Beef
Ultra-tender lean cut that stays buttery-soft with precision temps and benefits from rich sauces.
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Filet mignon is naturally tender but very lean, so traditional high-heat cooking can jump from perfect to overdone in a minute. Sous vide locks in your target doneness from edge to edge, then you add flavor with a fast, high-heat sear and a rich finishing sauce. Use lower temperatures for a silky, custardy center, and nudge higher for a more traditional steakhouse bite. This guide focuses on choosing the doneness window and the hold time that keeps filet buttery—not mushy.
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129°–132°F
Tender with a warm rosy center—crowd-pleasing filet texture.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rare / Silky | 120°–125°F | 1 h–1 h 30 min | 2 h |
| Medium Rare | 129°–132°F | 1 h 30 min–4 h | 4 h |
| Medium | 134°–138°F | 2 h | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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