There is a rich, seared crust on this medium-rare Sous Vide Filet Mignon steak. It is tender, juicy and perfectly cooked.
Yield: 2 SERVINGS Prep time: 5 MINUTES Cook time: 1 HOUR
Total time: 1 HOUR 5 MINUTES<\/p>\n
2 tenderloin steaks, 2 to 2\/1\/4- inches thick each
Salt and pepper
4-6 fresh thyme sprigs
2 tablespoons olive oil or avocado oil
2 tablespoons butter<\/p>\n
Instructions:<\/strong><\/p>\n Set the sous vide to your desired temperature (127\u00b0F for medium-rare).<\/p>\n Fold over the top of the plastic bag and make a wide cuff on the vacuum-sealing bag. This will allow you to insert the steaks and keep the sealing area free from moisture and allow for a good seal.<\/p>\n When the water has reached the desired temperature, season the steaks well and place them in the bag. Add 2 or 3 fresh thyme sprigs. Unfold the cuff of the bag. Vacuum seal the bag with a food sealer and place it in the water bath.<\/p>\n Cook for 1 hour or up to four hours.<\/p>\n Remove the bag from the water bath and transfer the steaks to a plate. Pat the steaks with paper towels to remove as much moisture as possible and lightly brush with oil.<\/p>\n Preheat a cast iron skillet over high heat. Add the oil and let it get hot. When the oil is hot, add the butter and the steaks. Sear for 1 minute on each side. While the filets are searing, tilt the pan and spoon butter over the steaks as they cook. Hold the steaks with tongs and sear the edges.*<\/p>\n Remove the filet mignon steaks and serve immediately.<\/p>\n You can grill the steaks instead of pan frying, if you prefer.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.5.1″ _module_preset=”default”] Rachel’s Meat Loaf<\/a> Jerusalem Kofta<\/a> Home-style Tomato Sauce<\/a> Curried Beef with Potatoes and Peas<\/a> Classic Grilled Steaks<\/a> Sous Vide Filet Mignon by Pat Nyswonger on Savor the Best Website There is a rich, seared crust on this medium-rare Sous Vide Filet Mignon steak. It is tender, juicy and perfectly cooked. Yield: 2 SERVINGS Prep time: 5 MINUTES Cook time: 1 HOUR Total time: 1 HOUR 5 MINUTES 2 tenderloin steaks, 2 to […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n Sous Vide Filet Mignon\n
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by Pat Nyswonger on Savor the Best Website<\/em>
There is a rich, seared crust on this medium-rare Sous Vide Filet Mignon steak.
It is tender, juicy and perfectly cooked.
Yield: 2 SERVINGS Prep time: 5 MINUTES Cook time: 1 HOUR
Total time: 1 HOUR 5 MINUTES
2 tenderloin steaks, 2 to 2\/1\/4- inches thick each
Salt and pepper
4-6 fresh thyme sprigs
2 tablespoons olive oil or avocado oil
2 tablespoons butter
Instructions
Set the sous vide to your desired temperature (127\u00b0F for medium-rare).
Fold over the top of the plastic bag and make a wide cuff on the vacuum-sealing bag. This will allow you to insert the steaks and keep the sealing area free from moisture and allow for a good seal.
When the water has reached the desired temperature, season the steaks well and place them in the bag. Add 2 or 3 fresh thyme sprigs. Unfold the cuff of the bag. Vacuum seal the bag with a food sealer and place it in the water bath.
Cook for 1 hour or up to four hours.
Remove the bag from the water bath and transfer the steaks to a plate. Pat the steaks with paper towels to remove as much moisture as possible and lightly brush with oil.
Preheat a cast iron skillet over high heat. Add the oil and let it get hot. When the oil is hot, add the butter and the steaks. Sear for 1 minute on each side. While the filets are searing, tilt the pan and spoon butter over the steaks as they cook. Hold the steaks with tongs and sear the edges.*
Remove the filet mignon steaks and serve immediately.<\/p>\n\n\n\n\n