Sous Vide Filet Mignon

🧂 Ingredients

• 4 filet mignon

  about 1 1/2 to 2 inches thick
• 1 1/4 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

• 1 Place the immersion circulator into a large pot with enough water to submerge
  the steaks. Preheat according to equipment instructions. It can take 15 minutes
  or more to heat fully. Refer to the chart above for time and temperature
  recommendations.
• 2 If using a sous vide machine, fill it with water, and set it to the desired
  temperature.
• 3 Season steaks and place them into a resealable plastic bag. Remove all the air
  from the bag before sealing it shut.
• 4 Once the water has heated to the appropriate temperature, submerge the bag in
  the water. Keep in mind that it must be fully surrounded by water on the sides,
  top, and bottom to ensure safe, even cooking.
• 5 If the bag becomes too buoyant, consider clipping it to the side of the pot.
• 6 Once your steaks have spent 1 1/2-2 hours in the water bath, it’s time to sear
  them. This can be achieved using your grill or a cast-iron skillet.
• 7 Grilled method: Preheat your grill to 500 degrees F. or higher.
• 8 Once up to temp, remove the filet mignon from the bag, place them onto the grill
  grates, and sear 2 minutes per side, or until a nice crust forms.
• 9 Cast-iron skillet method: This can be done on the grill or stovetop.
• 10 Heat the the cast-iron pan on high heat until you can detect a wisp of smoke.
• 11 Add a teaspoon of olive oil per steak, and let it heat up for a few seconds.
• 12 Next, place the steaks into the pan and sear them on each side for 1-2 minutes
  or until a golden brown crust forms.
• 13 Promptly remove the steaks, and let them rest for 5 minutes before serving.
• 14 One of the best ways to reheat your filet mignon is in the sous vide. It will
  ensure the steak is brought up to the proper temperature without overcooking it.

Nutrition Info