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.
Course Main Course
Prep Time 5 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 10 minutes
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