Hello everyone!
First time using sous vide and the steak exceeded our expectetions.
I used two 200g fillet mignons, dry aged for 30 days. Pat dried it, covered it completely with black paper and salt, vacuum sealed it into one bag with slice of butter, crushed garlic clove and some rosemary. Cooked it at 54.5°C for 1h45m, then pat dried it, covered it in olive oil, and seared it on steel pan and basted with butter. I threw in also the butter/garlic/rosemary from the vacuum bag. Sliced it right away and it just blew my mind. Cannot recommend it enough. Just perfect medium/rare. Served with some baked potatoes. Enjoy.
by mateon_
11 Comments
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No butter
According to this sub butter will kill you or maybe something less serious. Waiting for butter police to arrest you.
It looks like it came out quite nicely.
You’re gonna get a bit of hate for putting butter and raw garlic in the bag, though. There isn’t really a reason to use butter (or any additional fat) in the bag for steaks, and it usually leeches flavor directly into the meat which isn’t necessarily useful. For raw garlic, there’s a risk of developing botulism when cooking it in an anaerobic environment, so the general suggestion is to use garlic powder or sauté or roast it pre-bagging.
You were supposed to pat it dry after it comes out of the bath and then add the butter and rosemary garlic to the pan when you’re searing….
Overcooked
I prefer my filet seared
I put some salt in a food processor with rosemary and been using that on my steaks for the bath and they have been turning out great
Congratulations! Our preference is also filets, and to be able to do a three-in stick fillet that’s edge to edge medium rare is truly amazing.
https://preview.redd.it/o835pl8melbg1.png?width=800&format=png&auto=webp&s=475a92aee62444df2494f04fb3b550fa935ed8cc
Screw anybody who says a FUKCING WORD about butter.
It looks amazing, I’m sure it was absolutely divine 💞