Sous Vide Filet Mignon
Savor perfection with this sous vide filet mignon - tender, juicy and cooked to the exact temperature you prefer.
Servings 2
Calories 602kcal
Ingredients
- 2 (6 oz) filet mignon steaks
- 2 sprigs rosemary
- 2 garlic cloves, crushed
- coarse sea salt and black pepper to taste
- 2 tablespoon unsalted butter
Instructions
- Set up an immersion circulator in a large pot and preheat the water bath to 10°F below your desired doneness. (Rare = 120°F, Medium-Rare = 130°F, Medium = 140°F, Medium-Well = 150°F, Well Done = 160°F)
- And the steaks to a sealable bag with the sprigs rosemary and crushed garlic. Use a vacuum sealer to vacuum seal the bag.
- Add the sealed steaks to the water bath and cook for 2 hours. Add a wet kitchen towel on top to keep the bag submerged.
- Remove the steaks and pat dry with paper towels. Season liberally with salt and pepper.
- Heat a cast iron skillet to medium-high heat and add the butter. Sear steaks for 1-2 minutes per side or until you reach your desired temperature.
Notes
- If you don't have a vacuum sealer, you can use a freezer grade zipper bag and zip almost to closed. Submerge the bag in the water and the air will start to come out and zip once everything is released.
- Place some wet towels on top of the steaks so they remain submerged.
- Liberally salt and pepper the steak as it draws out some of the moisture which is reabsorbed back in.
- Let the filet mignon rest for 5 minutes after cooking so it doesn't lose its tasty juices.
Nutrition
Serving: 1steak | Calories: 602kcal | Carbohydrates: 2g | Protein: 1g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 150mg | Sodium: 953mg | Potassium: 523mg | Fiber: 1g | Sugar: 0g