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
Scale
- 6 (6 ounce) filet mignon steaks
- 1 tablespoon kosher salt
Parmesan gremolata
- 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
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 1/2 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