When it comes to steak-toer steaks, perfectly cooked, this under cute void The recipe is impeccable every time. Finished with a perfect cast iron burning and seasoned with a rich steak sauce, this is a refined quality kitchen from a restaurant at home. But why does Sous saw the perfect method for cooking this cut?
The cut: Mignon fillet
When it comes to the king of tender steaks, the Mignon fillet is. This cut is famous for its cutting cutting of the fork in the steaks and the refined culinary factories all over the world. Cut from the entire fillet, a muscle little job on the back of the cow; It is a slender cut with the minimum marble that is imploring to be the center of the dish for romantic dinners and incredible night nights.
However, due to his minimum marble, This cut suffers when cooked beyond the vehicle and can dry quickly. It also has a sweet beef flavor, so combining it with a fantastic recipe for steak sauce or rich butter composed of serving is always an excellent idea.
This Sous Vide Filet Mignon is perfection
Although we adore a Scottish Filet Mignon in demanding nights, it is the best steak for the Sous method saw because the precise controlled water bath at temperature guarantees the steak at the perfect temperature. This cooking method is the only way to obtain the exact temperature from an edge on board for the best results, putting the risk of drying the meat completely. It is science!
This Sous Vide steak is finished with a quick scald in a hot cast iron pan to add a nice crust and help the general appearance of beef.
And yes, it seems imaginative, and yes, it is fun to look like a French chef; The Sous Vide Cooking method is easy, even easier than the Mignon grilled fillet. Once you have set the Sous bath saw with the immersion circulator and drop the void steaks, you can work on the sides. This method is perfect for thick and roasted steaks of the primary ribs. It also works well for the sous beef fillet saw if you are feeding on a crowd.
Ingredients
- Filet Mignon steaks, looking for about 6-8 ounces and 1 1/2 ″ of thick fillets. Do you want to save a few cents? Find out how to cut a full beef fillet in your fillet steaks.
- Salt – We always use Kosher salt
- Not salty butter
- Rosemary
- Cloves of garlic
As Sous Vide Filet Mingon
- Start by giving a pat for the steaks with paper towels and fixes the edges with butcher string. This helps to maintain their shape as they cook. Then place the steaks in a vacuum packet. We each follow individually with a vacuum sealant to ensure a good seal.
- Set your cook sous video and the water bath for 120 degrees F. Let the water approach the temperature before adding the steaks to the vacuum bag.
- When the water is at 120f, place the steaks in the water bath, slowly to make sure they do not appear loss. Cover them with a weight on the net to keep them immersed. Let the fillets cook in the sous saw for 2 hours.
4. Remove the steaks with the bathroom and the Sacchetti di Sous Vide with care. Discard the bags and dry the steaks again.
5. Subsequently, season the Filet Sous Vide Vide Bystadini freely with salt (and if you want to go really wild, add a little of my human dust to strengthen things). Preheat a cast iron pan over medium-high heat.
6. As soon as the pan starts smoking, add the butter and whirlwind to cover. Place the rosemary and garlic in the pan. Gently put the steaks in the hot pan and burned.
7. Without moving the steaks, cheat them in the melted butter. And when a good crust is formed, about 2 minutes, turn the steaks and repeat on the other side.
8. Transfer the heat steaks to rest immediately to rest, remove the butchers twice and add a butter patum composed to each steak while resting for 5 minutes. So serve it hot with your favorite outlines for Steakhouse and a steak sauce.
Suggestion for carnivorous experts as a girl
If Sous saw cooking the Mignon Filet steaks perfectly cooks, why the Sear? Just from the water bath, they are the perfect cook, technically. But they don’t have the best appearance. The scoria adds color to the meat but also a wonderful crust This gives each bite an elegant consistency.
What to serve with the filet Mignon Sous Vide
Combine the mignon steaks with your favorite outlines such as smoked mushrooms, cream spinach or smoked oven potatoes. If you are celebrating a special occasion, the day of Valentine’s Day or just fun from an appointment, make this a surf dinner and in grass by combining it with a lobster queues with butter, scallop wrapped in bacon or top on steaks with our imperial recipe of smoked crab for an extraordinary dinner.
Sous Video steak sauce tips
Since the fillet has a sweet beef flavor, it is better to increase the umami by combining it with a delicious recipe of steak sauce. Try some of our favorites, such as the red wine sauce for steaks, classic Bearnaise sauce, brandy pepper steaks or even a boundary sauce of blue cheese steak. Alternatively, a recipe for compound butter in roasted home does a lot with these delicious steaks.
Frequent questions about the recipe
Set your Sous machine saw on a temperature of 120 degrees F and let it bring water to the temperature before placing the steaks. 120f will allow the steak to cook at a uniform and impeccable internal color from the edge to the edge and the medium-rage fillet when served.
Set the Sous machine saw 10 degrees under your desired Doneness. Remember, the steak will continue to climb from 10 to 15 degrees with the cooking of transport when scrambled and rested.
For a 1 1/2 -inch mignon fillet, Sous saw the steaks for no more than 2 hours. Because this is a naturally tender cut, something longer than that risks that the meat becomes too soft to be fun. This does for that signature ‘Cut with a fork‘Tenderness without the beef becomes too soft.
Other recipes of Mignon Fillet
Try these appetizing steaks and let us know what you think of the sous technique saw! Make sure to Evaluate the recipe And leave a comment to help others!
That perfectly cooked steak is obtained in a restaurant: this is like doing it at home. Get a Mignon Filet for the perfect medium-rage fork using the Sous Vide method every time. Cooked to perfection and finished with a quick cast iron scald, this is the best way to cook the fillet mignon steaks.
Prevent the screen from going to sleep
Prepare the fillets
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The steaks with paper towels and binds the circumference with the string of the butchers.
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Prepare the Sous water bath saw for 120 degrees F and let it arrive at the temperature.
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Seal the steaks in a vacuum bag or a zip closure bag, making sure that all the air is extracted.
Sous saw the steaks
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When the water is ready, put in the Sous Vide water, checking that there are no losses. If necessary, add a weight to keep the steaks underwater.
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Leave the fillets for 2 hours, undergoing water.
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Carefully lift the plastic bags from the water.
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Open the bag and remove the steak.
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The steaks granted again and share freely with salt on all sides.
Sear The Mignons Net
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Preheated a cast iron pan over medium-high heat until it is committed to smoking.
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Add the butter, destroyed garlic and rosemary in the pan and turbine to cover.
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As soon as the butter is disgusted, add the steaks, feeling a strong shores and lets a crust forms for 2-3 minutes.
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Endovolgi and burns the other side, embarking on melted butter and garlic.
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Remove from the pan and let the steaks rest for 5-7 minutes.
We love these steaks served with a classic Bearnaise sauce, Pepe sauce or red wine sauce for steaks.
Service: 1G | Calories: 646Kcal | Carbohydrates: 2G | Protein: 16G | Fat: 65G | Saturated fat: 37G | Polynsaturo fat: 2G | Monolysatuine fat: 20G | Trans fat: 2G | Cholesterol: 181mg | Sodium: 1570mg | Potassium: 290mg | Fiber: 0.1G | Sugar: 0.1G | Vitamin A: 1417Iu | Vitamin C: 1mg | Soccer: 28mg | Iron: 2mg
