How to Sous Vide an Australian Gold Filet Mignon Wagyu


A perfect, juicy, and flavorful bite every time! With a BMS Grade of 8+ (Gold), this steak is a delicious entree to enjoy with your family.


  • 8 oz Australian Filet Mignon (Gold Grade) [BMS 8+]
  • ½ clove of garlic
  • 1 -2 sprigs of fresh rosemary
  • 1 tablespoon of oil
  • 1/2 teaspoon of Black Pepper, to taste
  • 1/2 teaspoon of Olsson’s Sea Salt Flakes (any type of salt), to taste

* Depending on how you want your steak to be cooked, here are the recommended times (1-2 hours): 

  • Rare: 122 - 128 degree Fahrenheit
  • Medium rare: 129 - 135 degree Fahrenheit
  • Medium: 136- 145 degree Fahrenheit
  • Medium well: 146 - 155 degree Fahrenheit
  • Well done: 156+ degree Fahrenheit


  1. Fill a tub 75% full of water and set the sous vide machine to 129 degrees Fahrenheit for a rare to medium-rare steak.
  2. Take the 8 oz Australian Gold Filet Mignon out of the packaging and lightly pat it dry.
  3. Lightly rub salt and pepper all over the steak.
  4. In a vacuum-sealable bag, place the steak in with 1-2 sprigs of rosemary and ½ of close of garlic.
  5. Add a drizzle of olive oil (1 tablespoon) into the bag.
  6. Seal the vacuum-seal bag up.
  7. Place the bag in the tub of water and leave it alone for 1 - 2 hours.
  8. Take it out and lightly pat it.
  9. With a pan set on high, drizzle some olive oil to prevent sticking.
  10. Place steak onto the pan for 2 - 3 minutes without moving.
  11. Flip the steak and continue to cook it without moving for another 2 - 3 minutes
  12. Rotate the steak around (on the sides too!) to give it that nice, golden brown crust.
  13. Transfer the steak onto a cutting board and let it rest for at least 10 minutes!
  14. Slice the steak and enjoy!