Sous Vide Filet Mignon

Tenderloin is expensive. Make the most of your pricey premium cut by cooking it sous vide, then finishing with a quick sear on the stove. chfstps.co/2klmUAG
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[@davidkitchens3404]

*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*

[@laurafegely2662]

So I have had the Anova for a couple of months kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.

[@marcoscabo9784]

Just call the channel Joule...

[@thatdudebro]

or "joule advertisement channel"

[@qwertt14]

just call it whining people will whine about joule

[@thespectator2976]

Joule Food Channel, and no, u cant get your hands on Joule in Europe. UNSUB for now :) catch you later

[@lukaszlanginger]

Get the Anova, works perfect for me! ChefSteps is still good for recipes I guess...

[@Enucentro]

Lukasz Langinger

[@lenhister]

Past 2 weeks there have been 5 videos. All Joule advertisements. Do you lack the social awareness to realize your viewers aren't idiots and will leave?

[@bbx221]

They film all at the same time so by the time people comment the videos have already been done.

[@trumplizard6877]

then why do you take the time to click on the video and leave a comment?

[@nangin_]

Rikky but if I were them I would release the vids separately

[@issacsams7296]

lenhister grow up. These guys are a business and are acting like it. What business in the world doesn't advertise their product? No one has a gun to your head to watch these videos.

[@bbx221]

What do you even mean lmao.

[@DarwinsTable]

I knew it's another JouleStep episode since I saw the thumbnail.

[@DarwinsTable]

And it's always the same thing dammit-veggie puree, a filet of meat and a quickie salad. Every time!

[@jd5787]

"put a little butter", puts the whole stick ;)

[@inuyashaspet]

I wish you guys would go a bit more in-depth with these videos for those of us who already bought Joule, because I know you take care of painstaking details when you cook. I think we've had plenty of "Intro to sous-vide" videos for now!

[@nolidge1016]

Did you download the chefsteps app? They go a little more in depth.

[@gregg48]

they have a website y'know

[@inuyashaspet]

I've gone through their app and their website, and funny enough I learned the most from their comments sections where people ask specific questions (eg. patting meats dry before searing, what to do with cheap/tough cuts, specific sous-vide egg times because their egg calculator isnt realistic, etc.)

[@bobdolendeath7776]

Greg G - Check out their 'Mastering Leg of Lamb' vid from March 22 2016... see if you can spot the difference between a commercial with some info and info with a dash of commercial.

[@yaimamartinez9576]

bassboost I think you need to BUY the classes

[@TheStallion234]

Look, I get the outcry about everything on this channel being Joule related, but to be honest, if you strip away the fact that they use Joule and just cook the steak by your preferred method, it's a pretty nice recipe with that puree and salad. Joule is their baby, they're going to keep promoting it, but when it comes down to it, this is all free content. So take away whatever information you can from the video, even if you don't have a sous vide cooker at home.

[@bobdolendeath7776]

Pretty sure they monetize their videos. The don't put that much originality in these videos to have them completely free... Granted I know youtube bucks aren't very rewarding, but the videos definitely cost money to make, they can't be funding them entirely out of pocket. And I'll definitely be trying my steak cooking method and mixing it with their sides/plating. All in all it should still wow my fiance'.

[@TheStallion234]

I didn't mean they're free to produce. I was saying they're free for us to watch so we shouldn't complain so much. PS, I made the broccoli puree last night. So easy and delicious.

[@bobdolendeath7776]

That makes sense. Good to hear, did you get the specific brocoli puree instructions on the website?

[@TheStallion234]

Nah, I just eyeballed it. Really simple though. I sauteed some garlic and onions in olive oil, added the broccoli and some chicken stock just to create a little extra steam to soften them up, and then blended it all together. Checked for seasoning and that was it. Really good.

[@vegasrenie]

TheStallion234 - Or you can just get another brand of sous vide machine, and follow the directions from there! I opted not to get Joule because I have no need for Wi-Fi or Bluetooth in order to cook food. Your mileage may vary.

[@PatchJeffa]

can you show us how to sous vide that mustache

[@bobdolendeath7776]

Taking bets on the next video...

