This is your go-to recipe for filet mignon and other tender steaks like sirloin steak, rib eye and strip steak. If you know how you like your steak cooked, then you know how to set the temperature for the sous vide circulator. It’s that easy!
SERVES: 2
TEMPERATURE: 125ºF for rare; 130ºF for medium rare; 140ºF for medium; 150ºF for medium well; 155ºF for well done
COOKING TIME: 1 hour to 6 hours
Ingredients:
2 filets mignons (at least 1½-inches thick)
salt and freshly ground black pepper
fresh thyme or rosemary sprigs
olive oil
1 tablespoon butter
Directions:
1.Pre-heat the sous vide water bath to the temperature according to your desired degree of doneness (see above).
2.Season the steaks well with salt and freshly ground black pepper. Place the steaks in a zipper lock bag, along with the sprigs of thyme or rosemary. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
3.Cook in the sous vide bath for at least 1 hour, or for as long as 6 hours.
4.When you are ready to eat, remove the steaks from the bag and dry them well with a clean paper towel. Pre-heat a skillet on the stovetop over high heat for at least 2 minutes. Add the olive oil and when the pan and oil are very hot, add the steaks and sear for one minute per side. Add the butter to the pan and using a spoon, baste the steak with the melted butter as it cooks for 30 seconds longer.
5.Remove, slice and serve.