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Filet mignon

Steve_Haymore_479836

I have cooked filet mignon a couple of times and it doesn't have as much flavor as when I cook on my Weber charcoal grill. What am I doing wrong?

Steve Haymore

Haycpa@aol.com

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Comments

FrankM_3301

You're just not going to get the same flavor profile grilling vs sous vide, though you can combine the techniques. See this, for starters.

pd3ski_278514

I don't think you're doing anything wrong. What is your procedure when doing it with Joule? How big a cut?

Minh_Huynh_48807

Sous-vide flavour will never be same as charcoal. I do my steaks at times with the Big Green Egg at 215-225 for 40-45 min and the smoke flavour is awesome. (Reverse sear method) You will not be able to replicate that with SV. Different technique for different taste. Each have their own flavour profile.

brian_martin2001

Hi Steve:

This is just my 2 cents worth. Filet mignon is not a preferred cut of mine. Due to it's position in the animal, it does almost nothing. This allows for it to be incredibly tender, but also keeps it from developing very much flavor. Don't get me wrong, it tastes fine, but, in my opinion, it's not the best tasting cut either. This cut benefits greatly from being aged (traditionally, inoculated with specific mold, "speed aging" described in Modernist Cuisine at Home, etc.) because of the development or addition of flavor. Grilling, as mentioned in replies below, allows an exponentially larger amount of flavor components to develop vs just the Maillard reaction on a skillet. Sous vide will only allow development of flavors already present in the bag itself. Hope that helps somewhat.