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Sous Vide Filet Migon

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Do you ever stress out trying to prepare the perfect steak? Well you are in luck, because I have the solution to the problem. Sous Vide Filet Migon in an Instant Pot cooks perfectly every time!!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

sliced filet mignon on a white plate with broccoli florets, with a second place and a glass of red wine in the background.

Just look at that perfectly cooked, medium-rare filet. This is the easiest steak that you will ever make in your life!

Sous Vide Filet Mignon ingredients; two tablespoons of butter, two tablespoons of olive oil and garlic-pepper and sea salt in small white bowls, a vacuum seal bag and two filets on a white plate.

All you need is 1-inch thick steaks, garlic-pepper and sea salt (or seasoning of your choice) olive oil and butter.

You will also need an Instant Pot Duo Plus with the Sous Vide function, or a separate Sous Vide Precision Cooker. I have read that you can prepare your sous vide filet in quart-sized zipper top bags with ALL of the air removed, but I chose to use a vacuum seal bag and FreshSaver machine.{affiliate links}

How do you Sous Vide Steak in the Instant Pot?

Place a trivet with handles inside the liner of your Instant Pot. Fill with water to the MAX line.

water filled to the max line in the Instant Pot liner.

Secure the lid, press the Sous Vide button and use the + or – buttons to display 132F.

Instant Pot Duo Plus set to Sous Vide at 132 degrees fahrenheit.

The flame symbol will turn on and off as the water comes up to temperature. You will hear a beep when it is ready.

Season both sides of the steaks with garlic-pepper and sea salt.

two seasoned beef tenderloin filets on a white plate.

Place in a sealing bag. You can use two separate bags if you wish, I chose to just use one.

two seasoned tenderloin filets in a vacuum seal bag.

Open the lid on the FoodSaver machine and place the open end of the bag into the center of the removeable drip tray.

two seasoned filets in a vacuum bag with the end in the channel of a Foodsaver machine.

Close the lid and press down lightly as you firmly turn the knob all the way down to the “Operate” position.

turn the knob to the Operate position.

Press the Vac/Seal button. It will turn green when it begins to suck the air out of the bag.

green light is on for vac-seal function.

Next, a red light will turn on to signal that it is now sealing the bag.

red light is on signaling seal function.

The red light will turn off when the vacuum sealing is complete.

two vacuum sealed, seasoned filets with all of the air removed from the bag.

When the water is the correct temperature, remove the lid and place the bag inside. Once it sinks to the bottom, carefully fold the trivet handles over the bag to keep it in place.

looking down on the vacuum sealed tenderloin in the instant pot with the trivet handles over the top to keep them in place.

Secure the lid and cook for 2 hours. The timer automatically displayed 3 hours, I just pulled the steaks out early.

When the cooking time is complete, carefully remove the bag from the pressure cooker, remove the steaks and blot them dry.

two sous vide filets on a white plate.

Heat the olive oil in a skillet over medium-high heat until smoking hot. Place the steaks in the skillet and cook for for one to two minutes to sear the outside. Flip the steaks over and sear the second side.

searing two filets in a hot cast iron skillet.

Remove from skillet and serve topped with a tablespoon of butter, or compound butter of your choice.

a butter topped filet next to a pile of broccoli florets on a white plate, with a glass of red wine and a second plate in the background.

Absolutely amazing!!

Recipe Notes & Tips

  • I folded my bag in half before I placed it into the water to make sure the handles would fold down easily.
  • If you do not have a trivet, you will need to secure the bag in place so it does not float around while cooking.
  • You will need to use your exhaust fan or open windows when searing the steaks, it creates a lot of smoke!!

What is Sous Vide?

Sous Vide is French for “under vacuum”. Food is cooked for longer than normal times at a perfectly controlled temperature.

It is designed to cook the food evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

You cannot overcook food with sous vide, it never gets hotter than the water it is in. Pretty cool, right?

How long does it take to cook steak with Sous Vide?

Cooking times are for 1-inch to 2-inch steaks. Any steak will work, not just filet mignon.

  • Very rare to rare: 120 to 128 degrees for 1 hour to 2 hours and 30 minutes.
  • Medium-rare: 129 to 134 degrees for 1 hour to 4 hours.
  • Medium: 135 to 144 degrees for 1 hour to 4 hours.
  • Medium-well: 145 to 155 degrees for 1 hour to 3 hours and 30 minutes.
  • Well done: 156 degrees for 1 hour to 3 hours.

As you can imagine, there are cooking times ranging from 1 hour to 10 hours for medium-rare all over the internet. I like my steaks done to 132 degrees and chose 2 hours to be safe. Play with the times and see what works best for you.

Technically you cannot over cook your steaks, but they can start to break down too much and can turn mushy if you leave them in too long.

What to serve with Instant Pot Sous Vide Filet Mignon

Tools used to make this recipe

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Enjoy!!

sliced filet mignon on a white plate with broccoli florets, with a second plate in the background.

Sous Vide Filet Mignon in an Instant Pot

Sous Vide Filet Mignon in an Instant Pot comes out perfectly cooked every time. Simply place the seasoned filets in an air tight bag and push the button!
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Course: Main Course
Cuisine: American
Keyword: filet mignon, instant pot, sous vide
Prep Time: 5 minutes
Cook Time: 2 hours
Heat Water: 35 minutes
Total Time: 2 hours 40 minutes
Servings: 2 Servings
Calories: 233kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker with Sous Vide Function

Ingredients

  • 2 1-inch thick filet mignon or steak of your choice. Mine were 6 ounces each.
  • 2 teaspoons garlic-pepper seasoning or seasoning of your choice.
  • 2 tablespoons olive oil
  • 2 tablespoons butter substitute ghee for Whole30/Paleo

Instructions

  • Place a trivet with handles inside the liner of your Instant Pot. Fill with water to the MAX line.
  • Secure the lid, press the Sous Vide button and use the + or – buttons to display 132F. or your desired temperature.
  • The flame symbol will turn on and off as the water comes up to temperature. You will hear a beep when it is ready.
  • Season both sides of the steaks with garlic-pepper and sea salt. Place in a sealing bag. You can use two separate bags if you wish, I chose to just use one.
  • Open the lid on the FoodSaver machine and place the open end of the bag into the center of the removeable drip tray.
  • Close the lid and press down lightly as you firmly turn the knob all the way down to the “Operate” position.
  • Press the Vac/Seal button. It will turn green when it begins to suck the air out of the bag. Next, a red light will turn on to signal that it is now sealing the bag. The red light will turn off when the vacuum sealing is complete.
  • When the water is the correct temperature, remove the lid and place the bag inside. Once it sinks to the bottom, carefully fold the trivet handles over the bag to keep it in place.
  • Secure the lid and cook for 2 hours. The timer automatically displayed 3 hours, I just pulled the steaks out early.
  • When the cooking time is complete, carefully remove the bag from the pressure cooker, remove the steaks and blot them dry.
  • Heat the olive oil in a skillet over medium-high heat until smoking hot. Place the steaks in the skillet and cook for for one to two minutes to sear the outside. Flip the steaks over and sear the second side.
  • Remove from skillet and serve topped with a tablespoon of butter, or compound butter of your choice.

Notes

  • I folded my bag in half before I placed it into the water to make sure the handles would fold down easily.
  • If you do not have a trivet, you will need to secure the bag in place so it does not float around while cooking.
  • You will need to use your exhaust fan or open windows when searing the steaks, it creates a lot of smoke!!
  • Check out the Instant Pot Recipes page for even more delicious recipes!

Nutrition

Calories: 233kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Calcium: 20mg | Iron: 1mg

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