Filet Mignon is a great cut of steak that is tender and juicy. Generally a filet mignon steak is prepared with bacon wrapped around the steak. This recipe leaves out the bacon as it takes away from the beef flavor when using the Sous Vide method. Instead of the bacon, a simple trussing is used along with some aromatic herbs and garlic. Set your temperature to the exact doneness you desire. The precision in temperature control will make cooking a steak simple.
4 Filet Mignon steaks cut 2 ½” to 3” thick
Salt and pepper
4 sprigs fresh thyme
4 tbsp garlic powder
1 tbsp vegetable oil
2 tbsp bacon fat
2 tbsp unsalted butter
For the Filet Mignon Steak
- Preheat the water bath to your ideal doneness (see temperature chart). We suggest 126°F for a nice medium rare. The temperature can be set higher or lower depending on your desired doneness.
- Season both sides of the Filet Mignon steaks with the garlic powder, salt and pepper. Place the steaks along with the thyme into a bag and vacuum seal it or use the water displacement method.
- Place the bagged Filet Mignon steaks into the water bath and let it cook for 2 hours.
- Remove the Filet Mignon steak from bag. Pat dry with paper towels. Salt and pepper the steak on both sides.
- In a large cast iron fry pan add the oil and heat until the oil shimmers. The pan should be very hot. Add the butter and the bacon fat to the oil. Once they melt place the Filet Mignon steaks in the pan and form a crust on the surface basting continually with the butter and the bacon fat. After a minute flip the steaks and form a crust on the other side. Remove the steaks and place on a cutting board.
- The steak does not need to rest as it was cooked Sous Vide. Serve with a baked potato and some onion crisps.
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