A filet for my love – cooking steak sous vide
A great cut of meat plus sous vide cooking equals an ultra tender dinner!
My beautiful wife wanted filet for Valentine's Day dinner, so damn it, I made sure she had a damn good filet for dinner! But I wanted to elevate an already great cut of meat by making it ultra tender and even more flavorful!
To do that, I started out with two quality filet from one of our local grocery chain stores. Sprouts Markets have become our go-too supermarket for high quality meat, especially when it comes to filet. The filet from Sprouts is pretty much the best I've had!
I started with some quality steak!
To enhance the already quality cuts of meat, I trimmed them of any excess fat, tied them into a more uniform shape with butcher's string, and then rubbed it in a truffle parmesan rub. Then, I vacuum sealed the filets, each with two pats of butter. To ensure the filets would be perfectly, evenly cooked and ultra tender, I used the sous vide method to cook them. I set my Anova Precision Cooker to 127°F (53°C) and let the filets go for one hour and fifteen minutes.
The rub was so good I could have eaten it with a spoon!
All trimmed up, tied up, and rubbed for sous vide cooking!
Ready to take a hot bath!
When the sous vide cooker was finished, I dumped out the water and unsealed the filets from the vacuum sealed pouches before patting them dry. All of the juices from the filet and butter that was in the pouches was reserved for later use. Fresh ground pepper and truffle salt was then applied before the filets were dropped into a hot pan with truffled olive oil for a very quick searing. After the searing, the steaks were set aside, and freshly chopped onion and mushrooms were added to the hot pan, along with the reserved meat juices and more truffled oil, truffle salt, and fresh ground pepper. The veggies were sautéed until soft, and then plated with the steaks and mashed potatoes that my wife made to go with our dinner.
Out of the sous vide bath, meat doesn't look all that attractive. But just a few finishing steps will transform that!
Dinner was sooooooooo good! The filets looked absolutely beautiful, being perfectly and evenly cooked medium rare through the center with just a touch of crust from caramelization on the outside. The steak was very, very tender and very flavorful. The beefy flavor that results from sous vide cooking, with all of the meat retaining most of it's flavorful juices, was very pleasant. It had a slight hint of earthiness from the use of truffled cooking ingredients, a little salty and savoriness, and a slight bite from the fresh cracked pepper.
Patting the meat dry and then searing it not only makes it look beautiful, but helps finish the cook by finishing the flavors with the Maillard Reaction!
I think these filets rank at the top of the best steaks I've ever cooked!
Mmmmmmmm! Perfectly medium rare through the center, packed with flavor, and sooooooo tender!
I really can't wait to cook filet using this method again! The flavorful-ness and tenderness can't be beat. I think this is now my most favorite way of preparing steak!