Chateaubriant with Green beans and Mushroom-Bacon sauce

Ingredients for 1

• 1 Kg Beef Filler Mignion

• 150 Grams Bacon, sliced to 1x1x1 cm cubes

• 250 Grams fresh mushrooms, sliced to quarters ( Preferably king oysters mushrooms )

• 250 ml Fresh Cream

• 2 Shallot Onions, chopped

• Fresh bunch Sage

• Fresh bunch of Thyme

• 50 Grams butter

• 200 Grams Fresh Green Beans

• 2 Tablespoon olive oil

• Salt

• Pepper

• Fresh grounded nutmeg

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF

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  Step 2

  Tie the fillet with cooking string to maintain its round shape.

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  Step 3

  Make some Sage butter - in a frying pan, put 30 grams of the butter and add the Sage bunch. Melt the butter, mix with the Sage and cook on low heat for 2-3 minutes - be careful not to burn the butter - strain the Sage leaves leaving clear Sage flavored butter only.

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  Step 4

  Rub the fillet with the Sage butter and generously season with salt and pepper

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  Step 5

  Cover the fillet with the Thyme bunch, put into the vacuum bag, drizzle the remitting melted Sage butter into the bag, vacuum and seal.

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  Step 6

  Cook in the sous vide at 54C for 1:30 Hours ( Rare )

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  Step 7

  Prepare the Mushroom/Bacon sauce : in a frying pan, melt the rest of the butter and fry the chopped onions until translucent ( 5-8 mins ), add the bacon and fry for 3-4 minutes until the bacon is golden. Add the mushrooms and cook for 6-8 minutes until the mushrooms are extracting some nice brownish liquids.

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  Step 8

  Add the cream and bring to a boil. Season with Salt, Pepper and some fresh grounded Nutmeg to taste - cook till the sauce thickens a bit and ready to serve.

• Step 9

  For the beans : With sharp scissors , trim the edges of the beans. Put the beans in a vacuum bag, add olive oil, salt and pepper, vacuum and seal.

• Step 10

  Cook in the sous vide at 85C for 20 mins. If you have only one sous vide tank, this step should be done after the fillet is ready as it requires a higher temperature.

• Finishing and serving

• Step 0

  When the fillet is ready, take it out of the sous vide vacuum bag and tap it try with a paper towel. You can add some of the liquids in the bag to the mushrooms sauce to add some meaty taste to the sauce - mix well.

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  Step 1

  Sear the fillet on a charcoal grill or a pan with some melted butter, turning it every few minutes on all sides. The fillet, right out of the sous vide, is rare - if needed higher cooking levels, sear longer on the grill/pan.

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  Step 2

  Slice the fillet into 2 cm slices.

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  Step 3

  Plate with the fillet covered with the mushroom sauce and serve with the sous vide beans.

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