Sous Vide Filet Mignon with Creamy Horseradish Sauce
Make restaurant-quality steak at home with this Sous Vide Filet Mignon with Creamy Horseradish Sauce! This filet mignon is tender, juicy, and finished with a beautiful golden-brown crust. The tangy, creamy horseradish sauce adds the perfect kick! It's an impressive yet easy dinner for date night, holidays, or any special occasion. Save this recipe and serve it with your favorite steakhouse sides!
Servings: 2 servings
Calories: 268kcal
Ingredients
- 2-6 ounce tenderloins (filet mignon)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
Creamy Horseradish Sauce
- 2 tablespoons horseradish
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Chives for garnish
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. 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.
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.
Notes
- Pat the beef dry before searing. This is one of the most important steps for building a good crust.
- Wait until the pan is smoking. A properly heated skillet lets you brown the outside quickly.
- Use a high-smoke-point oil. The recipe uses avocado oil, but another high-smoke-point oil suitable for high heat can be used.
- Watch the clock during searing. The steak only needs 45–60 seconds per side to develop a brown crust.
- Buy fresh horseradish. The recipe uses horseradish, not prepared horseradish sauce.
- Cook ahead if you're entertaining. Chill the sealed steaks after cooking and reheat them in the water bath before searing.
- Want to cook for more people? Making a whole sous vide beef tenderloin when cooking for a crowd. See the related Sous Vide Beef Tenderloin recipe.
Nutrition
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