Sous Vide Filet Mignon with Shallot-Thyme Butter
Special thanks to my friends at Certified Angus Beef for the steaks used in this post.
[Vacuum sealer hisses as it wraps filet mignon steaks]
It’s the middle of grilling season! Why are you cooking indoors?
[Bagged steaks slide into the sous vide water]
I know the weather says it’s going to rain, but the storm is passing to the south.
[Rain starts pattering on the deck]
It’s not going to rain for long. The rough stuff is going to blow over.
[Rain increases to a constant drumming]
Don’t worry, it will be over soon. Just a quick shower.
[60 minutes later, rain is sheeting across the windows]
I give up. Heat up the cast iron. It’s time for dinner.
[Hissing steaks sear in the pan]
Mmm. Those look good. Too bad they’re not grilled.
[The clouds part, unveiling a rainbow]
Recipe: Sous Vide Filet Mignon with Shallot-Rosemary Butter
Equipment
- 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)
Sous Vide Filet Mignon with Shallot-Rosemary butter
Prep Time: 10 minutes- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
Yield: 4
Category: Sous Vide
Cuisine: American
Print Recipe
Pin RecipeDescription
Sous Vide Filet Mignon with Shallot-Rosemary butter recipe – tender filet mignon, perfectly cooked edge to edge.
Ingredients
- 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
Instructions
- Sous vide the steak: Set the sous vide to 133°F/55.5°C for medium-rare plus. (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.). Vacuum seal the filet mignons in quart vacuum bags, 2 steaks to a bag. Drop the bags in the sous vide and cook for 1 hour, or up to 4 hours.
- Mix the Shallot-Rosemary Butter: Whip the Shallot-Rosemary butter ingredients until completely combined.
- Sear the steak: Preheat a heavy frypan over medium-high heat until searing hot. (I use a 10 inch cast iron pan for 3 or 4 filets, and preheat it for at least 5 minutes.) Remove the steaks from the vacuum bags and pat dry with paper towels. Set the steaks in the pan and sear on one side until well browned, about 1 minute. Flip the steaks, sprinkle with the coarse sea salt and fresh ground black pepper, then top each with a heaping teaspoon of the Shallot-Rosemary Butter. Sear until browned on the bottom, about 1 more minute. Remove to a platter and let the residual heat melt the butter on the steaks, then serve.
Notes
To cook from frozen, cook for at least 1 1/2 hours. You don’t have to thaw the steaks first – take the vacuum bag full of frozen steaks straight from the freezer to the water bath.
In the sous vide
Making the shallot-rosemary butter
Topping the seared steaks with butter
Notes
- 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.
Oh, my.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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