Sous Vide Filet Mignon with Creamy Horseradish Sauce
This Sous Vide Filet Mignon is ultra tender and juicy and served with the most amazing homemade creamy horseradish sauce.
Servings 2 servings
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. You can also use the water displacement method (see notes in post 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.
- Pat the beef dry before searing it as that will help form a crust.
- Make sure the pan is smoking before adding the oil and beef.
- You can also grill the beef - just get the grill as hot as you can get it before cooking it.
- Be sure to buy fresh horseradish, NOT horseradish sauce.
Serving: 1filet | Calories: 268kcal | Carbohydrates: 5g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 3105mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg