Name: Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce
Prep time: 10 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2.8 oz fillet mignon steaks; 1/2 tspsalt; 2 tspolive oil; 1 tbsptbspbutter; 1/8 tspsalt; 1/8 tsppepper; 1/2 tbspgarlic minced; 1 tspparsley (fresh chopped); 1 tbspolive oil; 1/2 tbspgarlicminced; 32 ozGreek yogurtplain; 1 mediumcucumberseeds removed and diced into 1/2'; 1/2 lemonjuiced; 1 tbspdillfresh chopped; 1/4 tspsalt; 1/8 tsppepper

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This is my go-to when I want a restaurant-quality steak at home without the guesswork. The sous vide holds the filet at an exact medium-rare edge from edge, so every bite is tender and consistent. A bright, cool tzatziki cuts through the richness and keeps the plate feeling balanced.

There’s a satisfying rhythm to this cooking method: set the bath, let the machine do the steady work, finish with a fast sear to build color and flavor. The tzatziki is quick to make while the steaks cook, and it improves if it rests in the fridge for a bit — the garlic and dill have time to mellow and blend.

If you follow the steps below exactly you’ll get reliably medium-rare filets with a simple, fresh sauce. I’ll walk through the ingredients, the precise sequence, troubleshooting, and serving suggestions so you can focus on enjoying the meal, not worrying about timing or temperature.

Ingredient Rundown

2.8oz fillet mignon steaks — the main protein; small, lean steaks that benefit from precise sous vide doneness.
½ tsp salt — initial seasoning before sealing; helps penetrate the meat during the bath.
2 tsp olive oil — for searing; raises the smoke point and helps develop a crust.
1 tbsp butter — added while searing for flavor and basting.
⅛ tsp salt — finishing seasoning applied right before searing to layer saltiness.
⅛ tsp pepper — finishing seasoning for surface flavor at sear time.
½ tbsp garlic, minced — used during searing to infuse butter and create a savory crust note.
1 tsp parsley, fresh chopped — bright garnish added after resting to lift the flavor and add color.
1 tbsp olive oil — for the tzatziki; used to gently carry the garlic flavor after sautéing.
½ tbsp garlic, minced — sautéed briefly for tzatziki so it’s aromatic but not raw-sharp.
32 oz Greek yogurt, plain — creamy base of the tzatziki; provides tang and body.
1 medium cucumber, seeds removed and diced into ½” — crunch and freshness in the tzatziki; seeds removed to avoid excess water.
½ lemon, juiced — acid for the tzatziki to brighten and balance the yogurt.
1 tbsp dill, fresh chopped — classic herb in tzatziki; gives that signature herbal lift.
¼ tsp salt — seasoning for the tzatziki; balances the yogurt and cucumber.
⅛ tsp pepper — a light peppering for the tzatziki to finish its seasoning.

Sous Vide Filet Mignon With Tzatziki Sauce — Do This Next

Preheat the sous vide to 134°F.
Pat the 2.8oz fillet mignon steaks dry. Evenly season both sides with ½ tsp salt.
Vacuum-seal the steaks in a single flat layer (leave a little space between them) or place each steak in a separate zip-top bag and use the water-displacement method to remove air.
Submerge the sealed steaks in the 134°F water bath and cook for 2.5 hours (cook for 3.5 hours if cooking from frozen).
While the steaks cook, make the tzatziki: heat a small pan over medium heat, add 1 tbsp olive oil and ½ tbsp garlic minced, and sauté, stirring, until the garlic becomes translucent but not brown. Remove the pan from heat and let the garlic–oil mixture cool.
In a large bowl combine 32 oz Greek yogurt, the diced 1 medium cucumber (seeds removed and diced about ½”, the juice of ½ lemon, the cooled garlic–olive oil mixture, 1 tbsp fresh chopped dill, ¼ tsp salt, and ⅛ tsp pepper. Stir to combine, taste and adjust if desired, then chill in the refrigerator until serving.
When the sous vide time is up, remove the bag from the bath. Optionally submerge the sealed bag in an ice bath for 5 minutes to cool the steaks before searing.
Remove the steaks from the bag and pat them very dry with paper towels.
Heat a large cast-iron skillet over medium-high heat until hot. Add 2 tsp olive oil. When the oil is hot and shimmering, add 1 tbsp butter and the steaks to the pan.
Immediately sprinkle the steaks with ⅛ tsp salt, ⅛ tsp pepper and the remaining ½ tbsp garlic minced. Spoon the melted butter over the steaks while searing.
Sear each flat side about 30 seconds, or until browned. Sear the edges as well to develop a crust, spooning butter over the steaks as you go.
Transfer the finished steaks to a cutting board, sprinkle with 1 tsp fresh chopped parsley, and let rest for 5–10 minutes before slicing.
Slice the steaks and serve with the chilled tzatziki sauce.

Why It Works Every Time

Sous vide delivers repeatable doneness because the water bath holds an exact temperature around the meat for an extended period. Set to 134°F, the center of the filets reaches and stays at medium rare without worrying about overshooting during the sear. The result is uniform color and tenderness from edge to edge.

Finishing on a hot cast-iron skillet with oil and butter creates the Maillard reaction quickly. Because the steaks are already cooked through, you only need a short, hot sear — roughly 30 seconds per flat side — to develop the crust without cooking the interior further. Basting with butter and garlic during the brief sear adds surface flavor that contrasts nicely with the cool tzatziki.

