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Home > posts > 2020 > 08 > 2020-08-29_Sous_Vide_Filet_Mignon.html
Sous Vide Filet Mignon
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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]