There is nothing better than a good filet mignon. Ever since I was a kid this was my favorite kind of steak since it is the most tender cut of beef. A good filet mignon practically melts in your mouth. But for many, it is intimidating to cook a steak at home, especially if you spend a good amount of money on the steak. That is why I recommend a sous vide and Tuxton Sous Vide Stockpot to all my at home cook friends. Tuxton even has an an ultimate sous vide tool kit that makes it super easy to sous vide at home, including this sous vide pot and two saute pans for finishing your food with a great sear.

A sous vide is an immersion cooker. You place the sous vide into a pot of water and set to the temperature you would like, so a filet mignon you would set it to 125 F, because that is the perfect rare. If you want it cooked to medium or medium well (God forbid you ruin a steak like this, but to each their own), you place the water at a higher temperature. Then you place your food into an air tight bag and submerge it for the prescribed time. It cooks it to the perfect temperature because the food cannot be overcooked, it can only go to the temperature you set it at. Once done, you take it out and quickly sear it to get caramelization on the outside. You can cook all kinds of things with the sous vide including any kind of meat, poached eggs, vegetables, and they all come out perfect. It is essentially the modern set it and forget it device.

I have the Anova Sous Vide and highly recommend it. The pot I use is the Tuxton Sous Vide Stockpot. It allows the sous vide to heat the water up much faster, eliminates evaporation of water, and has a rack that can hold the bags of food very easily. The stockpot is especially good for longer sous vide, like my 36 hour Lamb Shank. Typically if you wanted to do a longer braise via a sous vide in a normal pot your water would continue to evaporate, needing you to refill the water every 4 hours or so. My first experience with a two day sous vide pork belly was AWFUL. I didn’t think about the evaporation, so I had to continuously refill the water and get it up to the proper temperature every 3-4 hours, including in the middle of the night. But now that I have the Tuxton Sous Video Stockpot, I just set it and forget it for a couple of days, saving me loads of time and water!

I believe that sous vide cooking is the best way to cook your steaks perfectly every time. It is a great investment that you will not regret after tasting your first sous vide filet mignon!

Ingredients:

Filet Mignon (1-4 depending on how many you want to make)
Salt and Pepper
Ghee or Duck Fat
Rosemary Sprigs

*will need a sous vide, pot, bags, and stovetop pan to finish

Instructions:

Fill a pot with water and attach your sous vide. Set the sous vide to 125 F.
While the water is warming up heavily salt your steaks. Add pepper to the desired amount. Put the filet into a ziploc bag with a few sprigs of rosemary. Make sure to suck out all of the air from the bag.
When the water is ready add the filets to the water and leave for two hours.
Once the two hours are up take the filets out and pat dry. Heat a pan over high heat, the best kind of pan is cast iron skillet, but any will work. Add two tablespoons of ghee or duck fat to the pan.
Sear the steak to develop a nice brown crust. While searing baste the top of the steak with the ghee or duck fat from the pan. Flip and repeat the other side.
Rest for 5 minutes and enjoy!