Sous Vide Filet Mignon

 

Article

Ingredients

• 2 Filet Mignon
• Sea Salt
• Cracked Black Pepper
• Avocado Oil (or another high smoke point oil)

RARE

• 122°F - 128°F
• 1 - 2 hours

MEDIUM RARE

• 129°F - 135°F
• 1 - 2 hours

MEDIUM

• 136°F - 145°F
• 1 - 2 hours

Directions

1. (Optional) Marinate filet mignon for 24 hours prior.
2. Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 130°F as filet mignon does not have much fat to tender.
3. Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
4. Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.

COOK IT

1. Place packaged filet mignon in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).
2. Remove filet mignon and pat dry with paper towels.

SEAR IT

1. Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2. Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.
3. Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
4. (Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

https://www.platingsandpairings.com/sous-vide-filet-mignon/