Basic Sous Vide Filet Mignon

Filet Mignon
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Nothing beats the simple things in life, and this steak is that. Tender. Flavorful. Outstanding.
Servings Prep Time
1 Steak 8 Minutes
Cook Time
1 Hour
Servings Prep Time
1 Steak 8 Minutes
Cook Time
1 Hour
Filet Mignon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nothing beats the simple things in life, and this steak is that. Tender. Flavorful. Outstanding.
Servings Prep Time
1 Steak 8 Minutes
Cook Time
1 Hour
Servings Prep Time
1 Steak 8 Minutes
Cook Time
1 Hour
Ingredients
Servings: Steak
Units:
Instructions
  1. Gather your ingredients and tools. You'll want to have a cookie sheet or sheet pan with a wire rack , and a saute or cast iron pan. Set your sous vide temperature to 125°F.
  2. Place the filet on the wire rack above the sheet pan and season all side liberally with salt and pepper. Crush your clove of garlic. Add the filet to a vacuum bag with one tbsp butter, 1 sprig of rosemary, 1 sprig of thyme, and some garlic on the top AND bottom of the steak. Drizzle some oil into the bag. Seal it up.
  3. Place the bag in the water bath. Cook for 1 hour. If your cut is thicker than 1-inch, add 30 minutes per additional inch. Empty the contents of your sous vide bag, and set aside the herbs and garlic.
  4. Heat a cast iron pan on high heat. Wait for light smoke from the pan itself before adding the oil. Once I've added the oil I want to also see smoke coming off the oil as well. Sear the filet for 1 minute and flip. While the bottom of the steak is searing, place the herbs on top of the steak and 1 tbsp of butter into the front of the pan. Carefully tilt the pan towards you, and using a spoon, ladle the melted butter on the top of the steak a few times. This will help develop the perfect crust. Clear the herbs from the top of the steak and remove it from the pan. It's ready to slice and serve.
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