[@dexter2811]

Juicy duck on Joule?

[@mikehawk2148]

DIego AG tsss get out of here! And what, they would make like a purée and a salad to go with it? That's crazy

[@100nitrog2]

I'm going to go out on a limb and say that it's going to be vegetable paste smeared on a plate, with a weird salad on top, and then a sous vide cooked protein on top of that.

[@Kihidokid]

Bob Dolen Death sous vide accessories

[@Kihidokid]

Bob Dolen Death NONONO A PROTEIN ON A BED OF VEG ON A FLOOD OF SAUCE

[@acf870]

Hopefully all the anti-joule ppl are gone so I can enjoy this channel in peace.

[@RealPortgasDAce]

acf870 Never! Down with Joule! Bring back the old stuff! Make ChefSteps great again!

[@dapeguer]

youre probably new to this channel, lol

[@SpykerSpeed]

Tip: make sure you PAT THE STEAKS DRY before searing them. Searing a wet steak is next to impossible and you only end up cooking the inside longer. I'd use a paper towel to get off the excess moisture, then put more salt & pepper on them before searing.

[@yuhboris304]

I'll still watch these videos, but before all the joule videos chef steps stood out from other channels because of their interesting recipes, techniques, and sophisticated-ness, but now they're just like any other channel

[@RealityIsTheNow]

Now they're worse, because all they do is shill. Like shitty used car salesmen. Scummy.

[@chocho12321]

to be fair, before they made joule 80% of their recipes were still sous-vide videos.

[@dexter2811]

The pekin duck, the crispy chicken, the biggest pastrami, the cakes, the dry ice series, the deep fried series, the gelees, the gels, the quail egg, the tofu, the pizzas... And I can go on and on naming NON sous vide recipes... a format that i miss a lot.

[@noahale]

MMMM, that peking duck recipe looks so good but I'm too lazy to make it lol.

[@foodisgood7607]

Diego AG he said 80 not 100

[@ronaldmhng]

chocho12321 But I think that’s why they made Joule😅

[@pccalcio]

Welcome to KZbin's comments section.

[@2Edgy4ThisPlanet]

pccalcio hell*

[@Maineliven]

how about we mention the dangers of heating up a Teflon pan to super hot the fumes can make you very very sick!!!

[@abudifeat50cent]

joule joule joule joule Joule JOule JOUle JOULe JOULE!!!!For fucks sake with JOULE!!

[@Sagittariuz912]

To the people who want to buy joule in Europe, just buy another sous vide cooker.

[@RaptorJesus962]

Frank Underwood like the Anova! Its pretty damned great!

[@ankejacobs6312]

My favorite part about this Channel is watching everyone freak out about joule.

[@shivrrrr]

Honestly, they are just rehashing content now for the purpose of showcasing Joule. ChefSteps, it is time to stop.

[@RandomGuy-ii6gg]

inb4 shitlins cone over to the comments and complain about sous vide,joule,chefsteps and this series.

[@Gquebbqco]

Bumper to bumper medium rare...just the wayI like it!

[@brickchains1]

"a little butter" *adds 4 sticks*

[@arixl7701]

I remember when you guys did recipes that weren't just advertisements for joule.

[@BeDoubleYou]

I member.

[@jjtc6881]

Yo they have to make a living.

[@Jjsb94]

Jack Sin Trendy? SousVide has been around for literally decades.

[@paxmowa]

Good luck temping and adjusting a pot of water for longer cooks, like 36 hour pork shoulder or something like that.

[@cheefussmith9380]

paxmowa just cover it. What’s the problem? I’ve done several long cooks with a Sous vide.

[@kdolanjr]

Look, I bought into joule when you first announced it, and I'm as carnivorous as anyone out there. But y'all need to get back to the science stuff. You used to post fun and interesting things that were really cool to learn - now it's like, all cooking with joule and searing in a pan. I'm all for sous vide, but you're beating a dead horse with some of these videos.

[@aldo1773]

these short vids are basically longer joule ads.

