Sous Vide Filet Mignon In 8 Steps

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Are you looking for a foolproof way to make the perfect steak? If so, sous vide filet mignon is your answer. This cooking method utilizes precise temperature control to guarantee consistent results every time. Plus, because it’s cooked in its juices, it always comes out juicy and flavorful! This blog post will guide you through the eight simple steps of making delicious sous vide filet mignon at home. We’ll also provide some helpful tips to ensure your steak turns out perfectly each time. So if you’re ready to take your culinary skills up a notch and learn how to make restaurant-quality steaks at home, keep reading!

Time and Temperature:

Rare:

  • Temp: 120°F (49°C) to 128°F (53°C):
  • Time: 1 hour for a 1-inch thick steak, 1 hour 45 minutes for a 1.5-inch thick steak, 3 hours for a 2-inch thick steak, 4 hours 15 minutes for a 2.5-inch thick steak

Medium-Rare:

  • Temp: 129°F (54°C) to 134°F (57°C):
  • Time: 1 hour for a 1-inch thick steak, 1 hour 45 minutes for a 1.5-inch thick steak, 3 hours for a 2-inch thick steak, 4 hours 15 minutes for a 2.5-inch thick steak

Medium:

  • Temp:135°F (57°C) to 144°F (62°C)
  • Time: 1 hour for a 1-inch thick steak, 1 hour 45 minutes for a 1.5-inch thick steak, 3 hours for a 2-inch thick steak, 4 hours 15 minutes for a 2.5-inch thick steak

Medium-Well:

  • Temp: 145°F (63°C) to 155°F (68°C).
  • Time: 1 hour for a 1-inch thick steak, 1 hour 45 minutes for a 1.5-inch thick steak, 3 hours for a 2-inch thick steak, 4 hours 15 minutes for a 2.5-inch thick steak

Well Done:

  • Temp: 156°F (69°C):
  • Time: 1 hour for a 1-inch thick steak, 1 hour 45 minutes for a 1.5-inch thick steak, 3 hours for a 2-inch thick steak, 4 hours 15 minutes for a 2.5-inch thick steak.

It’s important to note that these are rough guidelines, and cooking times and temperatures can vary depending on several factors, such as the exact thickness of the steak, the desired level of doneness, and personal preference. Always use a thermometer to confirm that the steak’s internal temperature has reached the desired level of doneness.

How to choose the right Filet Mignon?

When selecting a filet mignon for sous vide, you want to get the best quality steak you can afford. Look for steaks with good marbling and no sinewy bits of fat or gristle. You also want to ensure it’s thick enough – at least 1″ wide is ideal. For the best flavor, get grass-fed beef or organic, hormone-free steaks.

Ingredients:

  • Two 1-inch filet mignons.
  • 2 tablespoons butter.
  • 1 tablespoon olive oil.
  • Salt and Pepper.

How to Prep the Filet Mignon:

  1. Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides.
  2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until the butter starts to foam.
  3. Place filet mignon steaks into the pan and cook for approximately 3 minutes per side until both sides are nicely browned.
  4. Remove the steak from the pan and set aside.

How to sous vide Filet Mignon:

  • Preheat your sous vide water bath to your desired temperature (see temperature chart above).

  • Place steaks into sous vide bag, ensuring the steaks are entirely submerged in the water bath.

  • Close the top of the bag with a vacuum sealer or zip-top bag and clip it to the side of your pot.

  • Cook for 1 hour (or according to the time chart above).
  • Once the steaks are done cooking, remove them from the bag and pat them dry with a paper towel.
  • Heat the same skillet over medium-high heat until hot.

  • Add 1 tablespoon of butter to the pan and add the steak back in, searing both sides for approximately 30 seconds each side, or until nicely browned.

Which sauce is the best for sous vide filet mignon?

Many sauces go well with filet mignon. Some popular choices include béarnaise sauce, red wine reduction, horseradish cream, and porcini mushroom sauce. Each one offers a unique flavor profile to your steak. For added elegance, consider making a compound butter with herbs and spices to serve alongside your steak.

How to make a sauce for filet mignon?

Making a sauce for filet mignon is easy and can be done in just a few steps. Start by melting butter in a small saucepan over medium heat. Next, add in diced shallots and garlic, stirring until fragrant. Add white wine or stock and reduce it for about 10 minutes. Add some cream or butter and cook until the sauce is reduced and thickened. Finally, season to taste with salt and pepper and serve over sous vide filet mignon.

What is the best side dish to serve with?

Popular choices include mashed potatoes, roasted vegetables, grilled asparagus, couscous, and sautéed mushrooms. For a classic pairing highlighting the steak’s flavor profile, consider serving it with a creamy mushroom sauce or béarnaise sauce. To elevate the dish, try doing it with a side of sautéed spinach or steamed broccoli and a fresh garden salad. Whatever side you choose, it’s sure to be an impressive meal!

Wine Pairings:

The best wines to pair with sous vide filet mignon include full-bodied reds like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir. For whites, try a bright and fruity Chardonnay or Sauvignon Blanc. Lightly sparkling wine will also complement the steak nicely. Lastly, dry rosé is always an excellent choice to pair with steak.

Sous Vide Filet Mignon

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine American
Servings 1 people
Calories 200 kcal

Ingredients
  

  • 2 Filet Mignons
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 1 salt and pepper

Instructions
 

  • Begin by setting the temperature of the sous vide water bath to the desired level as indicated in the temperature chart
  • Place the filet mignon into the sous vide bag and ensure the water fully cover it in the bath.
  • Secure the top of the bag using either a vacuum sealer or a zip-top bag, then attach it to the side of the pot.
  • Cook the steak for a minimum of 1 hour, according to the timing chart above.
  • Once the cooking process is completed, remove the steak from the bag and gently blot it dry with a paper towel.
  • Heat a skillet over medium-high heat until it is hot.
  • Add a tablespoon of butter to the pan and place the steak back in, searing each side for around 30 seconds or until a desirable brown crust has formed.
Keyword Beef, Filet Mignon, Sous Vide

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