The tzatziki is designed to complement: creamy, tangy yogurt with cucumber and dill refreshes the palate and cuts the steak’s richness. Sautéing the garlic briefly mellows its raw edge and disperses the aroma into the oil so it integrates smoothly into the sauce.

Budget & Availability Swaps

If filet mignon is too pricey or hard to find, choose a similar-thickness cut that benefits from gentle cooking, such as sirloin tip or strip steaks. Adjust sear time depending on thickness — thicker pieces need a touch more time to brown the edges, but the sous vide step keeps the interior steady.

Greek yogurt can be swapped for strained plain yogurt or labneh if you prefer a thicker texture; if you use a thinner plain yogurt, drain it briefly in cheesecloth to avoid a watery sauce. Fresh dill is ideal, but if unavailable, a small amount of fresh mint or parsley will introduce a fresh herbal note — use sparingly so it doesn’t overwhelm the cucumber and yogurt.

Olive oil for the sear should be neutral-flavored and have a reasonable smoke point; avocado oil is a suitable alternative. For butter, salted or unsalted will both work — just be mindful of cumulative salt when seasoning.

Appliances & Accessories

Essentials:

Sous vide immersion circulator — holds the bath at 134°F reliably.
Vacuum sealer or zip-top bags — you can use vacuum sealing or the water-displacement method with sturdy freezer bags.
Cast-iron skillet — holds high heat and helps form an excellent crust fast.

Nice-to-haves:

Instant-read thermometer — for peace of mind, though sous vide controls the interior temp; useful for checking steak surface heat before searing.
Tongs and a spoon — for flipping and basting during the quick sear.
Small sauté pan — used here to clarify and cool garlic–olive oil for the tzatziki.

Troubles You Can Avoid

Steak not browning: make sure the pan is very hot before adding the oil and butter, and pat the steaks thoroughly dry. Moisture on the surface steams and prevents proper browning.

Garlic burning when sautéing for tzatziki: the directions say to cook until translucent but not brown. Garlic turns bitter fast once it browns; remove it from heat as soon as it softens and cool the oil before mixing into the yogurt.

Tzatziki watery: remove cucumber seeds and dice as instructed, and if your cucumber still releases a lot of water, salt it lightly and let it sit in a sieve for 10 minutes, then press out excess liquid before adding to the yogurt.

Overcooked interior: this is rare with sous vide if the bath temperature is correct. Don’t increase sear time appreciably — the steaks are already at target; sear only to develop color.

Warm & Cool Weather Spins

Warm weather: serve the sliced steaks over a bed of lightly dressed arugula or mixed greens with a drizzle of extra-virgin olive oil and lemon. The chilled tzatziki keeps the plate cool and summery. A tomato-and-cucumber salad on the side pairs beautifully and requires nothing hot off the stove.

Cool weather: add roasted root vegetables or a warm grain like farro to the plate. You can fold the tzatziki into a warm grain bowl for contrast, or use it as a cooling condiment alongside roasted mushrooms and caramelized shallots for extra comfort.

If You’re Curious

Why the two saltings? The first ½ tsp salt before sealing seasons the interior while the steak rests in the bath. The finishing ⅛ tsp salt at sear time hits the surface to sharpen flavors and help the crust taste seasoned. Layered seasoning gives the best balance.

Why blanch or chill the bag in an ice bath before searing? It’s optional but useful if you want to avoid overcooking during searing or if you’re prepping ahead. Cooling the sealed bag firms the exterior slightly so you can handle the steaks cleanly and sear without pushing internal temperature higher.

Storage & Reheat Guide

Leftover tzatziki: store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; the cucumber may release more liquid over time — drain briefly if needed.

Leftover steaks: keep sliced or whole in the fridge for up to 2 days. To reheat without losing tenderness, use a sous vide set to 120–125°F for about 30–45 minutes, then briefly re-sear to refresh the crust. If you don’t have sous vide, warm gently in a low oven (200°F) until just warmed through, then quick-sear.

Handy Q&A

Q: Can I cook thicker steaks the same way? A: Yes. Increase sous vide time (not temperature) to ensure even heating through the thicker cut — an extra hour or two depending on thickness — but maintain 134°F for medium-rare.

Q: Can I freeze the steaks before sous vide? A: Yes. The directions include a 3.5-hour cook time for steaks cooked from frozen. Seal them directly from frozen and add the extra hour to ensure proper heat penetration.

Q: How can I dial the doneness? A: Raise the bath temperature in 2–3°F increments for a firmer finish (e.g., 136–140°F for medium). The beauty of sous vide is precision — adjust the setpoint, not the sear time.

Bring It to the Table

Slice the rested filets against the grain, plate with a generous spoonful of chilled tzatziki, and add a simple garnish of chopped parsley for brightness. For a complete meal, include roasted potatoes or a lemony green salad. Pour a medium-bodied red like a Pinot Noir or a fuller white like a rich Chardonnay if you prefer white — both will play nicely with the creamy sauce and the tender beef.

Keep the rhythm: steady sous vide, quick confident sear, a cool sauce that lifts every bite. It’s a simple sequence that pays off in consistently excellent results — and it leaves you time to set the table and enjoy the company.