FILET MIGNON SOUS VIDE RECIPES

Steps:

• The first thing we need to do is to prepare the water bath and set the Sous Vide Cooker at 55.6°C / 132°F.
• Cut out of the Filet Mignon any excess fat, and rub with 1 tsp of olive oil, then insert it into the vacuum seal bag.
• Add the juniper berries and the bay leaves. Seal the bag.
• If the water has reached the target temperature, put the bag into the container to start cooking the Filet Mignon for 90 minutes for a Medium-Rare center.Cook the Filet Mignon for longer for more doneness.
• While it's cooking (or waiting for the water to reach the desired temperature), let’s also start preparing the red wine sauce.
• Pour 1 liter of red wine into a pot and put over low heat. Simmer until it has reduced a quarter.
• We can start to work on our vegetables by dicing them into large pieces, 2cm x 2cm.
• Take the chopped vegetables and boil them for 30 seconds each, and 10 minutes for the potatoes.
• When the vegetables are done boiling, put on a skillet over high heat. Toss 1 tbsp of butter onto it and add the vegetables to sauteé for 5 minutes at medium heat. Leave to the side when done.
• When the Filet Mignon is done cooking, let's sear the sides for that perfect charred exterior.
• Put on a pan at high heat with 1 tbsp of olive oil. Take the Filet Mignon out of the bag and add a small pinch of salt and a pinch of black pepper.
• Roast for 15-30 seconds per side. Season with more salt and pepper if you'd like.
• The Filet Mignon is ready to be served. Add the red wine sauce and vegetables as a side dish.