[@exmanitor]

Except that you can do exactly the same thing with ANY other sous vide machine.

[@cheefussmith9380]

Not really. They’re obviously pushing their product bc they paid for the video but like the other guy said, you can use any Sous vide.

[@hungrybynature4205]

At this point, I'm only subscribed to this channel for the negative comments lol

[@daniellarzzon]

Nonstick shouldn't be used for very high temperatures. Cast iron or carbon steel are better.

[@CarlinTran]

inb4 everyone else complaining about the joule infomercial.

[@Gquebbqco]

haha!

[@WzrdKing]

its a shame because if you watch other videos with this guy, he actually knows good recipes when he's not trying to sell joule

[@cheefussmith9380]

Ibahn Flanders I specifically came here looking for some tips on how to sv a filet. What’s the problem?

[@ChefkochBaba]

ok stoppp if i buy a joule do you stop with this spam?please!

[@danielleanderson6371]

Suddenly the "spam" turns into cool recipes you can use with your shiny new Joule.

[@yannuh688]

you do know u can do the exact same recipe using a different sous vide machine? literally they're only trying to simplify everyday recipes to help home cooks perfect dishes whats with the salt about joule smh

[@ShannonMcCraryH]

Bärliner Baba how is this spam? it is a recipe. If you don't like it then just not watch it or unsubscribe...

[@ignas9218]

Bärliner Baba Dude, you can use the same recipe without a sous vide machine. Stop complaining. Some of us joule owners love recipe videos like this.

[@ShannonMcCraryH]

^this^

[@paucceri]

*inb4 complaints from people still watching videos from this newer series despite knowing what's coming and that they won't like it*

[@andreasnielsen234]

Dear ChefSteps I'm from Denmark and i've been following you guys for a couple of years now. I love your videos and i've been wanting to try sous-vide cooking for a long time! Of course i was quite excited to see that you have developed your own sous-vide machine which looks amazing! - Unfortunately you don't ship outside the US and i guess that's understandable in the beginning of production. I'm going to Los Angeles in a couple of weeks for a vacation and i thought that now i could FINALLY get the Joule! - But then i find out that it runs on 120 V and that this could destroy the machine if used with danish outputs (240 V). I have close to zero understanding of how machines like this and electrical outputs works, so forgive me but - Why do you not make a version that runs on 240 V?!?! Now i am forced to buy a product from your competitors even though i'm travelling across the world, i can't even buy your product. Kind but dissapointed regards Andreas

[@DMminion101]

Well the standard in the US is that they use 120 V (because they are special like that and their power grid is out of date as well, but let's not get sidetracked here) Not entirely sure what to look for, but some american certified appliances does actually work at 240 V, and vice versa, (usually US devices goes pop in EU or EU appliances runs at half efficiency in the US, so your EU kettle will forever never hit the boiling point) IT is to my understanding that the Joule isn't designed to run at 240 V. Getting all the certifications and clearance to launch sale of Joule in EU is quite a headache and it will take time, which I hope will come through this year. I already got an Sansaire, but I still want a Joule, because of the compact size and it never hurts to have another sous vide at hand. And as we say 'alt godt kommer til den der venter' og held og lykke. While I sit here and pretend it's chefsteps-chrismas extreme edition. :D

[@matt_s_meeee]

Andreas Gjørup Nielsen why not use a step-down transformer?

[@DMminion101]

Problem is he needs to boost 120 V into 240 V and that's quite a task and for some too expensive.

[@matt_s_meeee]

Alexander Foghmar with all due respect, I think you got it the other way around. 240 output in EU and a device that only needs 120. You use a step-down transformer to change the 240 output to 120 output so you can use your 120 device. Step-down transformers are relatively cheap if you really want to get one.

[@DMminion101]

Oh, it's late 1am here. My mistake. But then, not sure if you can get in app store here yet and switching between app store accounts(a DK one and US) is slightly messy.(?)

