Sous Vide Filet Mignon
I received a Sous Vide for Christmas! I have seen this type of cooking on the cooking shows for many years. I'm 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 crust that we all love!
A glass of Cabernet Sauvignon is perfect with this dish!
Wine & Spice Makes Everything Nice!
Habanero Salted Caramel
Salted Caramel is soo delicious! It hits all the flavor notes… To kick it up another notch, I used Habanero Salt! Sweet, Spicy & Salty! Sooooo good!!!!
Habanero Salt is wonderful on just about anything from popcorn to shrimp. It adds a little bit of a punch to the tongue. Perfect for the individual that likes their food a little spicier than the rest of the family. And to boot, it is GORGEOUS!
When you make this confection, let the caramel cool complete and harden slightly so that the surface is just a bit sticky. You want the salt to remain in pieces and to be crunchy not melt.
Great for the holidays as family treat, and it makes a wonderful gift!