Sous vide is a method of cooking that involves vacuum sealing food in a plastic bag and then immersing it in a temperature-controlled water bath for an extended period of time. This technique allows food to be cooked evenly from edge to edge without over or undercooking.
Sous vide enables precise temperature control, which is key for cooking tender cuts of meat like filet mignon to the perfect doneness. The steak is cooked in the water bath until it reaches the target internal temperature, ensuring it remains incredibly moist and juicy without becoming dried out.
Wrapping filet mignon in bacon before sous vide cooking adds fat, flavor, and moisture to this already tender cut of beef. The bacon renders slowly in the water bath, basting the filet mignon while also lending its smoky, salty taste.
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Ingredients and Equipment Needed
To make sous vide bacon-wrapped filet mignon, you will need:
- Filet mignon steaks, about 1.5-inches thick
- Thick-cut bacon
- Steak seasoning
- Fresh herbs like thyme, rosemary, or sage
- Vacuum sealer and bags
- Immersion circulator or sous vide cooker
- Large pot or container for the water bath
- Searing tool like a cast iron skillet or blowtorch
Preparing the Filet Mignon
Seasoning the Filet Mignon
Generously season each side of the filet mignon steaks with salt, pepper, and your favorite steak seasoning blend. You can also rub minced garlic and fresh herbs like thyme or rosemary into the meat for extra flavor. Allow the steaks to sit at room temperature while you prepare the bacon wraps.
Wrapping the Filet Mignon with Bacon
Cut the bacon slices in half lengthwise. Wrap each filet mignon with 2-3 half-strips of bacon, making sure to fully cover the sides of the steak. The bacon should overlap a bit but you don’t want to wrap too thickly.
Vacuum Sealing the Bacon-Wrapped Filet Mignon
Place each bacon-wrapped filet mignon into a vacuum sealer bag. You can add pats of butter and sprigs of fresh herbs like thyme or rosemary to boost flavor. Vacuum seal the bag, removing as much air as possible.
Setting Up the Sous Vide Cooker
Preheat your sous vide water bath to 130°F. This temperature will cook the filet mignon to a perfect medium-rare doneness. Make sure the water bath is large enough to fully submerge the bagged steaks.
Cooking the Bacon-Wrapped Filet Mignon
Determining the Ideal Cooking Time and Temperature
For a 1.5-inch thick bacon-wrapped filet mignon, cook sous vide at 130°F for 1.5-2 hours. This will tenderize the steak and render the bacon slowly without overcooking.
For best results, do not exceed 130°F, as higher temperatures will cause the tender filet mignon to toughen. Temperatures below 125°F run the risk of not rendering the bacon fat fully.
Placing the Vacuum-Sealed Filet Mignon in the Sous Vide Cooker
Gently lower the vacuum-sealed bag with the bacon-wrapped filet mignon into the preheated water bath. Use weights or clips to keep the bag fully submerged. Cook for the determined time of 1.5-2 hours.
Finishing the Bacon-Wrapped Filet Mignon
Searing the Bacon-Wrapped Filet Mignon
Once cooked sous vide, remove the steaks from the bags and pat dry thoroughly with paper towels. Heat up a cast iron skillet with avocado oil or clarified butter over high heat. Quickly sear each side of the bacon-wrapped filet mignon for 1-2 minutes until the bacon is crispy. You can also use a blowtorch for searing.
Resting and Slicing the Filet Mignon
After searing, allow the steak to rest for 5 minutes before slicing to allow the juices to redistribute. Slice against the grain into 1/2-inch thick slices. The sous vide cooking and resting ensures the filet mignon remains incredibly tender and juicy when sliced.
Serving Suggestions for Sous Vide Bacon-Wrapped Filet Mignon
The rich, tender bacon-wrapped filet mignon makes for a delicious steak entree. Pair it with sides like:
- Sauteed mushrooms
- Roasted potatoes
- Steamed asparagus
- Creamed spinach
- Roasted brussels sprouts
Drizzle the sliced steak with a red wine reduction or top with blue cheese butter for added flair.
Tips and Tricks for Perfect Sous Vide Bacon-Wrapped Filet Mignon
- Use thick-cut bacon that won’t overcook in the extended sous vide bath.
- Make sure to season under the bacon layer for well-balanced flavor.
- 128°F is ideal for rare steak, 130-132°F for medium-rare doneness.
- Dry steaks thoroughly before searing to get a nice crust.
- Let steak rest after cooking for juices to reabsorb before slicing.
- Add herbs, garlic, or butter to the sous vide bag for extra moisture and taste.
- Cook bacon-wrapped tenderloin the same way for an elegant dish.
Frequently Asked Questions about Sous Vide Bacon-Wrapped Filet Mignon
How long does it take to cook 1-inch thick bacon-wrapped filet mignon sous vide?
For a 1-inch thick cut, cook at 130°F for 1 to 1 1/2 hours.
Can you sous vide bacon-wrapped filet mignon straight from the fridge?
Yes, the extended sous vide cooking time ensures the steak will be brought up to temperature evenly.
Is it safe to cook bacon-wrapped meat sous vide?
Yes, as long as pasteurization temperatures and times are adhered to. 130°F for over an hour pasteurizes the meat and bacon.
Should you chill or freeze steak after cooking sous vide?
If not eating immediately, it’s best to rapidly chill the sous vide steak in an ice bath before refrigerating or freezing.
What’s the best way to reheat leftover sous vide steak?
The best way is to drop the vacuum-sealed bag back into a 130°F water bath until heated through, then sear just before serving.
Sous vide bacon-wrapped filet mignon delivers a restaurant-worthy steak entree with little effort. Follow these tips for tender, juicy steak encased in smoky, rendered bacon every time.