Sous Vide Filet Mignon with Red Wine Reduction
Perfectly cooked tender filet mignon, served with a sumptuous red wine reduction sauce, garnished with fresh thyme and garlic confit.
Oh la la, filet mignon—it doesn't get much posher than this. If you want to impress your dinner guests or just fancy treating yourself, this sous vide recipe is your golden ticket to meaty heaven. A French classic with a modern twist, it’s the epitome of 'I’ve got my life together' without breaking a sweat.
Why sous vide, you ask? Because tender perfection is not something to gamble with, my friend. Every bite offers you exactly the rosy, juicy middle you’re dreaming of, wrapped in a gloriously seared crust.
And let’s not forget the red wine reduction and garlic confit—a saucy little number that takes these steaks to Michelin-star heights. Wine and garlic: the dynamic duo we need, but maybe don’t deserve. Make it for a posh dinner, a romantic evening, or anytime you want to feel proper fancy.
Ingredients
- 2 (6 oz each) filet mignon
- 5 ml salt
- 5 ml black pepper
- 4 sprigs fresh thyme
- 30 ml olive oil
- 30 ml unsalted butter
- 240 ml red wine
- beef stock — 1/2
- 2 shallots
- 5 garlic cloves
- 5 ml sugar
Equipment
- sous vide machine
- vacuum sealer
Instructions
Set sous vide water bath to 55°C (131°F) for medium-rare.
Season the filet mignon generously with salt and black pepper on both sides.
Place steaks into separate vacuum-seal bags with a sprig of thyme and a drizzle of olive oil. Vacuum seal the bags.
Submerge the sealed bags in the sous vide water bath for 1 hour.
Meanwhile, slice the shallots and mince two garlic cloves. Save remaining garlic cloves whole for confit.
In a small saucepan over medium heat, add 1 tablespoon of butter and sauté the shallots and minced garlic until shallots are translucent.
Add red wine, beef stock, and sugar to the saucepan. Bring to a simmer and reduce by half, approximately 20 minutes.
Smash remaining garlic cloves slightly, keeping the skin intact, and cook them slowly in 1 tablespoon of butter over low heat until soft and golden, about 20 minutes.
After 1 hour, remove steak from the bag, pat dry with paper towels, and let it rest for 5 minutes.
Heat a skillet over high heat with remaining olive oil until nearly smoking. Sear steaks for 1 minute on each side for a golden-brown crust.
To serve, place the filet mignon on plates, spoon red wine reduction over each steak, and garnish with garlic confit and fresh thyme.
Tips
- Ensure that your vacuum-sealed bags are tightly sealed to prevent water from entering.
- You can make the red wine reduction sauce ahead of time and reheat it gently just before serving.
- Pat the filet mignon completely dry when you remove it from the sous vide bath to ensure a great sear.
- Let the steak rest after searing to allow juices to redistribute for perfect juiciness.
- If you prefer a different doneness level, adjust the sous vide temperature accordingly: 51°C (124°F) for rare, 62°C (144°F) for medium, and so on.
- Using a decent quality red wine in your reduction makes all the difference; save the cheap stuff for cooking experiments.
Substitutions
filet mignon → ribeye steak
Noticeably differentunsalted butter → ghee
Stays closered wine → ruby port
Noticeably differentbeef stock → mushroom broth
Noticeably different
Nutrition
Per serving · estimated
- 640
- Calories
- 53 g
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 1 g
- Fibre
- 3 g
- Sugar
- 720 mg
- Sodium
FAQ
Can I use a regular ziploc bag instead of a vacuum-sealed bag?
Yes, if you'd like. Use the water displacement method to remove air before sealing.
What kind of red wine is best for the reduction?
A robust red like Cabernet Sauvignon or Merlot works well.
How can I tell if the reduction is ready?
It should coat the back of a spoon; it’ll thicken as it reduces.
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