Sous Vide Filets Mignon with Herb and Shallot Compound Butter
Updated Dec 3, 2024
Feeling fancy? We have just the thing. With this easy sous vide cooking method, you can finally master the art of a perfectly prepared steak. Finished with hot sear and some herbaceous compound butter, you’ll wonder why you ever thought to cook a steak any other way.
More About This Recipe
- First time cooking steak sous vide? You’re in luck. This method for preparing fillets mignon is not only simple, but it’s going to completely transform your steak like you’ve never had steak before. We love this shallot and herb compound butter so much that we recommend you make extra to freeze. Kept in a freezer-safe container, it can last for up to three months. After thawing, this compound butter is great for finishing steak, chicken, fish and veggies—you can thank us later.
Sous Vide Filets Mignon with Herb and Shallot Compound Butter
- Prep Time 35 min
- Total 3 hr 0 min
- Servings 4
- Ingredients 12
Ingredients
Herb and Shallot Compound Butter
- 1/2 cup butter, softened
- 1 tablespoon finely minced shallot
- 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1/4 teaspoon pepper
Steaks
- 4 beef tenderloin steaks (6 oz each)
- 1 teaspoon salt
- 1 tablespoon vegetable oil, if desired
Special Equipment
- Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
- Sous vide machine
- 4 heat-safe quart-sized plastic vacuum storage bags for sous vide
- Vacuum sealer
Instructions
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Step1In medium bowl, mix all Herb and Shallot Compound Butter ingredients. Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal. Refrigerate log until firm, about 3 hours. Cut into 8 "coin" slices to serve.
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Step2Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 138°F.
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Step3Rub steaks with salt. Place 1 steak in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. If necessary, refrigerate steaks until ready to use. Once water reaches sous vide machine’s set temperature (138°F), lower prepared bags into water bath, and continue to heat at least 1 hour 30 minutes and up to 2 hours 30 minutes. Carefully remove bags from water bath. Cut open bags, and transfer steaks to plate; discard remaining liquid in bags. Pat steaks dry. Rub all over with oil.
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Step4Heat 12-inch skillet over medium-high heat. Once hot, add steaks and cook 1 to 2 minutes on each side, until just browned and cooked to 145°F for medium-rare doneness. There is no need to let the steaks rest. Serve each hot steak topped with 1 coin of the herb and shallot compound butter. Reserve remaining herb and shallot compound butter for another use.
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Step5To cook steaks from frozen: Label bags with contents, date and add the uncooked steak to the bag. Season, and vacuum-seal steaks. Freeze up to 3 months. Cook frozen steaks according to recipe, increasing cook time to 2 hours 15 minutes to 3 hours 15 minutes.
Nutrition
380
Calories
26g
Total Fat
36g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Steak and 1 Slice Compound Butter
- Calories
- 380
- Calories from Fat
- 230
- Total Fat
- 26g
- 39%
- Saturated Fat
- 12g
- 59%
- Trans Fat
- 1g
- Cholesterol
- 140mg
- 46%
- Sodium
- 730mg
- 30%
- Potassium
- 310mg
- 9%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 36g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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