Sous Vide Filet Mignon with Shallot-rosemary Butter

 

Sous vide filet mignon, with shallot-rosemary herb butter

What you will need

Sous Vide setup (I went with my SousVide Supreme Demi)

Vacuum sealer (or use freezer zip-top bags and the displacement method – see the notes)

Heavy frypan (I use a 10 inch cast iron skillet)

Author: Mike Vrobel

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Yield: 4

Category: Sous Vide

Cuisine: American

4 (8-ounce) thick cut filet mignon steaks

Coarse sea salt

fresh ground black pepper

Shallot-Rosemary Butter

2 tablespoons butter at room temperature

2 tablespoons minced shallot

1 teaspoon fresh rosemary

1/4 teaspoon fine sea salt

This recipe is perfect for beer cooler sous vide – the water stays the right temperature in a cooler for long enough to cook a steak. (But, it is easier to set up with a dedicated sous vide unit.)

Don’t feel like vacuum sealing? Use the displacement method. Put everything in a freezer zip-top bag and s-l-o-w-l-y lower it into the water, squeezing out all the air. Seal the zip top and drop the bag in the water.

Comments

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anna xristofi avatar
anna xristofi
05/09/2020 ☰
Wow it looks so good 😊👌
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