Description
Sous Vide Filet Mignon with Shallot-Rosemary butter recipe - tender filet mignon, perfectly cooked edge to edge.
Ingredients
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sous Vide
- Cuisine: American