Tag Archives: sous vide filet mignon

Wagyu Beef Tenderloin and Green Beans

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu.  Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer) INGREDIENTS 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick salt and pepper to taste 2 sprigs fresh rosemary, divided use 1 recipe sous vide cooked Green Beans with Bacon (in their pouch) 1 tablespoon (15 ml) high-smoke point vegetable oil 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme water oven to 130F/54.5 C. Season the filets with salt and pepper and put them into … Read More

Pineapple Caribbean Jerk Filet Mignon Sous Vide

Courtesy of Juli Bauer of paleOMG.com   Serves 1 INGREDIENTS For the filet mignon 1 TX Bar Organics Filet Mignon 1 slice bacon ½ cup (114 g) chopped pineapple 2 tablespoons (30 ml) diced red onion ¼ teaspoon (2.5 ml) minced jalapeno For the sauce 2 garlic cloves, peeled and minced 4 tablespoons (60 ml) olive oil 2 tablespoons (30 ml) coconut aminos 3 tablespoons (45 ml) honey 1 tablespoon (15 ml) apple cider vinegar 1/2 lime, for juice only 1 teaspoon (10 ml) dried thyme ¼ teaspoon (2.5 ml) ground ginger ¼ teaspoon (2.5 ml) cinnamon ⅛ teaspoon (12.5 ml) … Read More

Filet Mignon with Red Wine Marmalade

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 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.) 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. Sprinkle the steak with garlic powder, onion … Read More