Grilled Sous Vide Filet Mignon with Sous Vide Egg and Fresh Herb Salad

 

I didn’t win the Sous Vide BBQ contest – bummer – but they said I can keep the SousVide Supreme if I send them $100, or write four more sous vide recipes over the next six months. Guess which one the cheapskate chose… [This] is the stance of a man I met in eastern Africa. …

What you will need

4:30 PM – Put eggs in sous vide at 62°C. Salt and vacuum seal filet mignon. Go out and mow the lawn

5:30 PM – Drop temp to 54.5°C by adding ice and the filet mignon pouches. Read book, drink tasty beverage

6:15 PM – Preheat grill on high.

6:30 PM – Toss the salad, sear steak on grill, slice, crack an egg on top. Eat! (With another tasty beverage, of course.)

Sous Vide water bath (I used a SousVide Supreme Demi, but you can improvise one with a beer cooler)

Vacuum sealer

Grill (I use a Weber Summit. Here is the current version of my grill.)

4 large eggs

4 thick cut (8 ounce) filet mignon steaks

2 teaspoons kosher salt (or bonfire smoked sea salt)

16 sprigs thyme (a small handful)

5 ounces fresh herb salad mix (or spring mix, or other salad blend)

pinch of salt

1/2 teaspoon fresh ground black pepper

2 tablespoons rose wine vinegar (or sherry vinegar)

1 tablespoon Dijon mustard

1/4 cup olive oil

I cooked this recipe for one, but wrote it up for four. The extra eggs were for breakfast the next day.

Lucky Peach magazine suggested poaching sous vide eggs. I cracked the 62°C egg into a slotted spoon, then dipped it into boiling water to “poach” the loose, outer white. The outer white broke away once it solidified, instead of sticking to the yolk. It wasn’t worth the effort. Just crack the 62°C egg right onto the steak. The white will still be runny, but it will mingle with the steak juices and salad dressing.

Comments

Avatar placeholder