When the holidays arrive, it’s the perfect time to wow your guests with a meal that’s as luxurious as it is unforgettable. Few dishes deliver the sophistication of a perfectly cooked filet mignon. And when paired with the creamy decadence of roasted Camembert, you’ve got a holiday centerpiece worthy of any festive table.
Cooking filet mignon sous vide is the ultimate way to guarantee consistent results—tender, juicy, and always perfectly medium rare, especially with the help of the Meat°it 3. Wondering, how do you make filet mignon sous vide? Don’t worry, it’s much easier than it sounds. Let’s dive into a step-by-step guide to help you create this stunning meal for your next holiday dinner.
Why Sous Vide Filet Mignon?
Sous vide, which means “under vacuum” in French, is a cooking technique that uses precise temperature control to deliver restaurant-quality results. By cooking filet mignon sous vide, you ensure even cooking from edge to center, locking in all the juices and flavors. It takes the stress out of overcooking or undercooking—especially when you have guests to impress.
Pairing it with a creamy, nutty roasted Camembert transforms the dish into a perfect blend of savory steak and indulgent cheese that will have your guests raving.
The Ultimate Sous Vide Filet Mignon with Roasted Camembert
What You’ll Need
For the Steak:
- 4 filet mignon steaks (1.5 to 2 inches thick)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2-3 garlic cloves, smashed
- 2 sprigs of rosemary or thyme
For the Roasted Camembert:
- 1 wheel of Camembert cheese
- 1 tablespoon honey
- 1-2 sprigs fresh rosemary
- A pinch of flaky sea salt
- Fresh baguette slices or crackers
Step 1: Sous Vide the Filet Mignon
- Season the Steaks and insert your meat thermometer the Meat°it 3
Generously season both sides of the filet mignon with kosher salt and freshly cracked black pepper. - Vacuum Seal or Bag It
Place each steak in a vacuum-sealable bag with a sprig of rosemary and a smashed garlic clove. If you don’t have a vacuum sealer, use a zip-top bag and the water displacement method: lower the bag into a water bath, letting the water pressure push out the air, and seal the bag. - Set Your Sous Vide Temperature
Heat your sous vide water bath to 130°F (54.4°C) for a perfect medium rare steak. (For medium, set the temperature to 135°F.) - Cook the Filet Mignon
Submerge the bags into the water bath and cook for 1.5 to 2 hours. Sous vide allows flexibility, so even if you leave it in for a little longer, it won’t overcook.
Step 2: Roast the Camembert
- Prepare the Cheese
Preheat your oven to 375°F (190°C). Place the wheel of Camembert in a small ovenproof dish or on a sheet of parchment paper. - Add Flavor
Drizzle honey over the top of the Camembert, sprinkle with a pinch of flaky sea salt, and tuck a sprig or two of rosemary into the rind for added aroma. - Bake
Roast the Camembert in the oven for 15-20 minutes, or until the cheese is soft, gooey, and starting to bubble slightly around the edges. - Serve
Once roasted, serve with slices of warm baguette or crackers for dipping.
Step 3: Sear the Steaks
- Prep Your Pan
Once the filet mignon is finished cooking sous vide, remove it from the bag and pat it dry with paper towels. This step is crucial to achieving a proper sear. - Heat the Skillet
Heat a heavy-bottomed skillet (like cast iron) over medium-high heat until it’s screaming hot. Add olive oil and swirl to coat the pan. - Sear the Steaks
Place the steaks in the skillet and sear for 30-45 seconds per side, pressing gently to ensure even contact with the surface. You’re looking for a rich, golden-brown crust. - Add Butter and Aromatics
Reduce the heat to medium, add the butter, smashed garlic cloves, and rosemary sprigs to the pan. Spoon the melted butter over the steaks for a final burst of flavor. - Rest
Remove the steaks from the pan and let them rest for 5 minutes to allow the juices to redistribute.
Serve and Impress
Arrange the filet mignon steaks on a platter, garnished with fresh rosemary sprigs for a festive touch. Place the bubbling, golden roasted Camembert alongside, with slices of baguette or crackers for dipping. Encourage your guests to enjoy the creamy cheese as a decadent side to the steak—it’s the perfect marriage of flavors and textures.
Pro Tips for Success
- Use a Wireless Thermometer for Searing: Even after sous vide cooking, it’s helpful to monitor your steak’s temperature during the sear. A tool like the Meat°it 3 Wireless Meat Thermometer ensures you don’t accidentally overcook your perfectly sous vide steak. It sends real-time alerts to your smartphone, making it easy to achieve flawless results every time.
- Slice the Camembert Wheel Slightly Before Baking: Making small slits in the rind allows the flavors of the honey and rosemary to infuse the cheese as it bakes.
- Serve Immediately: Roasted Camembert is best enjoyed hot and gooey, so make it the last dish you prepare before serving.
Why This Dish Works
Cooking filet mignon sous vide guarantees perfect doneness, while the final sear creates a delicious crust that locks in all the juices. Pairing it with the creamy, earthy flavors of roasted Camembert adds an indulgent twist that complements the steak without overpowering it.
With this stunning combination on your holiday table, you’ll impress even the most discerning guests—and the best part? It’s far easier to make than it looks. By incorporating the precise science of sous vide and tools like the Meat°it 3 Wireless Meat Thermometer, you can focus on enjoying the holiday spirit rather than stressing in the kitchen.
So, this holiday season, serve up something truly unforgettable: a perfectly cooked filet mignon with a golden pan sear, paired with gooey roasted Camembert. It’s a celebration on a plate—and one your guests won’t soon forget.
Bon appétit, and happy holidays!