Sous Vide Filet Mignon with Creamy Horseradish Sauce
This Sous Vide Filet Mignon is ultra tender and juicy and served with the most amazing homemade creamy horseradish sauce.
Servings: 2 servings
Calories: 268kcal
Ingredients
- 2-6 ounce tenderloins (filet mignon)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
Creamy Horseradish Sauce
- 2 tablespoons horseradish
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Chives for garnish
Instructions
- Season the tenderloins on both sides with salt and pepper.
- Place them in a vacuum seal bag and vacuum seal them to remove all the air. You can also use the water displacement method (see notes in post above)
- Heat a water bath to 125F degrees. Add the beef and cook for 3 hours.
- Remove the beef from the water bath and take out of the bag. Pat it dry.
- Heat a cast iron skillet over high heat until it starts to smoke.
- Add the avocado oil (or any high smoke point oil) then add the beef.
- Cook for 45-60 seconds per side, until a brown crust forms (be careful not to cook any longer otherwise it will be overcooked).
- Remove and serve with the creamy horseradish sauce.
Creamy Horseradish Sauce
- Combine all the ingredients in a bowl and mix well.
- Store in a covered container in the fridge for 2-3 weeks.
Notes
- Pat the beef dry before searing it as that will help form a crust.
- Make sure the pan is smoking before adding the oil and beef.
- You can also grill the beef - just get the grill as hot as you can get it before cooking it.
- Be sure to buy fresh horseradish, NOT horseradish sauce.
Nutrition
Serving: 1filet | Calories: 268kcal | Carbohydrates: 5g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 3105mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg