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a closeup of the inside of a sous vide filet with gournay cheese on top

Sous Vide Filet Mignon with Cheese

This sous vide filet mignon is best served with a dollop of gournay cheese on top, for the ultimate steak effect!
Course Entree, Main Course
Cuisine American
Keyword beef, filet, steak
Prep Time 5 minutes
Cook Time 47 minutes
Total Time 52 minutes
Servings 2


  • 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


  1. Optional step: If necessary, tie steaks around the edges with baker's twine to make a tight circular filet.
  2. Liberally coat each filet with salt and pepper on all edges.
  3. Peel garlic and smash into a flat disk. Place one one clove on each side of each filet.
  4. Package the steak in the SV bag.
  5. Sous vide steak at 129 degrees Fahrenheit for at least 45 minutes.
  6. In a cast iron skillet, heat canola oil on high.
  7. Remove garlic, and sear each steak on both sides for 1 minute each.
  8. Let rest on a plate for 5 minutes. Top with a 1.5 T. dollop of gournay cheese.
  9. Serve & #enJOY!

Recipe Notes

Naturally Gluten Free