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Perfect Sous Vide Filet Mignon Recipe with Blue Cheese Butter

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This recipe delivers tender, juicy filet mignon cooked perfectly using the sous vide method, topped with a rich and tangy blue cheese compound butter for an elegant and delicious meal.

Ingredients

Scale
  • 2 filet mignon steaks (6–8 oz / 170–225 g each), about 1.5-2 inches thick
  • Salt and freshly ground black pepper, to taste
  • 2 sprigs fresh thyme or rosemary (optional for aroma)
  • 1 tablespoon olive oil for searing
  • 4 tablespoons unsalted butter, softened
  • 2 ounces blue cheese, crumbled
  • 1 small garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley (optional)
  • Pinch of black pepper

Instructions

  1. Pat the filet mignon dry with paper towels. Generously season both sides with salt and black pepper. Add the thyme or rosemary sprigs if using.
  2. Place each steak into a vacuum bag with the herbs. Seal using a vacuum sealer or use the water displacement method with zip-lock bags.
  3. Preheat your water bath to 129°F (54°C) for medium-rare.
  4. Submerge the sealed bags fully in the water bath. Clip bags to the side to avoid floating. Cook for 1 to 1.5 hours.
  5. While the steaks cook, combine softened butter, crumbled blue cheese, minced garlic, lemon juice, parsley, and a pinch of black pepper in a bowl. Mix thoroughly until smooth. Transfer to plastic wrap, roll into a log, and chill in the fridge until firm.
  6. Once cooked, remove the bags from the water bath. Take steaks out and pat dry very well with paper towels.
  7. Heat olive oil in a cast iron skillet over high heat until just smoking. Add steaks and sear for about 45 seconds to 1 minute on each side, including edges, until a rich brown crust forms.
  8. Transfer the steaks to plates, slice a generous round of the blue cheese compound butter, and place on top while steaks are hot. Let it melt slowly, and serve immediately.

Notes

Dry the steak thoroughly before searing to ensure a good crust. Use a heavy pan like cast iron for even heat. Sear quickly on high heat to develop a rich brown crust without overcooking. The blue cheese compound butter can be made ahead and refrigerated to enhance flavor. If no vacuum sealer is available, use the water displacement method with zip-lock bags.

Nutrition

Keywords: sous vide, filet mignon, blue cheese butter, steak recipe, easy steak, compound butter, medium-rare steak

Find it online: https://novanosh.com/perfect-sous-vide-filet-mignon-recipe-with-blue-cheese-butter-easy-and-delicious/