Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce
Experience tender, juicy filet mignon cooked perfectly medium-rare via sous vide, paired with a refreshing homemade tzatziki sauce.
Equipment
- Sous vide precision cooker
- Vacuum sealer or resealable bags
- Skillet
- Mixing Bowl
- Meat Thermometer
Ingredients
- 2.8 oz filet mignon steaks
- 2 tsp salt divided
- 2 tsp olive oil
- 1 tbsp butter
- 1 tsp pepper
- 1 tbsp garlic minced
- 1 tsp parsley fresh, chopped
- 32 oz plain Greek yogurt
- 1 medium cucumber seeds removed and diced into ½ inch pieces
- 1 tbsp lemon juice
- 1 tbsp dill fresh, chopped
Instructions
- Season your filet mignon steaks with 1 tsp of salt and 1 tsp of pepper, coating both sides evenly to enhance natural flavors.
- Place the seasoned steaks into a vacuum-seal bag or resealable bag. Add 1 tbsp olive oil and minced garlic to the bag, then seal tightly, removing air by vacuum or water displacement method.
- Set your sous vide cooker to 129°F (54°C) for medium-rare. Submerge the sealed bag with steaks into the water bath and cook for 1.5 to 2 hours for tender results.
- While steaks cook, combine Greek yogurt, diced cucumber, lemon juice, dill, 1 tsp salt, and 1 tsp pepper in a mixing bowl. Stir well and refrigerate until serving.
- Remove steaks from the bag and pat dry with paper towels. Heat a skillet over medium-high heat, add 1 tbsp butter, and sear steaks about 1 minute per side until golden crust forms.
- Let steaks rest a few minutes. Serve with a generous dollop of tzatziki sauce and garnish with chopped parsley. Enjoy your tender, juicy filet mignon!
Notes
- Ensure steaks are well seasoned to maximize flavor before sous vide cooking.
- Pat steaks dry before searing to achieve a perfect crust without steaming.
- Leftover cooked steak can be refrigerated for up to 3 days or frozen up to 3 months.