Go to the Recipe: Sous Vide Filet Mignon
Your videos are really cool.
Can it be seasoned with the salt/pepper and aromatics added into the bag, before it's vacuumed packed and frozen?
Yes, you can do that.
I noticed you have switched to nonstick pans for searing. I have always used cast iron for searing before, and thought about buying a baking steel griddle to get a better sear. Is that just unnecessary though?
So, I like you rely on my well-seasoned 12" Lodge C.I. for searing up steaks. Now with Joule doing the hard work and the pan just for searing, I find the C.I. does the best job. I tried using my non-stick a few nights ago because the C.I. was otherwise occupied, and it didn't hold the heat as well. It cooled off too much when I would tip it to collect the butter for basting. With that said, I could see the non-stick being an advantage with tenderloin because its so delicate and won't cause a sticky situation when you go to turn the steaks.
I'm surprised that they recommend using non-stick, as well. I thought it was bad to get a non stick pan "ripping hot" as they can emit toxic fumes if they get over 600 degrees. I can just picture someone setting it for too long and forgetting about it. I prefer to sear my steaks in either cast iron or carbon steal. It takes longer to get the cast iron pan up to temp, and it requires some maintenance... maybe that's why they chose to recommend non-stick. If you don't let the cast iron heat up for a while, it can sear unevenly. I usually plop mine on a medium burner for 5 minutes to preheat it and they I crank it up to high before putting in the steaks and I've always had great results.
Omg! Why haven't we been serving steak with broccoli sauce all along? Spot on fellas
This is a brilliant idea given that the meat can be of many different kinds, ditto the salad, ditto the veg puree.
I've got my Lodge, my Darto, and I'm hankering after some de Buyer carbon steel, but...
When I put a bit of meat on a really hot bit of iron, with smoking hot oil, it carbonizes. When I put some meat in a hot, but not blistering, non-stick pan with oil that can take the heat, the oil, more than the pan, puts a nice sizzling crust on the meat. I think it is the better sear.
But don't tell my wife any of that, because I still want that de Buyer pan.
I've gone to enameled cast iron. Same result as non-enameled cast iron, but easier cleanup. And I generally use clarified butter for searing (holds up better in the heat). I make my own and keep a container of it in the refrigerator.
The puree + salad + protein formula does work well. This is the bison varient:
@Sean Fish that would depend on the material that makes it non-srick. Teflon will so as you say, with the fumes and whatnot. There are other substances out there that will not. I'm n not sure why they select the pan they use, they use induction cook tops, so the time between heading a typical pan vs a cast iron skillet is negligible.
Even though the recipe points out that you should pat the steaks dry after removing them from the bag and prior to searing, it also indicates that you can pour the herbs and juices from the bag into the pan at the same time you sear. This would add even more liquid to the pan and effectively boil the meat rather than forming a crust. Perhaps that step was listed a bit out of order? Making a pan sauce from the juices in the bag after the steak has been seared and removed from the pan would make much more sense.
Yeah. I believe this is what they meant, however the wording is certainly confusing.
Hello;
I came up with another puré, protein salad combo that worked really great. I used bone in lamb chops, I made them Sous Vide and used your temp for the Filet for medium rare, but cooked a little longer due to the bone. I had fresh oregano, pepper, salt, olive oil and lemon in with the lamb and seared for finish with a drizzle of same marinade (not the remainder that the lamb was in) to finish. Salad was golden beets thinly sliced with a mandolin, tossed with chiffonade fresh basil, olive oil, and a splash of champagne vinegar. And puré was parsnips, cores removed, little water, little salt, little butter, then steamed until soft and a pinch fresh nutmeg then blend. Turned out great
Suggestions on cooking steaks for different output? I like Med Rare/Med and my wife likes Well.
Cook your steak sous vide and cook your wifes steak on the bbq for the same amount of time as your steak. Boom. Problem solved. Hahaha
Came out great. Was a big hit.
