Sous Vide Balsamic Filet Mignon
When it comes to cooking a steak, my favorite method is using a sous vide. I first heard of this method on a trip to Las Vegas to dine at Stripsteak, by world-renowned Chef Michael Mina. In this article, I modified his preparation for an at-home experience.
Ingredients
- 4 Filets Wagyu Beef Sliced 3 1/2'' thickness
- 4 Tbsp Olive Oil
- 12 Sprigs Fresh Rosemary
- 8 Cloves Garlic Peeled and smashed
- Black Pepper Freshly ground
- Salt
- 4 Tsp Garlic Powder
- 4 Tbsp Balsamic Reduction Plus more for serving
Instructions
- Preheat your sous vide machine to 130 degrees Fahrenheit.
- Season each filet generously with salt, pepper, and garlic powder on both sides.
- Prepare each filet for sous vide cooking by placing it in a separate vacuum seal bag. Add 2 cloves of smashed garlic and 3 sprigs each of thyme and rosemary to each bag.
- If you don't have a vacuum sealer, you can use Ziplock bags. Place the filets in separate bags, ensuring to remove as much air as possible by partially submerging the bags in water before sealing them completely.
- Drizzle 1 tablespoon of olive oil into each bag over the seasoned filets.
- Seal the bags tightly using a vacuum sealer or by ensuring there's no air left in the Ziplock bags.
- Once the water in the sous vide machine reaches the desired temperature, carefully lower the sealed bags into the water bath.
- Cook the filets in the sous vide for 40-45 minutes to achieve the desired level of doneness.
- While the filets are cooking, preheat a heavy-bottomed skillet, preferably cast iron, over medium-high heat with a drizzle of olive oil.
- Once the filets have finished cooking in the sous vide, carefully remove them from the bags and place them on a wire rack set over a sheet pan.
- Drizzle each filet with a generous amount of balsamic reduction.
- Ensure the skillet is hot before adding the filets. Quickly sear each side of the filets for 30-45 seconds, or until a golden-brown crust forms.
- Be cautious not to overcook the filets during the searing process, as they should already be cooked to medium-rare from the sous vide. Additional cooking time will result in a more well-done steak.
- Once seared, remove the filets from the skillet and allow them to rest for 3-4 minutes before serving.
- Serve the filets with an additional drizzle of balsamic reduction to complement the rich flavor of the steak.
Notes
Serve with whipped sweet potatoes and roasted vegetables for a balanced plate. Enjoy!
Your Local Steak Connoisseur,
Jessy Mattix