Go to the Recipe: Poached Filet Mignon
Could this be done with another tender cut, such as NY strip or ribeye? I realize the texture wouldn't be exactly the same, but would it work? Also, I'm assuming that heating the outside of the meat at 140 and pulling when the internal temp is 120, is safe because most microbes are on the surface, not the internal part of the meat? (Obviously the "standard food safety" answer might be different, but just curious as to your thoughts on this…) Thank you!
If you cook them at 120 sous vide you don't need to temp the filets
Idea: use large mason jars and cook to temp at 120. Good way to hold them too...
That's what Kevin Smith does at The Peasant! Demi-poached filet. Can confirm that it's excellent.
Awesome... had a life event to celebrate and figured this would be a good thing to celebrate with. Did not disappoint! This is a real attention-getter. Didn't have Maggi, so put some white Miso with Ginger and thyme in the broth instead. Taste, texture, and visual appeal were without equal. I have a control freak, but don't see why sous vide wouldn't work the same. I could have used more gelatin... like this much more than the cornstarch I sometimes use. Sauce has a subtle glaze and unctuousness, gelatin works great! Served with bitter greens salad, finishing salt no starch. Fab!
Don't see why not... It's technique you can adapt to anything. Poach in a vegetable broth, poach in a mushroom broth, make a broth flavored with bacon. Cook time would be about the same, maybe a little quicker, but as always, it's done when it's at the temperature you want.
Looks amazing, I'd use a good quality demiglace instead of the doctored brick broth for the sauce though...
Could you do this with pork tenderloin? Any suggestions on different poaching liquid and times given it'll be smaller?
There two ways to probe meat in a sous vide bag. One is to just probe it and leave the neck unsealed. Given that in the case your going to "poach in a bag" sealing would only be possible in a chamber vac. The other method is through the bag using closed cell tape like the one Thermoworks has. This is water thing ( high specific heat ) and most Sous Vides other than the new Joule don't have the capacity in their PIDs to measure time to overshoot and hold back to end at desired temp so I don't think over sciencing this ( with D factors ) a good idea. Set the SV at the temp you like and give it an extra hour to equilibrium.
If it were me, I'd do the exact same temperature with the same delta T to speed it up. This is basically sous vide without the bag, results should be pretty similar. Would help to have a wireless thermometer (or a needle probe with sous vide tape to puncture the bag), but I suppose if you use an open bag it's easy enough to stick a probe in periodically or run a wired probe in.
Try it, there is zero fishy taste when you use it as a marinade on steak. So-called "faux aging" with fish sauce has been reported on by many people going back years to Modernist Cuisine. I do 3% (w/w) for 3 days vacuum packed.
To me, Red Boat has a fishy taste that doesn't seem like I would want in a steak. Maggi is going to give you something close to a teriyaki steak.
@BostonBestEats - that was exactly the question I was going to ask: can you do this with a sous-vide? What would you bump the temp up to?
This will definitely trigger a large swath of the steak community lol.
So I suppose you could do this by sous vide in a bag with a bumped temp too (but would just be harder to probe the meat).
Do you like Maggi better than Red Boat Fish Sauce? I have a bottle, but I've never opened it.
