Best Sous Vide Filet Mignon Recipe

Lest Cook Filet Mignon Using Sous Vide

Temperature Charts For Filet Mignon Using Sous Vide For Doneness

• Rare: 120°F (49°C) to 128°F (53°C)
• Medium-Rare: 129°F (54°C) to 134°F (57°C)
• Medium: 135°F (57°C) to 144°F (62°C)
• Medium-Well: 145°F (63°C) to 155°F (68°C)
• Well Done: 156°F (69°C) and up

Time Charts For Filet Mignon Using Sous Vide For Thickness

• Sous vide 1-inch thick steak for 1 hour
• Sous vide 1.5-inch thick steak for 1 hour, 45 minutes
• Sous vide 2-inch thick steak for 3 hours
• Sous vide 2.5-inch thick steak for 4 hours, 15 minutes

Step 1

Step 2

Step 3 : Preparing Sides For Filet Mignon (Optional)

Here are a few sides you can prepare while filet mignon is cooked in sous vide.

Broccoli puree

Broccoli puree is a creamy and nutritious side dish that pairs perfectly with Filet Mignon. Not only is it delicious, but it also adds some color to your plate and provides a serving of vegetables to your meal. Here’s how to make broccoli puree:

Ingredients:

• 2 cups broccoli florets
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Start by blanching the broccoli florets in a pot of boiling salted water for 2-3 minutes until they are bright green and tender.
2. Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process and preserve the color.
3. Drain the broccoli again and transfer it to a blender or food processor.
4. Add the heavy cream, grated parmesan cheese, garlic powder, salt, and pepper to the blender.
5. Blend the mixture until it becomes a smooth and creamy puree. If the mixture is too thick, you can add a splash of milk or cream to thin it out.
6. Adjust the seasoning as needed, and serve the broccoli puree alongside your Filet Mignon.

The creamy texture of the broccoli puree pairs perfectly with the tender and juicy Filet Mignon, creating a well-rounded and delicious meal. Plus, the combination of the lean protein in the steak and the fiber-rich broccoli makes for a nutritious and satisfying meal. Enjoy!

Radicchio salad

Radicchio salad is a perfect complement to Filet Mignon. Its slightly bitter taste and crisp texture provide a great contrast to the tender and juicy steak. Here’s how to make Radicchio salad:

Ingredients:

• 1 head of Radicchio
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

Instructions:

1. Start by washing and drying the Radicchio. Remove the outer leaves and discard.
2. Cut the Radicchio into thin slices and transfer them to a salad bowl.
3. In a separate bowl, whisk together the extra-virgin olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the Radicchio and toss to coat evenly.
5. Add the crumbled blue cheese, chopped walnuts, and dried cranberries to the salad and toss gently.
6. Serve the Radicchio salad alongside your Filet Mignon.

The bitterness of Radicchio and the tanginess of the balsamic vinegar in the salad balance out the richness of the Filet Mignon, creating a harmonious combination of flavors. The addition of blue cheese, walnuts, and cranberries provides a nice texture and an extra layer of flavor to the salad. Enjoy!

Step 4 : Serve

Plating your Filet Mignon with Radicchio salad and Broccoli puree can be an art form. Here’s how to do it:

1. Start by preparing your Broccoli puree and Radicchio salad according to their respective recipes.
2. Take a clean plate and spread a generous amount of the Broccoli puree on the bottom of the plate. Use a spoon or a spatula to create a smooth and even layer.
3. Next, add a portion of the Radicchio salad on top of the Broccoli puree. Arrange the salad nicely and try to create some height.
4. Place your cooked Filet Mignon on top of the Radicchio salad. Make sure it is centered and sits nicely on the salad.
5. Finally, drizzle some extra-virgin olive oil over the steak and around the plate for a finishing touch.

By plating the Broccoli puree first, you create a foundation for the Radicchio salad and the Filet Mignon to rest on. The bright green color of the puree provides a nice contrast to the other components of the dish. The Radicchio salad, with its vibrant colors and textures, adds interest and flavor to the plate. And the Filet Mignon, cooked to perfection, is the star of the show. The final touch of olive oil not only adds flavor but also creates a beautiful presentation. Enjoy your delicious and visually stunning Filet Mignon dish!

What Makes Filet Mignon A Unique Steak Cut

Filet mignon is a cut of beef that is widely considered to be one of the most tender and flavorful steaks available. This cut comes from the tenderloin of the beef, which is a muscle that is located near the spine and runs along the length of the animal’s back. The filet mignon is distinct from other steaks for several reasons, including its texture, flavor, and cooking properties.

Texture

One of the most distinctive characteristics of filet mignon is its texture. This steak is known for being extremely tender, with a buttery and melt-in-your-mouth texture that is difficult to achieve with other cuts of beef. This is because the tenderloin muscle is not used very often by the animal, so it contains very little connective tissue or fat. This lack of toughness and marbling in the meat means that it requires less cooking time and produces a tender and delicate steak.

Flavor

Another factor that sets filet mignon apart from other steaks is its flavor. While some people might argue that other cuts of beef, such as ribeye or New York strip, are more flavorful, filet mignon has a distinctive taste that is difficult to replicate. The flavor of filet mignon is often described as mild, buttery, and slightly sweet, with a subtle earthy flavor that is unique to the tenderloin muscle.

Cooking Properties

The cooking properties of filet mignon are also different from other cuts of beef. Because this cut is so tender, it requires less time on the grill or in the oven than other steaks. This means that it is easy to overcook, which can result in a dry and flavorless steak. However, when cooked properly, filet mignon is incredibly delicious and satisfying.

One of the most popular methods of cooking filet mignon is to sear it in a hot pan or on the grill, then finish it off in the oven. This method helps to lock in the flavor and juices, while also creating a delicious crust on the outside of the steak. It is also important to season filet mignon properly, as it can be bland if not seasoned well. Many people prefer to simply use salt and pepper to enhance the natural flavor of the meat, while others might use a more complex rub or marinade.

In conclusion, filet mignon is different from other steaks in several ways. Its texture is extremely tender and delicate, with a buttery and melt-in-your-mouth quality that is difficult to achieve with other cuts of beef. The flavor of filet mignon is also unique, with a mild, slightly sweet taste that is enhanced by proper seasoning and cooking techniques. Finally, the cooking properties of filet mignon require a delicate touch, as it is easy to overcook and dry out this delicate cut of beef. Overall, filet mignon is a delicious and distinctive steak that is highly prized by meat lovers around the world.