Description
Make sous vide filet mignon recipe with a savory mushroom sauce for any special occasion by following this step-by-step guide. Get ready for a restaurant-worthy meal in the comfort of your own home!
Ingredients
Scale
- 4 filet mignon steaks, each 1 1/2 inches thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1–2 sprigs of fresh rosemary (optional)
- 2 tablespoons small shallots, about 2 tablespoons chopped
- 1/2 pound fresh mushrooms, about 3 cups sliced
- 2 tablespoons butter, unsalted
- 2 or more garlic cloves
- 1/4 cup dry red wine
- Juice from sous vide filet mignon bag(s), plus beef broth or water to make 1/2 cup
- 1 teaspoon tomato paste
Instructions
- Set up sous vide: Preheat water to 129°F (54°C) or your desired temperature using a sous vide immersion circulator.Â
- Prepare filet mignon: Season filet mignon with salt and pepper on both sides while the water is heating up. (You can skip the seasoning at this step and add salt and pepper to taste when searing after sous vide cooking.) Prepare one large sous vide vacuum-sealer bag or two medium ones, and slide the filet mignons into the bag(s). Add fresh rosemary if desired and vacuum seal the bag(s). If you don’t have a vacuum sealer, you can use a ziplock bag with the water displacement method.Â
- Cook the filet mignon sous vide: When the sous vide water bath is ready, lower the filet mignon bag(s) into the water and make sure the meat is completely submerged. Set the timer for 1.5 hours.Â
- Chop shallots and mushrooms: While the steak is cooking, finely chop the shallots and thinly slice the mushrooms, then set them aside.Â
- Sear the filet mignon: Remove the filet mignon from the water bath once the timer goes off. Open up the bag(s) and place the steak on a cutting board. Reserve the cooking juice by pouring it into a small bowl. Set it aside. Pat the steak dry on both sides with paper towels. Heat a cast-iron skillet over high heat until really hot. Add the butter to melt, then immediately place the filet mignon in the skillet without overcrowding, and sear each side for about a minute or so until it forms a nice crust outside with a very appetizing appearance. Throw some rosemary and fresh garlic cloves into the skillet to enhance flavor if desired. Scoop up the butter and pour it onto the steak from time to time. Once done, remove from heat and place the steak on a plate, then cover to keep warm.Â
- Make the mushroom sauce:  Blend the reserved meat juice with tomato paste, then add beef broth or water to make at least ½ cup of mixture. Set it aside. In the same skillet over medium-high heat, use the residual melted butter or add another tablespoon of the butter if needed. Add the shallots and stir, followed by the mushrooms. Add a pinch of salt and pepper to taste. Cook until the mushrooms start to wilt, stirring frequently. Pour in the wine and stir, letting it evaporate. Add the meat juice and tomato paste mixture into the skillet, along with any liquid that has accumulated around the meat. Cook until the mixture has reached a sauce-like consistency, about 5 minutes. There should be about 1 cup of sauce or slightly more.
- Serve: Remove the sauce from the heat. Nestle the filet mignons into the mushroom sauce if you like. Garnish with fresh rosemary and serve. Or serve each filet mignon on an individual plate with your desired side dishes, and spoon the mushroom sauce on top. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 1.7g
- Sodium: 162.5mg
- Fat: 19.5g
- Saturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 1.1g
- Protein: 52.4g
- Cholesterol: 160.7mg
