Sous Vide Steak with To-Die-For Sauce

FILET MIGNON! And if that isn’t reason enough to pull up a seat, what if we told you we’re cooking it in the sous vide! This recipe for sous vide filet mignon was born a few months ago when I was without a working stove (though I did have a hot plate for searing). This set-it-and-forget it cooking method is a winner for a few reasons:
- No standing over a hot grill or firing up the oven in the middle of summer.
- Foolproof method for cooking steaks to the exact internal temperature that you prefer.
- You don’t have to wield a thermometer constantly and guesstimate whether or not it’s done to your liking.
- It’s a fun technique to learn
- It creates the most delicious steak, especially when you add aromatics.
We run though the entire process and all the details in our recipe article, but we do want to share one quick note before you head out to buy a filet mignon or two. This method works best with steaks that are at least 1 ½ inches thick. If you’re using thinner, drop the time down to 30 mins. If you’re using thicker steaks, cook for at least 1 ½ hours. HUGE shoutout and thanks to the hard working folks at @iowabeefcouncil for sponsoring this #beefrecipe!
Get the full recipe (and all the details on this cooking method) here: zestfulkitchen...

[@newtonbridges2574]

😊 looks good 🙂

[@claudinebernadettejimdar1681]

Filet Mignonette is a tough cut of meat. Hopefully it works out. But Personally, I would never try that method. Only because Sous Vide is not my style. I’m into grilling meat or Flat Top.