sous vide filet mignon with bearnaise sauce close up
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Sous Vide Filet Mignon with Béarnaise Sauce

Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2
Author Justin McChesney-Wachs


  • 2 filet mignon steaks
  • kosher salt & freshly ground pepper
  • fresh thyme sprigs
  • canola oil
  • 2 tablespoons butter

Béarnaise Sauce

  • 1/8 cup champagne vinegar or white wine vinegar
  • 1/8 cup dry white wine
  • 1 tablespoons chopped shallots
  • 2 tablespoons fresh tarragon leaves chopped
  • Kosher salt and freshly ground pepper
  • 2 egg yolks
  • 1/4 pound 1 stick unsalted butter, melted just before using


To Cook the Steaks

  • Heat the water according to your sous vide machine’s instructions to 130° F / 54.4° C for medium-rare steaks, or to the desired finished temperature.
  • Season the filets liberally on all sides with Kosher salt and freshly ground pepper. Place a thyme sprig on each side of the filets, then place it in a vacuum seal bag or ziplock bag.
  • Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then place it in the water to push the rest of the air out before sealing.
  • Sous vide the filets for 1 hour at 130° F.
  • Remove from the water and rest for 10 minutes in the bag.
  • Remove from the bags and dry with paper towels. Season with a little more kosher salt.
  • Sear the steaks for about 30 to 45 seconds on each side in a very hot skillet with enough canola oil to coat the bottom of the pan. Add a few tablespoons of butter and the thyme sprigs to the skillet and continually baste the steaks while the sear.
  • Serve immediately with the Béarnaise Sauce.

To make the Béarnaise Sauce

  • Place the vinegar, wine, chopped shallots, half of the tarragon, 1/8 teaspoon kosher salt and some pepper in a small saucepan. Bring to a boil over medium heat and simmer for about 5 minutes to reduce the liquid to just a few tablespoons. Cool slightly.
  • Place the cooled liquid with the egg yolks and 1 teaspoon salt in blender or hand blender container and blend for 30 seconds.
  • Slowly drizzle in the hot butter while the blender is on to create an emulsion. Add the rest of the chopped tarragon and pulse a few times.
  • With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second.
  • Keep the sauce warm (but not hot) before serving.


  • If the béarnaise sauce is too thick, you can blend in a little white wine to thin. 
  • The sauce can be made ahead and reheated over a double boiler.