Sous Vide Filet Mignon Recipe With Garlic Butter Food
EASY SOUS VIDE FILET MIGNON RECIPE
Cook a beautiful filet perfectly following our easy Sous Vide Filet Mignon recipe. Using a sous vide machine, you can make the most tender filet with no fuss and no effort! Set it, forget it, and enjoy!
Provided by Isabel Laessig
Categories Main Course
Time 1h10m
Number Of Ingredients 4
Steps:
- Generously season filet mignon steaks using Chicago steak seasoning or steak seasoning of choice. Pat the seasoning down.
- Place filet in plastic zip-lock bag and press the air out. Seal tightly.
- Clip the bag with the filet into the inside of a pot of water with the sous vide cooker attached. Fully submerge the bag in the water and cook sous vide for 1 hour at 130°F.
- Remove filet from the bag and place on a separate plate. In a skillet over medium heat, melt ½ stick butter and cook 1 Tbsp. minced garlic.
- Sear filet on all sides until golden brown, just a couple of minutes per side. Slice against the grain, serve, and enjoy!
Nutrition Facts : Calories 674 kcal, Carbohydrate 1 g, Protein 31 g, Fat 60 g, SaturatedFat 30 g, Cholesterol 180 mg, Sodium 87 mg, Sugar 1 g, ServingSize 1 serving
SOUS VIDE FILET MIGNON RECIPE [WITH GARLIC BUTTER]
Learn how to make the perfect sous vide filet mignon, which is cooked in a warm water bath at the precise temperature and then seared in a hot skillet. This sous vide beef tenderloin steak is extremely tender, juicy, and flavorful! With a temperature and time chart for different degrees of doneness, such as rare, medium-rare, medium, medium-well, and well-done.
Provided by Jamasine J
Categories Beef
Number Of Ingredients 6
Steps:
- Fill the sous vide container or a large pot halfway with water, and set the Sous Vide Precision Cooker to (135°F/57°C) for medium rare doneness. See the note below* if you want to cook it less.
- All sides of the filet mignon should be rubbed with 1/2 tablespoon oil.
- Season with salt and pepper to taste.
- Place the steak, 1/2 tablespoon butter, and optional herbs in a zip-top bag.
- Vacuum seal the bag using the water displacement method: seal all but one corner of the bag and gradually immerse it in cold water. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag.
- Place the bag in the sous vide container's water bath. Ascertain that it is completely submerged. (If your meat is floating, you can weigh it down with heavy kitchen items such as metal kitchen tongs.)
- Depending on the thickness of your filet mignon, cook for 1 to 4 hours. Cook a 1-inch thick steak for 1 hour, a 1.5-inch thick steak for 2 hours, a 2-inch thick steak for 2.5 hours, and a 2.5-inch thick steak for 4 hours.
- Remove the bag from the water bath and place it in the fridge or an ice bath when the timer goes off. Allow it to cool for about 10 minutes.
- Remove the steak from the zip-top bag and pat dry with paper towels. (Make sure to completely dry the surface.)
- If necessary, season with additional salt and pepper.
- Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is very hot, add the remaining butter and allow it to melt. Sear the steak for about 1 minute per side, until nicely browned, with the minced garlic, herbs, and the steak.
- Serve immediately by slicing against the grain.
Nutrition Facts : ServingSize 2 servings, Calories 580kcal, Sugar 1g, Sodium 134mg, Fat 50g, SaturatedFat 20g, Carbohydrate 1g, Protein 31g, Cholesterol 134mg
FILET MIGNON WITH BLUE CHEESE BUTTER
I like to use this marinade when I am preparing for filet mignon because the marinade is light tasting enough that doesn't mask the goodness of filet mignon. With the blue cheese butter, you got a 5-star restaurant meal!
Provided by Poison_Ivy
Categories Breakfast
Time 30m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together vinegar, garlic, 1 tbsp black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the steak into a resealable plastic bag, and pour the marinade overtop.
- Squeeze the excess air from the bag and seal. Marinate in the refrigerator for at least 30 minutes.
- Steak should be at room temperature for even cooking.
- Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside.
- Sear the steak for 1-2 minutes for each side.
- Cook to desired doness.
- Serve with a dollop of blue cheese-chive butter.
Nutrition Facts : Calories 1028.9, Fat 92.4, SaturatedFat 34.1, Cholesterol 199.9, Sodium 531.4, Carbohydrate 4.3, Fiber 1.4, Sugar 0.2, Protein 45
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