WAGYU Filet Mignon / 8 hours

Ingredients for 1

• 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

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 131ºF / 55.0ºC

• 

  Step 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.

• 

  Step 3

  Mix the salt and pepper and rub the Filet Mignon evenly with salt/pepper mix.

• 

  Step 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.

• 

  Step 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.

• 

  Step 6

  After 8 hours, take bag out of cooker. Pat dry, and brush with olive oil.

• Finishing Steps

• 

  Step 0

  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).

• 

  Step 1

  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.

• 

  Step 2

  Slice and serve. Sprinkle with Guerande sea salt to taste (optional).

• Step 3

  ENJOY and remember to leave a review if you liked this recipe :-)

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