Sundance Pepper Steak Copycat
Brisket
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
(2) Filet Mingon steaks
(1) bottle Major Grey’s Mango Chutney
Baby spinach (2) handfuls
(3) Russet potatoes (large)
1/2 C Buttermilk
1/4 Heavy cream
Peppercorn (whole, to be lightly crushed)
1/4 t white pepper
3/4 t kosher or sea salt
Directions
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Step 1
In boiling water, blanch small handfuls of baby spinach. 15 seconds.
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Step 2
Boil potatoes for mashing. Drain, mash, then add buttermilk (warm), heavy cream (warm), salt, white pepper. Mix until fluffy.
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Step 3
Season Filet Mignon with salt and coarse pepper. Vacuum seal and place in water bath with your SV device set to 131 deg for 3 hours. CHEF’S NOTE: at this temperature and time the filets came out closer to medium but were juicy and beautifully tender. Adjust temp and time to your personal preference.
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Step 4
Remove filets from bath, pat down with paper towel to remove liquid from entire steak surface. Take lightly crush peppercorns and smash onto filet top and bottom. Prepare a cast iron or carbon steel pan for searing. I used avocado oil then added butter to spoon over meat. You want the butter to brown but not burn, mixing with avocado oil (high smokepoint) helps a lot.
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Finishing Steps
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Step 0
Plating - Layer mash potatoes, the baby spinach, then Filet Mingon the the heated mango chutney. Enjoy.