Filet Mignon Allegro

Warm red center. Simple to create. Amazingly memorable flavor. Superbly tender.

Author

TK Mueanprayoon

Thai and American Cuisine

Place 14 oz. Prime Filet Mignon in Ziploc or Anova cooking bag with desired amount of Allegro brand marinade. Adding 1/2 cup to 1 cup will ensure the steak will sit with the entire bottom surface completely covered if placed flat in the refrigerator.
Place in refrigerator for 8 hours
Remove bag from refrigerator after minimum marinating time, and drain all liquid.
Place 2 tbsp. of butter, 1 pat on either side of the steak, and seal the bag with the air removed.
Clamp bag to the side of the sous vide water container and allow to submerge for 15 minutes or until the steak reaches a relative room temperature.
Begin the Anova cooking timer and cook for 1 hour and 25 minutes.
After elapsed cooking time, drain juices from bag, and place steak on plate to rest while immediately heating a sauté pan to medium high heat with 3 tbsp. butter.
While oil and butter are heating, generously coat each side with salt and pepper.
Once oil and butter has reached a high temp but before significant amounts of butter have browned, sear the steak for 60 seconds on each side, gently spooning melted butter and oil on each surface.
Let steak rest for 5 minutes before cutting diagonal slices. Serve alongside lemon orzo with spinach and pine nuts, garlic mashed potatoes, edamame, and penne with feta and cherry tomatoes for great flavor pairings. Serve atop a Caesar salad for a light lunch.