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Sous Vide Filet Mignon

Sous Vide Filet Mignon

JC Phelps
Looking for a foolproof way to cook the perfect steak? Try making this sous vide filet mignon with the ANOVA Precision Cooker!
5 from 1 vote
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 468 kcal


  • Anova Precision Cooker
  • cast iron skillet


  • 2 Filet Mignons
  • 1/2 Stick of Butter
  • Kosher Salt
  • Black Pepper


  • Set the Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
  • Pat room temperature steaks dry.
  • Liberally season both sides of steak with kosher salt and pepper. Place in a medium zipper lock/vacuum seal bag. Allow little to no air to be trapped inside the bag.
  • Place the bag in the water bath and set the timer for 2 hours.
  • When the steaks have finished cooking, remove from the water bath and bag. Pat dry.
  • Heat butter in a cast iron skillet over high heat. When melted and hot, add filets and sear for 30 seconds per side, only flipping once.
  • Transfer steak to a cutting board and let rest for 4 minutes. Enjoy!


This is for a medium rare steak. Increase temperature and/or sear for longer if you desire your steak to be more done.


Sodium: 86mgCalcium: 12mgVitamin A: 9IUPotassium: 517mgCholesterol: 119mgCalories: 468kcalMonounsaturated Fat: 16gPolyunsaturated Fat: 2gSaturated Fat: 15gFat: 37gProtein: 31gIron: 4mg
Keyword sous vide, sous vide filet mignon
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