Sous Vide Filet Mignon with Creamy Horseradish Sauce

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This Sous Vide Filet Mignon is ultra tender and juicy and served with the most amazing homemade creamy horseradish sauce. You can create that steakhouse experience right at home for a fraction of the cost!

This sous vide tenderloin (filet mignon) might be one of my new favorite recipes. It comes out so perfect in the sous vide, I'm pretty sure we'll never cook filet another way.

It's so much better than going to a steakhouse in my opinion. Pair it with these truffle mashed potatoes and Instant Pot broccoli for a full meal.

And you can totally make this an amazing surf 'n turf dinner if you add these delicious air fryer crab cakes that take less than 15 minutes to make - or this delicious butter poached sous vide lobster tail! This is how we make the ultimate date dinner right at home 🙂

Using the sous vide method allows the beef to cook fully all the way through (without overcooking - you'd have to try so hard to overcook using sous vide!!) perfectly evenly. A quick sear gives it a nice crust on the outside and you're golden, like for this sous vide ribeye, sous vide sirloin or sous vide tri tip!

Read the sous vide tenderloin story!

**check out this complete guide to making the perfect sous vide steak!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

More Favorite Sous Vide Recipes

There has been a sous vide obsession in our house lately. These have been some of our favorite sous vide recipes so far:

• Sous Vide Scallops with Lemon Butter Sauce
• Sous Vide New York Strip with Blue Cheese Butter
• Sous Vide Duck Breast with Orange Glaze
• Sous Vide Flank Steak with Creamy Peppercorn Sauce
• Sous Vide Veal Chops
• Sous Vide Lamb Chops with Mint Chimichurri
• Sous Vide Pork Chops with Apple Dijon Cream Sauce
• Sous Vide Creme Brulee (yes you can sous vide dessert too!!)
• Sous Vide Picanha (classic Brazilian steakhouse!)

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of the post.

Using good quality tenderloin (filet mignon) will yield the best results. I typically try to buy Choice quality beef.

For ultra good quality beef, Snake River Farms has amazing quality if you are celebrating or special occasion (or don't mind spending a good amount of money on awesome quality beef). Buy your beef tenderloin at Snake River Farms.

Horseradish is available in most stores in the condiments section. Be careful to buy fresh horseradish, NOT horseradish sauce.

I always recommend using FRESH lemon juice. The bottles just doesn't have the same flavor.

Sous Vide Filet Mignon Temperatures

The recipe calls for cooking this tenderloin to 125F degrees. I find that yield the most perfect results for lean beef like this. Tenderloin is best served rare or medium rare, but use this table if you prefer it to be cooked another way.

Sous Vide Filet Mignon Temperature	Doneness
120°F to 127°F	Rare (recommended)
128°F to 132°F	Medium-rare
133°F to 140°F	Medium (not recommended)
140°F to 145°F	Medium-well (not recommended)
146°F and above	Well-done (not recommended)

Step By Step Instructions

Season the tenderloins on both sides with salt and pepper.

Place them in a vacuum seal bag and vacuum seal them to remove all the air (or use the water displacement method discussed above).

Heat a water bath to 125F degrees. Add the beef and cook for 3 hours.

Remove the beef from the water bath and take out of the bag. Pat it dry.

Heat a cast iron skillet over high heat until it starts to smoke.

Add the avocado oil (or any high smoke point oil) then add the beef.

Cook for 45-60 seconds per side, until a brown crust forms (be careful not to cook any longer otherwise it will be overcooked).

Remove and serve with the creamy horseradish sauce.

How to Make Creamy Horseradish Sauce

Combine all the ingredients in a bowl and mix well.

Store in a covered container in the fridge for 2-3 weeks.

Expert Tips

1. Pat the beef dry before searing it as that will help form a crust.
2. Make sure the pan is smoking before adding the oil and beef.
3. You can also grill the beef - just get the grill as hot as you can get it before cooking it.
4. Be sure to buy fresh horseradish, NOT horseradish sauce.
5. If you're cooking for a crowd, you can also make this whole sous vide beef tenderloin.

Serve with these air fryer scallops with grapefruit vanilla beurre blanc for an extra treat!

Make Ahead Instructions

Another awesome part about sous vide is that you can cook the beef in advance and store it in the fridge in the bag for up to 5 days.

After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the fridge to store for up to 5 days.

To reheat, place in a 125F degree water bath for about 10-15 minutes, until the beef feels warm. Sear and serve with sauce per the recipe instructions.

Freezing Instructions

After removing the bag from the sous vide water bath, immediately place it in an ice bath for 10-15 minutes. Transfer it to the freezer and store for up to 3 months.

Thaw in the fridge overnight then heat in a 125F degree water bath until warm (about 10-15 minutes). Sear and serve with sauce per the recipe instructions.

Did you make this recipe? Rate it and leave a comment below to let me know how you liked it!