Filet Mignon

Author

Christian Rhody

I like cooking in general and use my sous vide mainly for steak, but will try anything twice...except dog doo doo...you only try that once.

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 128.5F / 53.6C

Ingredients

• 1 filet mignon 12-16oz
• Salt
• Penzeys California seasoning

Directions

1. Set your Anova Sous Vide Precision Cooker to 128.5ºF / 53.6ºC.
2. Liberally season filet with flaky sea salt and Penzeys California seasoning. Penzeys California seasoning consists of dried red and green bell pepper, telicherry black pepper, granulated garlic and onion.
3. Vacuum seal filet and submerge in sous vide bath and cook for 2-2.5hrs.

Stovetop Cast Iron Sear

1. Remove from sous vide bath and bag. Pat dry and sear in a 400° cast iron pan, approximately 1 minute per side, making sure to sear all sides. Serve with sauteed veggies and a baked or twice baked potato.