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Filet Mignon ala Dave the Cook and Janet




Source of Recipe


Dave the Cook at eGullet.org


Recipe Introduction


Just adding this to the site to record the timing and temperature for SV’ing the filets. It’s a higher temperature than I would have thought, but Dave promised it would give me the medium-rare results I wanted, and he was right. I cut my own filets from a beef tenderloin – they were about 3-inches thick and I tied them around the “waist” with string to keep them in shape. I was cooking 3 of them and managed to get them all into one vacuum bag with space around each of them. Filet mignon is never going to be my favorite cut of steak, but this is the best way of cooking them that I’ve ever had.


List of Ingredients




Filet mignons seasoned (I used Montreal Steak Seasoning) and vacuum bagged

Recipe



SV the bag containing the steaks at 136F for 2 1/2 hours. Remove from the bag and dry well. Sear on high heat in vegetable oil (or a mixture of butter and vegetable oil) in a heavy skillet (I used cast iron).