Filet Mignon: Rate Plus/Med Rate
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 1
Kosher & Garlic Salt
Black Pepper & Smoked Paprika
Worcestershire, Dales & a few drops of liquid smoke with some minced garlic.
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
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Step 2
Season Steak and put in a large ziplock bag with the Sauces. Add a bit of minced garlic to the bag as well. Submerge the bag in the water and let sit under water for 1 hour.
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Step 3
Once the hour is up, remove the steaks and Pour the contents of the bag on serving tray/pan/plate.
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Step 4
Use tongs to grab the steak & sauté on a cast iron n skillet with butter olive oil & minced garlic. Or you can throw it on the Grill/Big Green Egg for just long enough to get the char on the outside...Maybe a coupe minutes on each side.
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Step 0
Using tongs remove the steaks one they get a nice char & place on serving plate/tray with the contents from the bag. I like to flip once to get the cooked marinade on one last time.
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Step 1
Enjoy!