Scot’s Fillet Mignon

Fillet cooked then do a bourbon mushroom cream sauce with black pepper corn

Author

Scot Satterlund

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 134.5F / 56.9C

Ingredients

• Cream mushrooms black peppercorn garlic bourbon thyme sage

Directions

1. Set your Anova Sous Vide Precision Cooker to 134.5ºF / 56.9ºC

Finishing Steps

1. Spoon cream sauce over fillets enjoy