Filet Mignon with Red Wine Marmalade

335

Serves 4

 

INGREDIENTS

  • 4 pieces filet mignon (approximately 2-inches/5 cm thick)
  • 2 teaspoons (10 ml) garlic powder
  • 2 teaspoons (10 ml) onion powder
  • Salt
  • Pepper
  • 1/2  cup (96 g) sugar
  • 1 bottle (750 ml) red zinfandel
  • 1 small red onion, peeled and iced

 

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to desired serving temperature: 120F/48F for rare; 134F/56.5C for medium rare; 140F/60C for medium; 150F/65.5C for medium well.)
  2. In a sauce pan, reduce a bottle of red zinfandel with the sugar and the onion until it reaches a thick syrupy consistency.  Set aside.
  3. Sprinkle the steak with garlic powder, onion powder, salt and pepper and put into a cooking pouch with a few spoons of the red wine reduction.
  4. Evacuate as much air as possible and vacuum seal.
  5. Submerge in the water oven to cook at desired serving temperature for 3 hours.
  6. When cooking time has elapsed, remove filet from pouch, pat dry, and sear under broiler or on a hot grill just long enough to brown the surface.
  7. Plate the filet with a selection of seasonal vegetables, if desired, and a drizzle of the red wine reduction.
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  1. so this recipe serves 4? 1 pound of beef for 4??? and for some reason, garlic powder doesn’t sound gourmet.

    SousVide Supreme says: Nothing says you couldn’t double the recipe, if you prefer larger portions, but a 4-ounce portion of a delectable (and expensive) cut of meat seems reasonable. You could use roasted garlic instead or you could also use fresh garlic, saute it in olive oil first, and then add that to the pouch. Raw garlic, not so much. The perfect temperature for cooking steak (134F for medium rare in our book) is not sufficiently hot to let raw garlic caramelize and round out its flavors, so the result can be harsh, because the garlic is basically still raw. Garlic powder, however, will impart that garlic essence reliably. Give it a try; you might be surprised at how gourmet a simply cooked piece of meat–even round steak–can be when done sous vide. Even with garlic powder.

  2. Hi Guys, With this recipe, is it a whole piece of fillet of beef that is sliced at service or 4 individual steaks

    SousVide Supreme says: Yep! It is a 1-pound piece of beef tenderloin that is cooked and then portioned into 4 individual steaks and finished. You could, likewise, portion the tenderloin into steaks before cooking, then vac seal and sous vide them that way. Either way will work.

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