why make this recipe
Sous Vide Filet Mignon is a perfect choice for those who want a tender, juicy steak cooked to perfection. The sous vide method allows you to control the cooking temperature precisely, ensuring that your filet mignon is cooked evenly from edge to edge. This technique minimizes the risks of overcooking and guarantees superior results. Plus, finishing it with a quick sear adds a delicious crust that makes the steak even more enjoyable.
how to make Sous Vide Filet Mignon
Ingredients:
- 2 filet mignon steaks
- Salt
- Black pepper
- 2 tablespoons butter
- Fresh herbs (such as thyme or rosemary)
- Optional: garlic cloves
Directions:
- Season the filet mignon steaks generously with salt and black pepper.
- Place the steaks in a vacuum-seal bag with butter, herbs, and optional garlic. Seal the bag.
- Preheat your sous vide water bath to 129°F (54°C) for medium-rare doneness.
- Submerge the sealed steak bag in the water bath and cook for 1-2 hours.
- Once cooked, remove the steaks from the bag and pat dry with paper towels.
- Heat a skillet over high heat and sear the steaks for 1-2 minutes on each side until a crust forms.
- Let the steaks rest for a few minutes, then slice and serve.
how to serve Sous Vide Filet Mignon
Serve the sous vide filet mignon with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad. A drizzle of sauce, such as red wine reduction or chimichurri, can also enhance the flavor.
how to store Sous Vide Filet Mignon
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked steaks for up to 3 months. To reheat, gently warm them in a sous vide bath or quickly sear in a skillet.
tips to make Sous Vide Filet Mignon
- Make sure to season the steaks well. Don’t be shy with the salt and pepper; they enhance the flavor.
- Use a good-quality vacuum-seal bag to ensure there are no leaks during cooking.
- Let the steaks rest for a few minutes after searing. This helps the juices redistribute for a more flavorful bite.
variation
To change up the flavor, try marinating the steaks in your favorite marinade before sealing them. You can also experiment with different herbs like sage or oregano.
FAQs
1. Can I cook filet mignon for longer than 2 hours in sous vide?
Yes, you can cook them for longer. However, it’s best not to exceed 4 hours to avoid losing texture.
2. What is the best temperature for medium-rare filet mignon?
For medium-rare, the ideal temperature is 129°F (54°C). Adjust the temperature if you prefer your steak more or less done.
3. Can I use frozen filet mignon for sous vide?
Yes, you can sous vide frozen filet mignon directly without thawing. Just adjust the cooking time by adding an extra hour.
Sous Vide Filet Mignon
Ingredients
Method
- Season the filet mignon steaks generously with salt and black pepper.
- Place the steaks in a vacuum-seal bag with butter, herbs, and optional garlic. Seal the bag.
- Preheat your sous vide water bath to 129°F (54°C) for medium-rare doneness.
- Submerge the sealed steak bag in the water bath and cook for 1-2 hours.
- Once cooked, remove the steaks from the bag and pat dry with paper towels.
- Heat a skillet over high heat and sear the steaks for 1-2 minutes on each side until a crust forms.
- Let the steaks rest for a few minutes, then slice and serve.