Sous vide filet mignon steak

Steak:

1. The best steaks are from fresh sirloin which was not frozen. I personally recommend the Zaczyk Beef Store, which lists the butchering and cutting date of the meat on its packages. When cutting the tenderloin into steaks, remember to carefully remove the fat and silver skin. A serving should be about 220g (8 oz.).
2. Sprinkle the steaks with salt and pepper on each side.
3. You can wrap the meat crosswise with butcher's twine. This will help it retain its shape during heat treatment.
4. If you have more time, you can marinate the seasoned steaks for 6 to 12 hours in the refrigerator. However, I usually skip this process.
5. Vacuum seal the prepared steaks together with the herbs and peeled, lightly crushed garlic.
6. If you don't have a vacuum sealer, slowly submerge the open bag with the meat and herbs in a pot of cold water. At the end, when most of the air has escaped, close the bag tightly with a clip or zipper. Remember to prevent water from getting inside the bag.
7. Using a sous vide machine or a pot and thermometer, heat the water to the intended temperature.
8. For the rare, heat the water to 49-52°C (120-125°F), for the medium-rare you will need a temperature of 54-57°C (130-135°F), while medium will be achieved at 60-65°C (140-145°F). Personally, I find that filet mignon tastes best at the medium to medium-rare stage.
9. Place the prepared meat in a pot of preheated water for 1.5 hours. Remember that the water temperature must remain the same throughout the process.
10. I recommend preparing the side dishes during this process.
11. Once cooked, remove the steaks, wait 5 minutes, then discard the herbs and thoroughly dry the meat with a paper towel.
12. Let the meat cool slightly (about 5 minutes), then fry it in a very hot pan with a little oil. Fry on each side for about 30 seconds, no longer. The meat is already cooked, all we care about is getting a crispy and golden brown surface.
13. After frying, wait 5 minutes before slicing. This way you will enjoy juicy and tender meat that is perfectly cooked from edge to edge.
14. Filet mignon can be served in many ways and with a variety of accompaniments. Match vegetables and sauces as you see fit. Remember, however, that the meat should be the center of this dish.

Cauliflower Puree:

1. Clean cauliflower and cut into small pieces.
2. Peel and chop the onion and garlic.
3. In a pot, melt the butter.
4. Over medium heat, sauté the onion and garlic (~5 minutes). The vegetables should soften without turning brown.
5. Add cauliflower, a sprig of thyme and cream or broth to the vegetables.
6. Cover the pot, bring to a boil, and then cook over medium heat for about 10-15 minutes. The vegetables should be soft and fall apart under pressure.
7. Once cooked, remove the thyme sprig and blend everything to a smooth paste. Add lemon juice, salt and pepper to taste.
8. For better results, you can press the puree through a fine sieve.

Pepper sauce:

1. Peel and chop the shallots.
2. In a pot, melt the butter and pour in the olive oil.
3. Add the shallot and the drained pickled pepper.
4. Fry over medium heat until the shallots begin to soften.
5. Add flour to the pot, mix all together and fry for about a minute (roux should be light).
6. Mix the roux with the broth and brine, pouring them in a thin stream and stirring all the time.
7. Bring the sauce to a boil, and when it begins to thicken, add the cream.
8. Reduce the heat and cook for about 5 more minutes.
9. Finally, season to taste with salt and pepper.

Glaze carrots:

1. Peel and slice the carrots. I like to cut them into thick slices.
2. Put the carrots in a pot and pour water over them. They should be completely covered.
3. Bring to a boil and then cook over medium heat for about 10 minutes or until tender.
4. Drain the cooked carrots and add butter, sugar and a pinch of salt to them.
5. Heat over medium heat for about 5 minutes, stirring the carrots with the sauce that has formed.
6. Finally, add chopped fresh parsley.

Recipe prepared in cooperation with the manufacturer and store Zaczyk.