Sous Vide Peppercorn Filet Mignon recipe. Simple filet mignon, with a big hit of pepper, cooked perfectly in a sous vide water bath.
- 2 thick (2 1/2 inch) filet mignon steaks
- 1 teaspoons kosher salt
- 1 tablespoons peppercorn blend, coarsely ground
- 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.)
- 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.
- Category: Sous Vide
- Cuisine: American