Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately. Hold long enough to heat through (see time table), and avoid overly long cooks at lower temperatures to prevent a mushy texture.
See our food safety guide.
Texture Profiles
- 120°–125°FRare / Silky
- Custardy interior that melts like butter—great for fine dining plating.
- 129°–132°FMedium Rare
- Tender with a warm rosy center—crowd-pleasing filet texture.
- 134°–138°FMedium
- Classic steakhouse filet—slightly firmer bite with little risk of complaints.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving