Sous Vide Filet Mignon

Posted by Wine & Spice on 1/12/2018 to Beef, Pork & Lamb

I received a Sous Vide for Christmas!  I have seen this type of cooking on the cooking shows for many years.  Soo excited to try it at home!


Today I am making filet mignon using this method seasoned with Up North Grilling, which has a fabulous peppery finish and lots of flavor complexity.  It is hand blended from coriander seed, coarse black pepper, red bell pepper, green bell pepper, onion, garlic, dill, coarse sea salt, caraway seed, thyme and lemon peel.  


Sous Vide is a French cooking method and it means “under vacuum”.  It is slow cooked in a temperature controlled water bath.  The Sous Vide circulates the water and the temp remains steady throughout the cooking process.


Cooking a filet mignon this way ensures that the meat is the same “color/temp” from edge to edge.  So, in my case perfectly medium rare all the way through.


Is is necessary to sear quickly after it is cooked to get the curst that we all love!


A glass of Cabernet Sauvignon is perfect with this dish!


Wine & Spice Makes Everything Nice!


Click here to see a printable version of this recipe.