Filet Mignon

becky_688578

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

Thanks!

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montebello1964

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

Martin_95135

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

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.

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.

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