Sous-Vide Supreme: How to Make Filet Mignon with Béarnaise Sauce Like a Five-Star Chef
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.
🛒 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
🔥 Instructions
Step 1: Prepare the Filet Mignon for Sous Vide
- Season steaks generously with salt and pepper.
- Place each steak in a vacuum-seal or zipper-lock bag with 1 tbsp butter, 1 garlic clove, and 1 herb sprig.
- Seal the bag using a vacuum sealer or water displacement method if using a zipper bag.
Step 2: Sous Vide the Filets
- Preheat your sous vide water bath to 130°F (54°C) for medium-rare (adjust to your preferred doneness).
- Submerge bags and cook for 1.5 to 2 hours.
Step 3: Make the Béarnaise Sauce
- In a small saucepan, combine white wine, vinegar, shallots, and tarragon. Simmer until reduced by half.
- Let cool slightly. In a heatproof bowl over simmering water (double boiler), whisk the egg yolks and reduction together.
- Slowly drizzle in melted butter, whisking constantly until thick and creamy.
- Season with salt, pepper, and lemon juice to taste. Keep warm.
Step 4: Sear the Steaks
- Remove steaks from bags and pat very dry with paper towels.
- Heat a cast iron skillet over high heat with olive oil.
- 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!
📦 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.
👨🍳 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.
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! 🥂