Chateaubriand

Anova Culinary

Author

Martin M

Home Food Nerd

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

Directions

  1. Dry filet and season well with salt and pepper
  2. Place in vacuum bag and place in fridge for up to 24 hours
  3. Cook sous vide for 2 hours set for preferred temperature
  4. Remove from bag, dry and then finish in hot pan basting in butter until brown on all sides
  5. Rest for 15 mins

Finishing Steps