This sous vide filet mignon is best served with a dollop of gournay cheese on top, for the ultimate steak effect!
For special occasions, my husband’s family isn’t a turkey family – they’re a filet family. A fam after my own heart, that I was so pleased and honored to join (and not just for the steak). Holidays regularly include a night of a roasted beef tenderloin, drenched in butter, and coated in a thick layer of salt and freshly-ground pepper.
We also love Boursin (a brand of Gournay cheese). You can even see me use it in an unconventional way in this 5-ingredient avocado alfredo! We usually eat it as an appetizer, but someone once had the great idea to bring it over to the table and served it with our yeast rolls and steak. It was only a matter of time before someone gave the steak + cheese + bread combo a go and it was an instant winner.
Making this sous vide filet makes it easy to get those same flavors on a smaller scale when it’s a smaller group, or just you! Slices make great leftovers for cold sandwiches of Boursin and rolls, too. We don’t have to wait until the holidays any more to get these same great tastes.
If you ever wondered how the steak ads and commercials get the red going from edge to edge and not just in the center, it’s because they’re doing some form of sous vide! The meat is cooked at a low temperature in a vacuum-sealed bag in a water bath for a given period of time, and then is seared to finish. It locks in all the flavors and liquids, and also cooks meat completely evenly. I’m not hating on the original sear method, but I think there is room for each of these skills to be mastered and appreciated.
If you need more information on how to sous vide, you can read more about it here. If you’re in the market for a circulator, you can look into getting a Joule, like I have, here, or the other popular choice, Anova brand (affiliate links). I’ve made some amazing Starbucks egg bites in them, and I’m constantly exploring new ways to put it to good use!
Sous Vide Filet Mignon with Cheese
- 3 T. garlic and herb Gournay cheese (like Boursin)
- 2 filet mignons about 2 inches thick
- 4 T. kosher salt
- 2 T. black pepper
- 4 cloves of garlic
- 1/4 C. canola oil
- Optional step: If necessary, tie steaks around the edges with baker’s twine to make a tight circular filet.
- Liberally coat each filet with salt and pepper on all edges.
- Peel garlic and smash into a flat disk. Place one one clove on each side of each filet.
- Package the steak in the SV bag.
- Sous vide steak at 129 degrees Fahrenheit for at least 45 minutes.
- In a cast iron skillet, heat canola oil on high.
- Remove garlic, and sear each steak on both sides for 1 minute each.
- Let rest on a plate for 5 minutes. Top with a 1.5 T. dollop of gournay cheese.
- Serve & #enJOY!
Naturally Gluten Free