Sous Vide Filet Mignon
Learn how to achieve the perfect temperature with sous vide cooking.
Omaha Steaks Filet Mignon
finely ground pepper
Following manufactures instructions, prepare water bath for 125°F.
Season filets on both sides with a pinch of salt and pepper.
Place filets in a sealable bag. Put a pad of butter and a sprig of rosemary on either side of the steak.
Submerge sealed bags into water bath and allow water temperature to return to the selected 125°F.
Allow steaks to sit in water bath for 1.5-2 hours.
Just before steaks are done in the sous vide, prepare your cast iron skillet and heat it up to 450°-500°F.
Remove bags from water bath, take steaks out and pat dry with a paper towel.
Place steaks directly onto hot cast iron surface and sear for 90 seconds—flip and repeat.
Remove steaks from pan. Let rest for 5 minutes before slicing.
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