Fillet Mignon

Fillet Mignon

Author

Ongie Bird

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 145F / 62.8C

Ingredients

• Beef Tenderloin
• Salt, pepper/ Montreal steak seasoning
• Olive oil
• Butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 145.0ºF / 62.8ºC.
2. Season fillet with salt pepper and Montreal steak seasoning
3. Vacuum seal fillet
4. Once water is heated to 145.0 place steak in water and set timer for 2 hours. (Time and temp set for a two inch thick fillet cooked to medium)
5. After 2 hours remove fillet from water to cool for around 15 minutes then cut the vacuum seal bag to remove the fillet and pat dry with paper towel.

Stovetop

1. Add 2 tablespoons of olive oil to a pan, turn to medium high heat.
2. Once the oil is hot add a pat of butter to the pan baste the fillet with the butter and sear the on all sides.
3. EAT!!!