Filet Mignon With Garlic and Herb Butter Recipe

This sous vide filet mignon is the tenderest, most flavorful, most moist filet mignon you’ve ever had!

This recipe rivals the greatest restaurant mignon you’ve ever tasted, with a lovely browned crust and delightful herb butter.

Why Is This Recipe So Delicious?

• Sous vide, or “under vacuum,” is a method of cooking vacuum-sealed food in a water bath at a precise temperature. Here, you won’t have to worry about overdone, dried-out meat.
• Without doing much real cooking, you’ll have perfectly cooked, juicy filet mignon in a little over an hour (depending on the thickness of the steak).
• The sous vide method is not only great for cooking raw filets, but it’s also great for reheating! The water temperature should be slightly lower than the original cooking temperature while reheating. Follow the same procedure and cooking times as before.
• Because the herb butter takes time to set up in the refrigerator, it can be made a day or two ahead of time and used as soon as the filets mignon are seared.
• Filet mignon-cooked sous vide go well with a variety of sides, such as keto green beans or rosemary roasted potatoes.

Important Ingredients

Butter with herbs – Okay, butter on steak is traditional, but butter on top of luscious, succulent filet mignon will rock your world.

What’s more, this herb butter is quite flexible. It’s flavorful, thanks to the garlic, parsley, salt, and pepper, and goes well with mashed potatoes, green beans, and asparagus, as well as filet mignon.

Filet Mignon — Filet mignon is a tenderloin cut with a buttery feel that melts in your mouth. It’s pricier, but it’s worth it because it’s so excellent. A perfectly cooked mignon is so soft that it can be sliced through without a sharp knife.

Chef’s Advice

• If you don’t have a vacuum sealer, you can vacuum seal your food using the water displacement method! Seal the mignon halfway over the top of an appropriate-sized plastic bag (such as a Ziploc gallon-sized bag). With sous vide immersion cooker heating water, slowly lower the filet mignon bag into the water. As the water pressure drives the air out, you should see the bag cling to the food. Seal the bag the remainder of the way once the food is completely submerged and the air has been removed.
• If the bag of steak starts to float, use a clothespin or binder clip to secure it to the pot’s side. To cook correctly, the steak must be immersed.
• You don’t have to worry about overcooking the filet mignon since the temperature-controlled water keeps it from getting too hot. However, if the meat is left in the water for too long, it will break down and become soft and mushy. Cook about an hour for a one-inch-thick steak, and closer to four hours for a two-and-a-half-inch thick steak. But don’t leave the filets in the sous vide for longer than four hours.
• If your filet mignon is very large, vacuum seal two steaks per bag instead of all four. They’ll seal better and cook more evenly this way.

Filet Mignon

This sous vide mignon is the tenderest, most flavorful, most moist filet mignon you’ve ever had! This recipe rivals the greatest restaurant mignon you’ve ever tasted, with a lovely browned crust and delightful herb butter.

Ingredients

For the Herb Butter

• ½ cup unsalted butter softened
• ¼ cup fresh parsley roughly chopped
• 1 – 1½ teaspoons garlic roughly chopped
• 2 tablespoons shallots roughly chopped
• ½ teaspoon salt
• 1 tablespoon fresh lemon juice
• ½ teaspoon freshly cracked black pepper

For the Filet Mignon

• 4 filet mignon at least 2-inches thick, best quality possible
• sea salt to taste
• freshly cracked black pepper to taste
• 2 tablespoons butter

Equipment

• Pot or another heat-resistant container
• Sous vide immersion cooker
• Vacuum sealer (or use the water displacement method)
• Plastic bags for vacuum sealing
• Cast iron skillet
• Food processor
• Plastic wrap

Instructions For Filet Mignon

1. For the Herb Butter: In a food processor, combine all of the ingredients and process until smooth. Place the mixture on a piece of plastic wrap and roll it into a log. Refrigerate until hard.
2. Half-fill a big pot or another large container with hot or warm water. Preheat the immersion sous vide cooker at 130 degrees Fahrenheit. Using a vacuum sealer or a water displacement method, vacuum seal filet mignon in a plastic bag (see Notes). In a water bath, place the bag.
3. Cook for at least 1 hour and no more than 4 hours (for 1-inch thick filet mignon) (for 2.5-inch thick filet mignon).
4. Remove the filet mignon from the bag and pat it dries thoroughly. Salt & pepper to taste.
5. For 3 to 5 minutes, heat a cast-iron skillet over medium heat. Add the butter first, then the steaks. Cook for 2 minutes before flipping and cooking for another 2 minutes. To caramelize the outside of the steaks, make sure they are butter-coated on both sides.
6. Plate and top with herb butter once both sides have been browned.

Notes

• A water temperature of 130°F will yield a superb medium-rare mignon. Target 140°F for medium and 150°F for medium-well cooked steaks.
• Method of Water Displacement: If you don’t have a vacuum sealer, put your ingredients in a gallon-sized Ziploc bag and seal them halfway across the top. With sous vide immersion cooker heating water, slowly lower the filet mignon bag into the water. As the water pressure drives the air out, you should see the bag cling to the food. Seal the bag completely once the food is totally submerged and the air has been removed.

This recipe serves roughly 8 people. Your desired portion sizes will determine the number of servings.

The nutritional values indicated are for one serving out of eight using the ingredients mentioned and are approximate. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 8. The weight of one serving will be the result.

Nutrition Information

Serving: 4ounces, Calories: 364kcal, Carbohydrates: 1g, Protein: 16g, Fat: 33g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 215mg, Potassium: 289mg, Fiber: 1g, Sugar: 1g, Vitamin A: 601IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 2mg