[@racheltrue8]

All hail the mail carrier..... I FINALLY GOT MY JOULE

[@noahdale3750]

I love sous-vide cooking. I just wish they promoted recipes that went deeper then just cooking tender meats. They use to do so many awesome video with smoking meat and sides and sauces. I'm cool with this being a sous-vide channel but not a "how to cook a steak again" channel. Seriously they have like 10 videos on how to cook a steak.

[@TylerRay777]

You have a very similar persona to Matty Matheson.

[@kd1s]

Oh I've been using center cut filet mignon for a while via sous vide. Totally awesome.

[@iashakezula]

Made an impromptu Valentines meal with similar prep. My hubby liked the broccoli cream. I made some mashed potatoes with sour cream , had to add asparagus on the side lol. I’ll try with the radicchio next time .Having Sous vide device is the best. This video was nice simple and quick I don’t use non stick pans for searing and pat them dry

[@michaelburgess4040]

When's it coming to the uk?????????????

[@treesarecool12345678]

Michael Burgess yeah this is the only reason I'm still subscribed... really want to get my hands on one

[@Amatersuful]

order it from amazon

[@uatide]

Oh look another Joule video! What a surprise!

[@dpie4859]

Stope being mean to me: Sell it in Europe now! Or are you a Trump US only supporter?

[@psychrot]

Im starting to become really disappointed in ChefSteps. Used to love your videos. Even used to defend y'all sous vide-ing everything. But these are just plugs for Joule now. Weve seen these things before. Youre showing us again with Joule.

[@inigomontoya551]

You done now? Can we get back to the normal program?

[@michaelrowland2743]

I'm unsubscribing... as a 9-5er who also likes to cook well at home you are going beyond pretentious with everything Sous Vide. Most of your recipes have gone from "I could do that after work", to "I couldnt do that If I had the whole day to cook". I get it if you want one, or two sous vide recipes, but come on man! You started out with strong tips and recipes that I took to heart. Now you are just sell outs.

[@nachosevilla4027]

So much with the constant advertisements of joule but the damn thing is still not available for Europe...

[@dexter2811]

Buy the Anova... it´s a better piece as far as I know and it´s available in Europe

[@jamesze2363]

STOP IT WITH THE JOULE TUTORIALS, GO BACK TO OLD CHEF STEPS

[@bbx221]

But the old chef steps was also mainly sous vide lmao

[@dexter2811]

Nope, it wasn´t

[@jamesze2363]

+DIego AG excuse me?

[@dexter2811]

In response to +Rikky...

[@jamesze2363]

DIego AG Yea I see now, previously I didn't see Rikkys comment lol

[@lukehagi1905]

I just bought joule and was wondering how I can make lucky charms cereal out of it. I already have the lucky charms and milk but was wondering how I should use joule. If you could respond within a day that would be great because I have to make it for my kids tomorrow morning.

[@Cocinandoc9nDiego93]

Me compre un joule y no funciona y mucha gente tiene el mismo problema! Frustrante!!!! Y deseccionado de ustedes.

[@racheltrue8]

I'm just trying to watch a video, but there are always 1 min ads!!!

[@eainen]

So you're watching ads to watch an ad.

[@racheltrue8]

Maara Rainshield ahahahaha

[@josh6947]

Would you guys ever consider doing a subscriber recipe suggestion video, where people suggest classic dishes for you to make, and you guys perfect them?

[@tdylan]

A concern when cooking steak sous vide: What do you do when your guest want their steaks at different temperatures, so you can't allow them to sous vide until it's time to sear? Sous vide at the highest doneness isn't an option because the other steaks will be "overcooked." Do you sous vide at the lowest steak temp, remove it, then crank up the heat and wait how ever long it takes to bring the other steak up to temp, allowing the first steak to "hang out" while the other cooks?

[@vandaylen]

my two cents on it is that most people aren't too picky between medium and medium rare if they like their meat pink. I would just cook the steaks somewhere in that range; you get so much nice pink meat doing it sous-vide that everyone will be happy. If they like them rare or well-done, just do it on the grill or pan or whatever you're using, you don't gain anything from cooking something to well-done in a water bath. If you did want to get really fancy, a restaurant I worked at would prep their sous vide steaks by cooking a batch of rares, a batch of mediums, etc; then you just need to keep them cool and bring them up to temp before searing and serving

[@nicktube8825]

My advice would be cook to the most "undone preferred" in Joule, then finish to the desired temp in pan. It won't be as perfect but its the best I can think of right now.

