Do ok? Filet Mignon, 2hr @54C sous vide, light sear.

by nani-sensai

15 Comments

  1. joost00719

    I’ve never tried sous vide. What do you do after the sous vide? Let it cool down or immediately into the pan?

  2. FunFlaCouple1

    Beautiful! This is the year I get into this sous vide business! I’ve been on the fence for a while but, the results CLEARLY speak for themselves!

  3. korn_michael

    Yeah dude! Good stuff there. Steak looks perfect. For my taste, the sauce looks a little too thick, but who cares

  4. ANotSoFreshFeeling

    I prefer my steaks to not have been given a bath.

  5. chinaufo31

    Sauce looked thickened with some starch (maizena or something similar ) ?

  6. Bill99berg

    Filet mignon sous vide? 2 hours no less! Why? Honest question. The cut is very easy to prepare. No fat to render, very nice to eat rare and if you want it more done you keep it slightly longer in the pan. Just check for the desired temp. I’m very confused.