Description
Sous vide (pronounced soo-veed) is a French technique for cooking food under water, at a very precise temperature, without fear of overcooking, resulting in foods that are cooked perfectly every single time—something which can be very difficult to achieve with traditional cooking methods.
Ingredients
- 4 Beef Filet Mignon, Tenderloin, Tournado, Or Medallion Steaks (6 To 8 Oz. Size)
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Cracked Black Pepper
- 3 Tablespoons Unsalted Butter, Divided
- 2 cloves Garlic, Peeled And Thinly Sliced
Preparation
Prepare steaks by tying each around the equator with kitchen twine, being careful to not wrap it too tightly which could rip through the tender meat. Evenly sprinkle kosher salt and freshly cracked black pepper on both sides of the filets. Place filets, 1 tablespoon of butter, and sliced garlic in a sous vide or heavy duty zipper bag, being sure to remove as much air as possible before sealing.
Place sous vide circulator in a vessel and fill with water according to manufacturer’s directions; set temperature and cooking time (I set mine for 138ºF for 2 hours—use a temperature guide to decide how you’d like your filets cooked). Place sealed bag in water, being sure bag is fully submerged and clip bag to side of container to keep it from blocking the circulator pump. When the sous vide time is done, remove sealed bag from water.
Preheat cast iron skillet over high heat until very hot. Add 1 tablespoon unsalted butter to the skillet and sear filets for 30–60 seconds on each side. Remove to a platter. Immediately pour the juices from the sous vide bag into the hot skillet and whisk for about 1 minute. Add remaining butter and whisk until melted, then pour over steaks and enjoy!
