Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce
When it comes to impressing dinner guests or treating yourself to a luxurious meal at home, there’s nothing quite like a perfectly cooked filet mignon. The sous vide method ensures that your steak is cooked precisely to medium rare perfection, while the creamy, tangy tzatziki sauce adds a refreshing twist that elevates the entire dish. Let’s dive into this delightful recipe that’s sure to impress!
What You’ll Love About This Recipe
- Flawlessly cooked filet mignon that melts in your mouth.
- A refreshing tzatziki sauce that complements the richness of the steak.
- Easy step-by-step instructions, perfect for both beginners and seasoned cooks.
- Minimal cleanup with a sous vide setup.
- Impressive presentation that will wow your guests.
What to Buy
- 2.8 oz filet mignon steaks – Tender and juicy, these steaks are the star of the dish.
- 2 tsp salt – For seasoning the steak and tzatziki.
- 2 tsp olive oil – Helps to sear the steak for a beautiful crust.
- 1 tbsp butter – Adds richness when finishing the steak.
- 1 tsp pepper – Enhances the flavor of the filet.
- 1 tbsp garlic, minced – Offers aromatic depth to the steak and sauce.
- 1 tsp parsley, fresh, chopped – For a pop of color and freshness in the tzatziki.
- 32 oz Greek yogurt, plain – The creamy base for your tzatziki sauce.
- 1 medium cucumber, seeds removed and diced into 1′ – Adds crunch and freshness to the sauce.
- 1 lemon, juiced – Brightens the flavors of the tzatziki.
- 1 tbsp dill, fresh, chopped – Provides an aromatic touch to the sauce.
Toolbox for This Recipe
- Sous Vide Precision Cooker – For perfectly cooking the steak.
- Vacuum Sealer or Zip-Top Bags – To seal your steak for sous vide cooking.
- Skillet – For searing the steak after sous vide cooking.
- Mixing Bowl – For preparing the tzatziki sauce.
- Cutting Board and Knife – For chopping the cucumber and herbs.
Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce, Made Easy
Step 1: Prepare the Steak
Start by seasoning the filet mignon steaks with 1 tsp salt and 1 tsp pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
Step 2: Vacuum Seal
Place the seasoned steaks in a vacuum seal bag. Drizzle 2 tsp olive oil over the steaks and add 1 tbsp garlic, minced. Vacuum seal the bag tightly to ensure no water enters during the sous vide process.
Step 3: Sous Vide Cooking
Fill a large pot with water and attach your sous vide precision cooker. Set it to 130°F (54°C) for medium rare. Once the water has reached the desired temperature, submerge the vacuum-sealed steaks into the water bath. Cook for 1 hour.
Step 4: Make the Tzatziki Sauce
While the steaks are cooking, prepare the tzatziki sauce. In a mixing bowl, combine 32 oz Greek yogurt, plain, 1 medium cucumber, diced, 1 lemon, juiced, 1 tbsp dill, fresh, chopped, 1 tsp salt, and 1 tsp pepper. Mix well and refrigerate until ready to serve.
Step 5: Sear the Steak
Once the steak has finished cooking, remove it from the sous vide bag and pat it dry with paper towels. Heat a skillet over medium-high heat and add 1 tbsp butter and 1 tbsp olive oil. When the butter is melted and foamy, add the steak to the skillet. Sear for about 1-2 minutes on each side until a golden-brown crust forms.
Step 6: Plate and Serve
Slice the filet mignon and place it on a plate. Add a generous dollop of tzatziki sauce on the side, and sprinkle with 1 tsp parsley, fresh, chopped for garnish. Enjoy your Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce!
International Equivalents
- Filet Mignon: Known as “Tenderloin” in the UK.
- Greek Yogurt: “Yogurt” in many countries; ensure it’s thick for best results.
- Dill: Used in Mediterranean and Middle Eastern cuisines.
- Cucumber: Found worldwide, often referred to as “cucumber” in different languages.
