Sous Vide Filet Mignon Last Night

May 19, 2018, 11:01 AM

EZ_B

I've been playing around with my new sous vide circulator.

Here we have a nice half-pound filet:

Served on top of a broccoli puree and radicchio and blue cheese salad:

Perfect edge-to-edge medium rare inside:

May 19, 2018, 11:12 AM

mcrimm

What a great way to cook meat. My favorite is thick New York steaks. We buy a half dozen when they are on sale. We season them and seal them with our Seal-a-Meal and freeze. When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.

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May 19, 2018, 11:15 AM

JALLEN

Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.

Luckily, I have enough willpower to control the driving ambition that rages within me.

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May 19, 2018, 11:22 AM

EZ_B

quote:
Originally posted by mcrimm:
When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.

For this steak, I set the circulator to 129° F.

May 19, 2018, 11:23 AM

EZ_B

quote:
Originally posted by JALLEN:
Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.

You learn something new every day...

Yes, this steak was plenty juicy and tasty without the bacon wrap.

May 19, 2018, 11:29 AM

JALLEN

quote:
Originally posted by EZ_B:
quote:
Originally posted by JALLEN:
Where’s the bacon?

I don’t think my French inlaws will ever forget when they asked me if I knew what “mignon” meant, and my reply was “wrapped in bacon.”

That looks really, really decent, bacon or no.

You learn something new every day...

Yes, this steak was plenty juicy and tasty without the bacon wrap.

Don’t learn that! “Mignon” means “cute.”

My reply was memorable to them because it was unexpected, hilarious and typically American. I doubt my mother in law ever laughed so long or hard before or since.

May 19, 2018, 11:30 AM

Skins2881

You inspired me. Just picked up butt end of tenderloin for $9.99 per pound on sale. Will be sous vided and roasted veggies on the side.

Jesse

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May 19, 2018, 12:00 PM

Balzé Halzé

quote:
Originally posted by mcrimm:
What a great way to cook meat. My favorite is thick New York steaks. We buy a half dozen when they are on sale. We season them and seal them with our Seal-a-Meal and freeze. When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.

140°?

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May 19, 2018, 03:50 PM

Shifferbrains

quote:
Originally posted by EZ_B:
quote:
Originally posted by mcrimm:
When we’re ready, we drop the frozen bags in the water, cook to 140° and sear.

For this steak, I set the circulator to 129° F.

How long did you cook it in the water?

May 19, 2018, 03:58 PM

lastmanstanding

That looks awesome but I'm not into the Sous Vide thing. I read on the foodie forums I visit of guys who take making a steak a two day process out of it. On those forums there are some pretty heated battles between the SV and non SV guys.

One comment that always pops up is if you boil ribs and put them in a crock pot your a terrorist but you put them in a baggie and stick them in bath water for 24 hours your a progressive cook!

There are obviously excellent results to this method but I just don't like the idea of all the added extra time. Besides I'm always cooking way to much at a time to make it even practical.