Filet Mignon: Rate Plus/Med Rate

Author

Casey Smallwood

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 129F / 53.9C

Ingredients

• Kosher & Garlic Salt
• Black Pepper & Smoked Paprika
• Worcestershire, Dales & a few drops of liquid smoke with some minced garlic.

Directions

1. Set your Anova Sous Vide Precision Cooker to 129.0ºF / 53.9ºC.
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.
3. Once the hour is up, remove the steaks and Pour the contents of the bag on serving tray/pan/plate.
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.

1. 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.
2. Enjoy!