Description
A perfectly cooked filet mignon using the sous vide technique—meltingly tender with a golden seared crust for irresistible flavor.
Ingredients
2 beef filet mignons
Sea salt
Freshly ground black pepper
2 sprigs of fresh rosemary
2 garlic cloves, crushed
2 tablespoons butter
1 tablespoon olive oil
Instructions
Generously season the filet mignons with salt and pepper.
Place each steak in a vacuum-sealed bag with a sprig of rosemary and a garlic clove.
Seal the bags using a vacuum sealer.
Heat the sous vide water bath to 129°F (54°C) for medium-rare.
Submerge the bags and cook for 1 to 1.5 hours.
Remove steaks from the bags and pat them dry with paper towels.
Heat olive oil in a skillet over high heat.
Sear the steaks for 1 minute on each side to create a crust.
Add butter and baste the steaks for enhanced flavor.
Let rest for 5 minutes before serving.
Notes
For rare doneness, set the water bath to 124°F (51°C). Use a cast iron skillet for the best sear.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 0g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 145mg