[@VictorSanchez-ch8bz]

Next week Joule advertising Then Protein cooked mention joule about 3 time Then after Get a vegetable use joule and talk about joule Finally talk about how joule makes it great and a few more times about joule End it with order joule

[@herpsenderpsen]

i'm surprised he didn't cook the broccoli with joule.

[@busterbrown446]

I'm sorry but nothing can convince me to cook in a PLASTIC bag. Disgusting. What's the benefit if I have to brown the meat after 'cooking' it? Hard pass.

[@TechmagosCantido]

you'd think anyone subscribed to the Chef Steps KZbin channel would already know what low temp cooking is. thanks for the several ads though, unsubscribed.

[@HeetXS]

Did this in my igloo cooler via the "sous vide hack". Man, I cant get over it still. Was the most amazing Tbone and New york strip from winn dixie that, I haven't even had a piece of beef like this in a restaurant. Unbelievable. Key is to cook for 2-3 hours from what I have found. So tender and cooked to perfection at 129 degrees. I salted with pepper, garlic oil, and some rosemary. It's crazy people, try it. I added 3 large steaks, about 1 to 1.5 inches thick to the water. Have the steaks close to room temp. Dont want them too cold, it will cool the water. If you want to try it, get the hottest tap water, fill the cooler to a third. Then boil water, pour it in until it reaches the temp, may have to boil more than one pot of water. Get bags that seal well. Go for well more than an hour for super tender meat is my advice. Dont get me wrong, an hour is tender. But we can get crazy. Super hot pan, and turn at 40 seconds or grill on flame at the same time. Next im adding a strip of bacon!!!

[@madsnylarsen]

so.. another advertisement video for Joule, perhaps this is what chefSteps want to be, fine with me, but it's not why i subscribed to watch, so guy's... what'll it be ?.. it's confusing right now..

[@Eli-wu5jm]

Your Joule ad had me until "iOS or Android required." I don't need to clutter my smartphone with any more single-use apps, thank you very much. If you can give it an interface that doesn't require an app, I might reconsider.

[@Nothingt0do]

i have joule, i go through medium to medium-well steaks.. but why does my steaks looks orange kinda? not pinkish... at all.. i had fresh tenderloin.. so dont think its from bad meat or anything.. what could have been wrong?

[@gab.lab.martins]

Almost two weeks without anything new. I think I'm gonna start backing up their old stuff for when they inevitably shut their account down. Has anyone done that yet? Torrent, perhaps?

[@sathoryn9662]

God dammit! Don't tell me to go buy one! ... When are you guys shipping joule to EU so I can buy one?

[@bcknives4297]

I love ChefSteps, and I don't mind the Joule advertisements.. But, these videos are getting a little redundant. Not a complaint, just my opinion.

[@DONTXBREAK]

Chefsteps, I love your recipes and your old video content was fantastic. However this constant joule advertising is such bullshit. You have like 6 other videos on sous vide steak. For the love of god please go back to making original content.

[@MalakianM2S]

"Combine any protein..." For pete's sake, not only animals are viable protein sources. For a company like Chefsteps to carry on with this myth is a bit disappointing.

[@thomphaa]

hey chefsteps if you want the briccoli pure even greener put som bicarbonate in it .... and it goin to keep the green color ... for days .... cheers from Sweden.....

[@TearsBehindSmiles]

People used to complain about how they always did sous vide and it wasn't something home cooks could easily achieve, then they came out with an at-home sous vide product AND did a video on at-home sous vide without it, and people complain that their videos all use Joule and are just advertisements. Amazing.

[@youtubeaccount3480]

I have a question about cooking by Joule ... Putting Meet or what ever kind of food in plastic bags to cook, is it dangerous and not healthy and cause dangerous illnesses ????

