Fuzzy’s Sous Vide Filet

Fuzzy’s Sous Vide Filet

CUT IT WITH A BUTTER KNIFE!

The following recipe is a demonstration on how to prepare my sous vide filet mignon on a Big Green Egg.

Your comments, questions, and concerns are welcome…and I’d appreciate it if you would share your experience or tweaks to this recipe.

Ingredients:
Beef Tenderloin Filet Mignon
Olive Oil
Sea Salt
Cracked Black Pepper
Rosemary
Thyme
Butter (1 TBS per steak)
Minced Garlic
1 Shallot
Freezer or vacuum bags (1 per steak)
Large Pot
Water
Sous Vide device
Jack Daniels Woodchips
Lump Charcoal

Pairs With: This is one of the juiciest steaks you’ll ever have. Put the A-1 away.

Suggested Side(s):
Roasted Root Vegetables with Olive Oil, Honey, Rosemary, Minced Garlic, and Sea Salt. Place them in a bag and sous vide them at 185 degrees for 3 hours. Finish them off in a frying pan.

Fuzzy’s Sous Vide Filet

Method Of Preparation:
Prep steak with olive oil (both sides). Then season the steak with Salt, Pepper, Rosemary, and Thyme to taste. Add 1 TBS of butter, minced garlic, and minced shallot to the top of the steak. Place steak in vacuum sealed bag, and sou vide for 4 hours at 130 degrees.

Method Of Cooking:
Sous vide in a large pot full of water at 130 degrees for 4 hours. Pull out of the pot and transfer to the Big Green Egg. Big Green Egg (other smoker or grill) over direct flame. Medium amount of Natural Lump Charcoal 500+ degrees. Add wood chips and cook for 2-3 minutes per side… or until internal temperature is 135-140. WARNING: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Pull off the grill and let rest for at least 30 minutes. Serve and enjoy!

Total Cook/Prep Time: 4:36 hours (10 minutes prep, 4 hours sous vide, 6 minutes for cooking, 30 minutes resting).

Feeds: 1 person per steak.