Melt in Your Mouth Sous Vide Tenderloin Steak (Filet Mignon)

Name: Melt in Your Mouth Sous Vide Tenderloin Steak (Filet Mignon)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: Four 6oz, Capital Farms Tenderloin Steaks; Kosher/flake salt; Freshly ground pepper; 4 sprigs thyme or rosemary (optional); 2 cloves garlic (optional); 2 tablespoons (30ml) avocado oil (if pan-searing; optional); 2 tablespoons (30g) butter (if pan-searing; optional)

February 10, 2023

Looking for a consistent and easy way to prepare your Local Arizona Tenderloin steaks? Look no further than the sous vide and sear method. Seriously this will have your dinner guest thinking you’re a professional chef. Simple and easy for a week night dinner, yet offering sophisticated flavor for that special occasion. This recipe makes the best tenderloin (filet mignon) steaks in Arizona!

Ingredients

Four 6oz, Capital Farms Tenderloin Steaks
Kosher/flake salt
Freshly ground pepper
4sprigs thyme or rosemary (optional)
2cloves garlic (optional)

2tablespoons (30ml) avocado oil (if pan-searing; optional)
2tablespoons (30g) butter (if pan-searing; optional)

From Start to Dinner:

Prep: 15 mins

Cook: 70 mins

Active: 20 mins

Total: 90 mins

Equipment

Sous Vide (Anova Precision Cooker)
Heavy Cast Iron or Stainless Steel Skillet or Grill

Cook Time Chart
Doneness	Temperature Range	Timing Range
Very rare to rare	120°F (49°C) to 128°F (53°C)	1 to 2 ½ hours
Medium-rare	129°F (54°C) to 134°F (57°C)	1 to 4 hours
Medium	135°F (57°C) to 144°F (62°C)	1 to 4 hours
Medium-well	145°F (63°C) to 155°F (68°C)	1 to 3 ½ hours
Well-done	156°F (69°C) and up	1 to 3 hours

Instructions

Preheat a sous vide cooker to desired final temperature. (See note for temperature and timing charts, or find the same charts here.) Place your pre-packaged portion cut Capital Farms 6oz Tenderloin Steaks in the sous vide for desired time according to charts.

To Finish in a Pan: Turn on your vents and open your windows. Remove steak from water bath and package, carefully pat dry with paper towels. Salt generously and allow to rest for a few moments. Add avocado oil to a heavy cast iron or stainless steel skillet, then place over the hottest burner you have and preheat skillet until it starts to smoke.

Gently lay steak in skillet, using your fingers or a set of tongs. If desired, add a tablespoon of butter, the thyme, garlic and shallots and begin to baste (for a more clean tasting sear, omit the butter at this stage).

After 15 to 30 seconds, flip steak so that the second side comes into contact with the pan. Repeat, flipping steak every 15 to 30 seconds, until it has developed a nice brown sear, about 1 ½ - 2 minutes total. If you did not add butter earlier, add butter to skillet about 30 seconds before steak is done for added richness. Add fresh cracked pepper and salt to taste.

To Finish on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Remove steak from water bath and package, carefully pat dry with paper towels. Place steak directly over hot side of grill and cook, turning every 15 to 30 seconds, until a deep, rich crust has formed, about 1 1/2 to 2 minutes total. If the fire threatens to flare up as the steak drips fat into it, suffocate the fire by closing the grill lid until the flames die out. Alternatively, transfer steak to cooler side of grill, using a set of long tongs, until flames subside. Do not allow steak to become engulfed in flames.

Transfer cooked steak to a cutting board or serving platter add a tablespoon of butter, thyme, and fresh pepper. Salt to taste.

Bon Appetite. Eating Better Together.