Grilled Sous Vide Filet Mignon with Parmesan Gremolata

 

I’m falling in love with sous vide all over again. Not because it cooks meat so well (and it does), but because it’s so convenient. I used to wonder why people would buy large sides of meat and freeze them. Now I have a stack of filet mignons and New York strips in my freezer. …

What you will need

Sous Vide Water Bath (I used both a Sous Vide Supreme Demi and a Sansaire)

Vacuum sealer and vacuum bags

6 (6 ounce) filet mignon steaks

1 tablespoon kosher salt

1/2 cup parsley leaves

zest of 1 lemon

2 tablespoons (1 ounce) shredded Parmesan

1 clove garlic, minced

1 teaspoon fresh ground black pepper

Don’t want to grill the steak? Heat a heavy fry pan to ripping hot and sear the steaks for 1 minute a side.

Don’t have a sous vide water bath, immersion circulator or a vacuum sealer? Use a beer cooler and zip-top plastic bags. Here’s the technique: Beer Cooler Sous Vide Grilled New York Strip Steaks.

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