A Valentine’s Day Dinner to Impress: Sous Vide Filet Mignon

This Valentine’s Day, or any “date night,” why not serve up something special that is sure to delight and satisfy? A dish that delivers a true gastronomical experience. Whether you're planning a cozy dinner for two or looking to impress, this sous vide filet mignon with bacon wrap, and whipped horseradish cream is the perfect way to indulge in incredible flavor and restaurant-quality results at home.

The Perfect Pairing

The bacon wrap adds a savory, smoky touch that will seep into the filet and build more flavor into the steak’s natural richness, while the whipped horseradish cream brings just the right amount of zing to balance each bite. Pair it with a glass of your favorite red wine, roasted vegetables, or creamy mashed potatoes for an elegant Valentine’s Day diner.

Why Sous Vide?

Sous vide cooking takes the guesswork out of preparing filet mignon, ensuring a steak that’s cooked to absolute perfection—tender, juicy, and full of flavor. By sealing your steak in a vacuum bag and cooking it to a precise temperature in a water bath, you get edge-to-edge doneness with no risk of overcooking. Finish it off with a quick sear for that signature crust, and you’ve got a meal that’s guaranteed to delight the tastebuds.

Ingredients

2 (6-8) filet mignon steaks
2 slices bacon
Salt and freshly ground black pepper
2 sprigs fresh rosemary or thyme
2 tbsp unsalted butter
1 tbsp olive oil
1 cup heavy whipping cream
2 tbsp prepared horseradish
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat Sous Vide Bath: Set your sous vide circulator to 130°F (for medium-rare) or 135°F (for medium).
Season and Seal: Season filet mignon with salt and pepper, then wrap each steak with a slice of bacon, securing it with kitchen twine. Place the steaks in a vacuum-seal bag with a sprig of rosemary or thyme and seal.
Cook: Submerge the sealed bag in the preheated water bath and cook for 1.5 to 2 hours.
Prepare the Whipped Horseradish Cream: While the steaks cook, whip the heavy cream to soft peaks. Fold in horseradish, Dijon mustard, salt, and pepper. Chill until ready to serve.
Sear the Steaks: Remove steaks from the bag and pat dry. Heat olive oil and butter in a skillet over high heat. Sear steaks for 30-60 seconds per side until a golden crust forms.
Serve: Remove twine, top with whipped horseradish cream, and serve immediately with your favorite sides.

Make It a Night to Remember

Cooking a special meal at home can be just as meaningful as dining out—especially when it’s this good. Set the table, light some candles, and enjoy an unforgettable evening with a dish that’s sure to win hearts.

See the original recipe with tips on working with a full tenderloin here: Filet Mignon with Bacon Wrap and Whipped Horseradish Cream