Filet mignon (thawed in cold water)
Then in the sous vide for 2 hours at 131.5°.
Ice bath, then I seared one side, flipped, added my blue cheese crust and put under the broiler just to brown. So I don’t think I over seared? Anyways it was still tender but it looked weird, like something was off with the muscle fibers. The taste was muted for a filet, just not very beefy. I typically buy my meat in bulk from my butcher and vacuum seal and freeze. Just wondering if anyone’s seen this before. I feel like typically when I do 130/131.5° for two hours it’s a lot more red.
by IndividualPart3831
11 Comments
How hot was the sear and for how long?
The sear i usually do is 1min per side in a cast iron pan with avocado oil or butter. Maybe the broil is unnecessary but my guess is your sear wasn’t hot or long enough if you felt you needed the broil to brown
Freezing can definitely impact texture. Also, filets are known for being tender, but not having much beefy flavor.
Try again with a fresh never frozen, cut and compare. It *shouldn’t*matter that much, but freezing does weird things to meat sometimes.
Why thaw it in water? Just add some time to its bath.
The lack of strong beefy flavor is one of the reasons I never buy filet. To me, it just tastes like pot roast. I’d rather buy a nice sirloin or ribeye.
What was in the bag with the meat when you soud vide the filet? I assume no butter/fat…. if so, remove the fat as it pulls out the beef flavor
Why are so many of you down-voting the hell out of someone just asking questions? This sub is weird sometimes.
Cause you Sous vide’d it….
I stopped sous vide filets. Just sear in pan and roast to temp. Filet is already tender.
Could also just be a bad cut combined with the thaw then sous vide exacerbated it. Nothing seems off with what you did
Weird that it looks like it was actually CUT wrong but knowing how fillets are cut it’s just not possible