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. Whenever I feel the need for some beef, I pull out a vacuum bag, drop it in the water bath, and my steak is medium-rare and ready to sear an hour and a half later.
I have two water baths now, so I can cook at two different temperatures at once - another advantage to sous vide. For Mother's day, half the crowd wanted medium-rare (yay!) and half the crowd wanted medium (meh). Accommodating both requests was easy.
Filet mignon, even cooked sous vide to an exact medium-rare, is…well…kinda boring. Sure, it's tender, and beefy, but it doesn't have much going on beyond that. I topped mine with a flavor-packed gremolata, made with parsley, lemon zest, Parmesan, garlic, and a lot of black pepper. The sweet/sour citrus zest and salty cheese add a sharp counterpoint to the tender beef. Boring filet mignon? Not on my watch.
📖 Recipe Card
Grilled Sous Vide Filet Mignon with Parmesan Gremolata
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Filet mignon cooked sous vide to a perfect medium-rare, seared on a hot grill, and topped with a fresh parsley, lemon zest, garlic and Parmesan gremolata.
Ingredients
- 6 (6 ounce) filet mignon steaks
- 1 tablespoon kosher salt
Parmesan gremolata
- ½ cup parsley leaves
- Zest of 1 lemon
- 2 tablespoons (1 ounce) shredded Parmesan
- 1 clove garlic, minced
- 1 teaspoon fresh ground black pepper
Instructions
- Sous vide: Set the sous vide to 131°F/55°C for medium-rare (125°F/51.5°C for rare, 136°F/58°C for medium, 141°F/60.5°C for medium-well). Salt the steaks, vacuum seal them 3 to a quart bag, and cook for 1 to 4 hours. (From frozen, cook at least 1 ½ hours.)
- Preheat the grill: After 45 minutes, set up the grill for direct high heat. On a gas grill, preheat with all the burners on high for 15 minutes, then brush the grate clean.
- Make the gremolata: Pile the garlic, lemon zest, parsley and Parmesan on a cutting board, and mince together. Stir in the pepper.
- Sear: Take the steaks out of the bags, and pat dry. Sear over direct high heat for 1 to 2 minutes per side, rotating halfway through each side for crosshatch marks. Rest on a platter for 5 minutes.
- Serve: Top each steak with a tablespoon of gremolata.
Notes
Equipment: A sous vide water bath or immersion circulator, a vacuum sealer and a grill.
No grill? Sear in a ripping hot heavy pan for 1 minute per side.
No sous vide setup? Use a beer cooler and zip-top bags.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Grilled Sous Vide Filet Mignon with Sous Vide Egg and Herb Salad
Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce
Sous Vide Grilled New York Strip Steaks with Herbs
Sous Vide Porterhouse Steak
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.
Becky Martinez says
I recently purchased the Sous Vide Supreme, this was the first dish i tried. I was amazed...Delicious!
Mike V says
Congratulations!
Mike V @ DadCooksDinner says
Glad to know I'm not the only one!
charcuterie says
Beautiful. We have a SousVide Supreme and cook from frozen all the time. You're right, I wondered the same thing about people buying in bulk. Now we just spent a little extra time seasoning and vac sealing our fresh Costco steaks for later use. The convenience almost feels like cheating!
Mike V @ DadCooksDinner says
I use both fresh and frozen - frozen new york strips, tenderloins, ribeyes, flank steak; and frozen chicken things and pork shoulder chops. I haven't noticed the iron taste. Do you have a link to the paper you mention? I'd like to read it...