WAGYU Filet Mignon / 8 hours

Take your BBQ to a whole new level with this perfect MEDIUM-RARE Filet Mignon recipe. This recipe works for any type of beef but I recommend using a 6.0 oz Snake River Farm Black Grade WAGYU Filet Mignon. The 8 hrs sous vide bath is the ideal time to render the fat in the marbling (giving the roast a flavor that cannot be obtained otherwise), while tenderizing the meat to perfection. This recipe is perfect for a MEDIUM-RARE roast. But you may want to adjust the target temperature to taste: -Rare: 120 to 125 degrees F -Medium: 140 to 145 degrees F

Author

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Wagyu Recipe

Prep Time: 00:15

Recipe Time: 08:00

Temperature : 131F / 55C

Ingredients

• 6.0 oz Snake River Farm WAGYU Filet Mignon (Black Grade)
• 1 tsp Diamond Crystal Kosher Salt
• 1 tsp ground black peppercorn
• 1-2 tbsp olive oil (enough to brush entire pan)
• 1/2 tsp of butter (Recommended: Black Truffle Butter)
• Guerande sea salt (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC
2. Remove Snake River Farm Filet Mignon wrapping, rinse, and pat dry. Trim the Filet Mignon to remove fat and silver lining if/as needed.
3. Mix the salt and pepper and rub the Filet Mignon evenly with salt/pepper mix.
4. Place in bag. Optional, to taste, add: - 1 sprig of thyme (1/2 half on each side); - 1 sprig of rosemary (1/2 half on each side); - 1 clove minced garlic. Position thyme, rosemary, and garlic evenly on both side. Vacuum and seal the bag.
5. Place sealed bag in Anova cooker and let the meat cook for 8 hours uninterrupted. Make sure to note starting time in case program gets interrupted.
6. After 8 hours, take bag out of cooker. Pat dry, and brush with olive oil.

Finishing Steps

1. Place on hot cast iron pan and cook each side for 2-3 minutes or until obtaining desired bark (crispy dark layer of seasonings and flavor that builds on the outer layer of your bbq).
2. Remove Filet Mignon from grill and place on a cutting board. Sprinkle with butter and cover loosely with aluminum foil until the butter melts. I personally LOVE and recommend using black truffle butter. I find it to be the best match to any beef cut, but it has a very strong flavor which is not to everyone’s taste.
3. Slice and serve. Sprinkle with Guerande sea salt to taste (optional).
4. ENJOY and remember to leave a review if you liked this recipe :-)