[@tarstarkusz]

I cannot think of something I want less than an app controlled spyware device for cooking. Some things are indeed made better with an app.. Some things are NOT. This is in the not category.

[@michaelmcginnis210]

Interesting u consider urself an amazing chef but perhaps change your plating. "Very past 2007"

[@erwanrougeux1961]

Too bad, it's not available in Europe voltage... So saddd 😢

[@Sokasar]

I don't understand everyone's problem with them using Joule? This channel has always had an emphasis on cooking sous vide. Just because they use their own sous vide tool doesn't change anything. You can still use these techniques to make the dish at home with your own sous vide tool.

[@tomgrampersand]

What happened to the fun cooking videos with new ideas

[@FiZiKaLReFLeX]

This was a horrible explanation. Spent like half a minute cooking the steak and didn’t explain anything. Spent more time on the side dishes… who cares?

[@hershiekopper]

I use to be one of those "who cares if they advertise" type of guys. But this is actually getting annoying lol

[@brianc8148]

Curious why you guys always sear using a non stick teflon pan? It can't be your budget as the kitchen seems nice and some of your other equipment seems to be of high quality.

[@PLF...]

Whatever happened to searing pre-cook? By FAR the smartest if you don't want that grey ring you got there...

[@pauldjacobs]

Steak looks great, but this was an ad.... And to top it off he has Monetised it so I watched an ad before the ad.

[@d4n4r3y]

If Chef Steps were to go mobile and set up a food truck what would make it on the menu?! Food truck video series? Please!

[@yax75]

When is the Joule going to be available to Canada?

[@davidskidmore2525]

I am sure sous vide filet is good, it just seems to miss the point of the technique which allows you to tenderize typically tough pieces of meat that are packed with flavor.

[@EnriqueRegisPascalinRomo]

The more I watch this channel the more I get disgusted. This is grotesque. All full of chemicals and fake food.

[@T2uyu]

First of all, you don’t put the steak on top of salad. Second, what’s with drizzling oil after the steak is done and presented?

[@ruskojuruk6435]

did i can only prepare in sous vide before grill? how minnutes i need for fillet mignon preparing before grill ? how much days can stay in fridge prepared before be grilled ?

[@bo9718]

im not gonna boil my steak for 1 hour WTF, not only is that way too much time but also a waste of energy

[@bertaxfb]

all that time to make a simple steak...i know the sous vide is cool and blah blah...but you know..fucc that.

[@cheftuan]

can you sous vide popcorn?

[@NoName-nw5kn]

Do I need a pedophile stash to make this product work as advertised? I don't have the money for this and a white van filled with free candy.

[@hurcorh]

They're here to make a living not teach you all how to cook for free. Deal with the advertisement or go read a cookbook. Jesus.

[@adamstanton]

And if you run out of salt just stop by this comment section! Thanks ChefSteps for the video!

[@MarkWoodChannel]

Best $200 we've spent in the last few years, and if it also supports a vibrant cooking channel, totally worth it. The Joule so far for me is flawless, was telling my wife last night that it would be nice to have a log available of your usage. I've used it a ton too.

[@RasCricketSmallAxe]

Youre just an idiot who cant cook - congrats

[@masercot]

Did this with a pot of water and a thermometer. The steak was unbelievably tender...

[@PresupPoli]

I wish I could buy Joule in Canada.

[@heyitsmeshaz]

any update on when joule will be available in Australia?

[@fruitcocktail64]

Grant, anyone tell you thst you look like Idina Menzel? Well, you do.

[@pumpkingamebox]

I just had breakfast. But mmmm. I'm hungry again.

[@SethAHursey]

Why tf would you drench the steak in olive oil? Adds unecessive flavor that doesn't make sense

[@rileyodonnell8684]

Wait haven't I seen exactly this video here 8 times?

[@noonemate3616]

Should title your vids "How to cook like a lazy person with Chef Joule"

[@Sambora19]

How does joule cope if you want two steaks done at different levels? Say one rare one med rare? Do you just take one out first or can it warn you when to take out each?

[@alfonsouy2843]

Just change your channel name to "cook with jould" cuz that's all you do nowadays