Sous Vide Peppercorn Filet Mignon

Sous Vide Peppercorn Filet Mignon | DadCooksDinner.com

Sous Vide Peppercorn Filet Mignon

I’m Home Alone. My family is at a cottage on Lake Erie…but I’m out of vacation days at the day job, so I go to work each day and come home to an empty house. I’m a big proponent of home cooking, but what do I do when I’m used to cooking for five, but suddenly only cooking for one?

In my case, I go out a lot more than usual – see my Instagram feed – but even that gets old. When I want to relax at home, and cook for one, I turn to my sous vide cooker.

Sous Vide Peppercorn Filet Mignon | DadCooksDinner.com

Steaks in the water bath

When my local grocery store has their “7 Steaks of Summer” promotion, I stock up. I vacuum seal each steak in its own bag, and drop them in the freezer. Then, when I need an emergency steak dinner for one, they’re ready to go straight from the freezer to the sous vide water bath.

Sous Vide Peppercorn Filet Mignon | DadCooksDinner.com

Adding the peppercorn crust

Today, I’m going with a filet mignon. There are actually two filets in my vacuum bag – I’ll have the second one for lunch tomorrow, if I can restrain myself and not eat them both. I like my sous vide steaks cooked to Medium Rare Plus, 133°F, about halfway between Medium-rare and Medium. I salt the steaks, add a peppercorn crust one one side, and sear them quickly in a cast iron pan.  Then I slice the steak, fan it out on a bed of baby spinach, call it a “steak salad”, and I’m a happy man.

Recipe: Sous Vide Peppercorn Filet Mignon

Equipment

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Sous Vide Peppercorn Filet Mignon

Sous Vide Peppercorn Filet Mignon recipe. Simple filet mignon, with a big hit of pepper, cooked perfectly in a sous vide water bath.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 2 filets
  • Category: Sous Vide
  • Cuisine: American

Ingredients

  • 2 thick (2 1/2 inch) filet mignon steaks
  • 1 teaspoons kosher salt
  • 1 tablespoons peppercorn blend, coarsely ground

Instructions

  1. Sous vide the steaks: 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. (You can freeze the steaks after vacuum sealing; if you do, cook them for at least 1 1/2 hours, up to 4 1/2 hours.)
  2. Season and sear the steaks: 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. Sprinkle the steaks evenly with the salt. Put the crushed peppercorns in a single layer on a plate and press one side of the steaks into the peppercorns to help them stick. Set the steaks in the pan, pepper side down, and sear on one side until the peppercorns start to brown and blacken around the edges, about 1 minute. Flip the steaks, and sear until browned on the bottom, about 1 more minute. Remove from the pan and serve.

Sous Vide Peppercorn Filet Mignon | DadCooksDinner.com

Sous Vide Peppercorn Filet Mignon

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Sous Vide Peppercorn Filet Mignon | DadCooksDinner.com

Sous Vide Peppercorn Filet Mignon

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Sous Vide Butter Basted Porterhouse Steak (from the freezer)
Sous Vide Flat Iron Steak with Baby Kale Salad
Sous Vide Strip Steaks with Maitre d’Hotel Butter
My other Sous Vide Recipes

 

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2 Comments

  1. Mike, quick question…..I am doing sous vide filets tomorrow night for my famialy who LOVE IT as well as 2 other famalies who have no idea what they have been missing! Some prefer medium well (cringe) while most prefer medium rare…. my plan is to cook all to medium rare then remove bag 1 and sear it for longer (med well) than I do bag 2 (med rare)…my question: any sear time recommendations or other approaches?

    • Other approach – cook in two batches. Cook the medium-well steaks first by starting them an hour early. (I don’t have a temp for medium-well – you’ll have to look it up). Then leave those steaks in the water, set the temp down to medium-rare, and add ice to drop the temp. Add the medium-rare steaks once your sous vide temp stabilizes. The med-well steaks will stay warm while the med-rare steaks cook. Then, sear everything at the same time.

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