vide filet mignon!
Preparation and Seasoning
Take your Filet Mignon out of the refrigerator and let it rest on the counter for 30 to 45 minutes before cooking. This helps ensure even cooking.
Season the steak liberally on all sides with coarse sea salt (aiming for the precise 2 to 2.5 grams per 227g steak) and freshly cracked black pepper (about 1 to 1.5 grams). Since too much seasoning will cover the original taste of the steak, and the meat will not lose much seasoning during Sous Vide, don’t add too much.
After the season, place the steak into your vacuum seal bag. For an extra layer of flavor, you can add aromatics like a sprig of thyme or rosemary and one or two cloves of smashed garlic.
Set a suitable Temp & Time
The key to cooking a perfect filet mignon steak is to set a suitable temperature and time. To help you cook a perfect steak, here are the sous vide filet mignon temp and time for your reference.
| Doneness | Target Temperature | Cook Time (for 1.5cm thick) | Texture & Juiciness |
| Medium-Rare (Best) | 54.5∘C (130∘F) | 1.5 – 2.5 hours | The perfect balance of tenderness and flavor. |
| Medio | 57∘C (135∘F) | 2 – 3 hours | Firmer center, still incredibly juicy. |
Before putting the steak in, set your immersion circulator to make the water reach the target temperature in advance. After that, put your filet mignon into the water. And set the time on your sous vide cooker. Then, you can leave the kitchen and do what you want to do during the sous vide cooking time.
In this step, ensure the vacuum seals the steak (or use the water displacement method with a high-quality zip-top bag) and the steak is fully submerged in the water bath for the duration of the cooking time.
To achieve such accuracy in temperature and time, a reliable sous vide cooker is necessary. BlitzHome SV2401C, which can connect to the phone, is an excellent sous vide cooker.
The SV2401C supports long timer settings. You can set it for the exact duration and know that the precision ±0.5°C accuracy will never falter. Plus, if you want to hang out and want to eat the perfect filet mignon, you can control the cook using the BlitzHome APP. ( With no preheat, the water you should set the time longer. )With 29 built-in recipes and a clear color touchscreen, you can set the perfect temperature and time easily.
After sous vide, you will get the perfect interior. If you want to get that steakhouse crust, my preferred method is pan. Butter basting, I find this gives the best flavor and crust for the filet mignon.
Get the Pan Screaming Hot: Place a cast-iron skillet over high heat with an oil that has a high smoke point (like avocado or canola oil).
Sear Quickly: Place the steak in the hot pan. Sear for only 45-60 seconds per side. You want intense heat for a short time.
The Baste: Flip the steak again, add a knob of butter, your spent thyme/rosemary sprigs, and a smashed garlic clove.
Arroser: Tilt the pan and use a spoon to continuously baste the melting, infused butter over the steak for the remaining 30 seconds.
You’ve done the hard part. Now comes the easiest, yet most important step: Resting.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing. Now, slice against the grain and enjoy that beautiful, edge-to-edge pink perfection.
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