Filet Mignon & Tenderloin

Filet mignon is the most tender steak but also the leanest, which makes it the most likely to taste bland without intention. Sous vide at 131°F preserves moisture, and aggressive seasoning compensates for the low fat.

Season filet more aggressively than you think. Dry brine with 1.5% salt by weight, add aromatics (thyme, garlic, butter) to the bag, and finish with a compound butter or rich sauce.

The sear window on filet is narrow. Because there is almost no fat, the lean exterior overcooks faster than ribeye. Keep the sear to 30–45 sec per side maximum.

Filet pairs best with rich accompaniments that add the fat it lacks: bearnaise, red wine reduction, truffle butter, or brown butter. These are structural flavor components, not luxuries.

Anti-tip: do not cook filet mignon above 135°F. Without marbling to keep it moist, a medium or medium-well filet is dry and chalky. Stay at medium-rare.

Trim and tie filets for perfect cylinders before the bath so they sear evenly.

Use a ripping-hot carbon-steel pan and baste with foaming butter for 30 sec max.

Rest only 2–3 min; rare filet cools quickly and can lose heat fast.

Let steaks air-dry uncovered for 30 min before searing for a drier surface.

Use a thermometer during the sear if cooking for banquets to keep temps consistent.

Finish with butter and herbs, then baste constantly to build a lacquered exterior.

Sear a bit longer on each side to develop browning without overcooking the center.

Rest 5 min so the slightly firmer center retains juices when sliced.

Brush with garlic butter as soon as it comes out of the pan for flavor.