Cook’s Notes
- For the best flavor, allow the steak to sit at room temperature for about 30 minutes before cooking.
- If you prefer your steak cooked to a different temperature, adjust the sous vide temperature accordingly: 140°F (60°C) for medium, 145°F (63°C) for medium-well.
- Feel free to add additional herbs to your tzatziki, such as mint or chives, for a unique twist.
Refrigerate, Freeze, Reheat
Leftover sous vide filet mignon can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooked steak tightly in plastic wrap and then place it in a freezer-safe bag for up to 3 months. To reheat, place the steak back in a sous vide bath at 130°F (54°C) for about 45 minutes or until heated through. The tzatziki sauce can also be stored in the refrigerator for up to 5 days.
Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce FAQs
Can I cook the filet mignon for longer than one hour?
Yes, you can cook the steak for longer without it becoming overcooked. Sous vide cooking is very forgiving, and the steak will remain at the desired doneness as long as it’s within the cooking time range.
Is it necessary to sear the steak after sous vide cooking?
Searing the steak is not strictly necessary, but it adds a delicious crust and enhances the overall flavor and texture of the meat.
Can I use a different cut of steak for this recipe?
Absolutely! While filet mignon is a luxurious choice, you can also use ribeye, sirloin, or any cut you prefer. Adjust the cooking time based on the thickness of the steak.
What can I serve with sous vide filet mignon and tzatziki sauce?
This dish pairs wonderfully with roasted vegetables, a fresh salad, or even a side of rice or quinoa for a complete meal.
One Pan, More Ideas
- For a delicious side, try Roasted Vegetables that complement the flavors of the steak.
- Looking for a refreshing drink? Check out Easy Lemonade Recipe to serve alongside.
- For dessert, indulge in Classic Chocolate Chip Cookies for a sweet finish to your meal.
Make It Tonight
With its elegant presentation and delicious flavors, Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce is a dish that transforms an ordinary dinner into an extraordinary experience. Whether you’re celebrating a special occasion or just treating yourself, this recipe is sure to impress. Gather your ingredients, follow the steps, and savor the delightful results. Happy cooking!
Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce
Ingredients
Equipment
Method
- Start by seasoning the filet mignon steaks with 1 tsp salt and 1 tsp pepper. Don’t be shy with the seasoning; it enhances the flavor of the meat.
- Place the seasoned steaks in a vacuum seal bag. Drizzle 2 tsp olive oil over the steaks and add 1 tbsp garlic, minced. Vacuum seal the bag tightly to ensure no water enters during the sous vide process.
- Fill a large pot with water and attach your sous vide precision cooker. Set it to 130°F (54°C) for medium rare. Once the water has reached the desired temperature, submerge the vacuum-sealed steaks into the water bath. Cook for 1 hour.
- While the steaks are cooking, prepare the tzatziki sauce. In a mixing bowl, combine 32 oz Greek yogurt, 1 medium cucumber, diced, 1 lemon, juiced, 1 tbsp dill, fresh, chopped, 1 tsp salt, and 1 tsp pepper. Mix well and refrigerate until ready to serve.
- Once the steak has finished cooking, remove it from the sous vide bag and pat it dry with paper towels. Heat a skillet over medium-high heat and add 1 tbsp butter and 1 tbsp olive oil. When the butter is melted and foamy, add the steak to the skillet. Sear for about 1-2 minutes on each side until a golden-brown crust forms.
- Slice the filet mignon and place it on a plate. Add a generous dollop of tzatziki sauce on the side, and sprinkle with 1 tsp parsley, fresh, chopped for garnish. Enjoy your Sous Vide Filet Mignon (Medium Rare) With Tzatziki Sauce!
Notes
- For the best flavor, allow the steak to sit at room temperature for about 30 minutes before cooking.
- If you prefer your steak cooked to a different temperature, adjust the sous vide temperature accordingly.
- Feel free to add additional herbs to your tzatziki, such as mint or chives, for a unique twist.