OMG, Made Filet Mignon for two last night (a Week Night) in one hour. No need to attach pix as they looked IDENTICAL to all your best pix! Rubbed a paper-thin pat of butter on each side; a lite sprinkle of Himalayan Pink salt; then seared on my hottest cast iron. And they were melt-in-your-mouth! Boy is my husband ever impressed (and so am I) !!! Thanks Joule / thanks all !
Cook your wife's steak for an hour, then throw in your steak into whatever vessel you're cooking in and drop the temp (add some ice cubes to lower temp quickly) then cook yours for an hour. With sous vide you can keep cooking steaks for at least 2 hours (I'm pretty sure up to 4) so your wife's steak will not be mushy.
Cook first the well done. Leave it in the water and lower the temperature to the med rare. If you want it quick, drain some water and fill with cold water. When the lower temperture is attained, put the other steak and proceed as usual. The first steak will not cook any further but will keep hot. That will do.Just start the steaks earlier, as you will add the two cooking times.
Love your sense of humour! Love your videos...it would be nice to suggest below in the recipe part other types of salads to serve with...not all of us like blue cheese or radicchio
Cheers!
I just watched this video which showed that you should not add butter to steak. I never would have expected that, neither did they!
https://www.youtube.com/watch?v=hNtqr8x_u7I
Just cooked three filets that were a true 2" thick for two hours at 133.8 degrees. This was the recommended time and temp for a medium-cooked steak. After a three to five minute seer in a cast iron pan the steaks were, at best, medium rare. They were cool in the center and very pink. They were not bloody. They were tender and delicious but not quite as well done as we would have wished. Are there any suggestions for a better time and temp for this thick of a filet? Or is the answer to just have the steak cut not quite so thick? By the way, the broccoli puree and radicchio salad were wonderful additions! I've never enjoyed broccoli so much.
If my filets come vaccum sealed from the grocery store can I drop these in the water or do I have to open them and reseal or use a ziplock?
First time using Joule. Bought it because I could never cook steak properly on the grill, always over-cooked the meat. I went all in and bought three 2” thick filet mignons. Cooked for two hours at 129 degrees, then seared them on my charcoal Big Green Egg grill. WOW!!! Fantastic results! Love the Joule already! Now to try other things cooked sous vide - first up is the eggs Benedict, which I also always fail at....
You can just drop them into the water. I do that all the time. Just season when searing.
Was disappointed but do think it was my mistake not Joule,set st temp desired but started it way too early. Plus,this is the second time we have had less than optimal cuts of beef. Results were a barely medium(shot for rare)and beef itself was suspect,texture “mealy”....not giving up and will plan my time line next time
Rearragend the ingredients a bit but it tastes absolutely perfect. Didn't expect the broccoli puree taste this flavorful. Great job ChefSteps !
can i use this mettod for the kitchen in my restaurant?meaning,how long can i keep the steak in the bag without loosing its quality?
TEMPERATURE AND TIMING CHARTS FOR STEAK: TENDERLOIN
Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;45 minutes to 2 1/2 hours
Medium-rare: 129°F / 54°C to 134°F / 57°C; 45 minutes to 4 hours*
Medium: 135°F / 57°C to 144°F / 62°C;45 minutes to 4 hours
Medium-well: 145°F / 63°C to 155°F / 68°C;45 minutes to 3 1/2 hours
Well done: 156°F / 69°C and up; 1 to 3 hours
When I sear the sous vide cooked steaks (filet mignon), should I leave them alone, or should I grab them with tongs and slide them around? Should I let them sear completely on one side and then flip to the second side, or should I flip back and forth, alternating sides maybe every 30 seconds until a good sear is developed?
I think it’s usually better to let them sit on one side at a time. Don’t flip it until it’s properly seared.
I want to cook 20 new york steaks, can the joule handle this if I have it in a large container with several bags of meat?
Yes, It can handle that many steaks. Just make sure the water to bagged steak ratio isn't too large. We recommend using an insulated vessel such as a Yeti45. Rotate the bags of meat halfway through to help distribute the temperature for core. Also using a yoga mat on the top of the water for insulation is a game changer.
