Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2020 > 08 > 2020-08-29_Sous_Vide_Filet_Mignon.html
Sous Vide Filet Mignon
/posts/2020/08/2020-08-29_Sous_Vide_Filet_Mignon.html
You are viewing revision 8347b4ee from 2021-01-20 15:00:37 -0700 (specified "2021-01-20 15:00:37 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=8347b4ee to a URL.
See the help page for more information.
I made sous-vide filet mignon[@rev] at 137°F for about 2 hours. I cut up beef tenderloin and used salt, pepper, and fresh rosemary (with less pepper on the one that was for Caroline).
I used the gentle vacuum with double-seal.
When I was searing it, first rubbed the meat with canola oil and then added butter as I was going to try to add flavor.
It came out pretty good. I liked just having the rosemary though I still wish there was more flavor
Meredith also made her favorite green bean recipes[@rev]