If you’ve ever dreamed of achieving steakhouse-quality filet mignon at home, it’s time to meet your new favorite culinary hack: sous vide. This low-and-slow cooking method guarantees edge-to-edge perfection, locking in every bit of flavor and juiciness. And when you crown that perfectly cooked filet with a silky, herbaceous Béarnaise sauce? Pure decadence.

Whether it’s for a romantic dinner or just treating yourself right, this Filet Mignon with Béarnaise Sauce Sous Vide recipe will take your home cooking to another level.

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🛒 Ingredients (Serves 2)

For the Sous Vide Filet Mignon:

• 2 (6–8 oz) Filet Mignon steaks, 1.5–2 inches thick
• Salt & freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme or rosemary

For the Béarnaise Sauce:

• 1/4 cup dry white wine
• 2 tbsp white wine vinegar
• 1 tbsp minced shallots
• 1 tbsp chopped fresh tarragon
• 2 egg yolks
• 1/2 cup (1 stick) unsalted butter, melted
• Salt and pepper to taste
• Optional: splash of lemon juice

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🔥 Instructions

Step 1: Prepare the Filet Mignon for Sous Vide

1. Season steaks generously with salt and pepper.
2. Place each steak in a vacuum-seal or zipper-lock bag with 1 tbsp butter, 1 garlic clove, and 1 herb sprig.
3. Seal the bag using a vacuum sealer or water displacement method if using a zipper bag.

Step 2: Sous Vide the Filets

1. Preheat your sous vide water bath to 130°F (54°C) for medium-rare (adjust to your preferred doneness).
2. Submerge bags and cook for 1.5 to 2 hours.

Step 3: Make the Béarnaise Sauce

1. In a small saucepan, combine white wine, vinegar, shallots, and tarragon. Simmer until reduced by half.
2. Let cool slightly. In a heatproof bowl over simmering water (double boiler), whisk the egg yolks and reduction together.
3. Slowly drizzle in melted butter, whisking constantly until thick and creamy.
4. Season with salt, pepper, and lemon juice to taste. Keep warm.

Step 4: Sear the Steaks

1. Remove steaks from bags and pat very dry with paper towels.
2. Heat a cast iron skillet over high heat with olive oil.
3. Sear each side for 30-45 seconds, just until a golden crust forms.

Step 5: Serve

Plate the filet mignon and spoon the luscious Béarnaise sauce over top. Pair with asparagus, potatoes, or a glass of wine and enjoy!

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📦 Amazon Must-Haves to Help You Create the Perfect Sous Vide Filet Mignon with Béarnaise Sauce

• 🔧 Sous Vide Precision Cooker – Maintain perfect temperature control for juicy, tender steak every time.
• 🧊 Vacuum Sealer Machine – Locks in flavor and ensures even sous vide cooking.
• 🧪 Sous Vide Bags – Convenient, BPA-free bags that work seamlessly with vacuum sealers.
• 🔥 Cast Iron Skillet – Get that irresistible, golden-brown sear after sous vide.
• 🥄 Double Boiler Insert – Gently melt and mix Béarnaise sauce without scorching.
• 🌿 Dried Tarragon – A flavorful substitute when fresh herbs aren’t available.
• 🍷 Dry White Wine for Cooking – A kitchen essential for rich, flavorful sauces.
• 🍽 Steak Knives Set – Slice cleanly through filet mignon with style and precision.
• 🌡 Instant Read Meat Thermometer – Make sure your sear is hot and your steak is spot-on.

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👨‍🍳 Chef’s Notes:

• Pat steaks extra dry before searing to get that ideal crust.
• Béarnaise sauce doesn’t reheat well—make it fresh and serve right away.
• For a twist, try adding a hint of Dijon mustard or chili flakes to the Béarnaise.

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With precise sous vide cooking and a rich Béarnaise drizzle, you’ve just turned your kitchen into a five-star French bistro. Bookmark this one—it’s a crowd-pleaser every single time. Bon appétit! 🥂

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