nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Filet Mignon

becky_688578

Is it alright to salt filet Mignon overnight before sous vide? Or does that mess with the texture?

Thanks!

Find more posts tagged with

Recipes Q's

Comments

montebello1964

People often worry about this, but it's not really a problem. There is not sufficient salt for long enough to result in a detectable cured texture. Many people (like Kenji Lopez-Alt and Meathead) think a 24 hr dry brine is ideal for steaks.

Martin_95135

personally having it salted in the vacuum bag would affect the flavour / texture - in a pan different story as its direct heat - but no harm in trying.

Martin_95135

I wouldn't salt prior - its like your curing beef??

montebello1964

It's fine for other steaks, so I would imagine it would be fine for filet too.