Sous Vide Filet Mignon with Garlic & Herb Butter (2024)

FAQs

Can I put garlic in with steak sous vide? ›

So if you are including raw garlic in your sous vide bag you should be adding it like you would normally use raw garlic to finish a dish. It'll have a sharp, pungent flavor and not the usual cooked garlic flavor.

Here at Sous Vide Tools we often like to add a small amount of butter to the bag and find that for best results, flavoured butter works really well to add a little something extra during the cooking process. Our preference is to place butter into the bag itself, rather than on top of the product.

Seal tightly. Attach the sous vide machine to a large pot of water. Clip the bag to the inside of the pot so the steak is fully submerged underwater in the bag. Cook sous vide for 1 hour at 130°F.

Herbs – I used fresh thyme sprigs to enhance the flavor of the steak during the sous vide and searing process. Other herbs you could use are rosemary, sage, or oregano. Garlic – A few garlic cloves will add beautiful flavors to the dish.

It's normally harmless, which is why you don't hear any concerns over garlic in the vast majority of recipes, but in warm and low-oxygen conditions like those present in sous vide, it starts to form the spores that cause botulism.

The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.

The main issue is that the meat doesn't actually absorb any flavor from the butter. In fact, the butter can actually pull some fat-soluable compounds out of the meat, reducing the flavor slightly.

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

The short answer is that it's very tough to predict exactly how spices are going to react in a sous-vide bag. I've found that if I want spice flavor, it's better to rub the spices into the meat after the sous-vide cooking phase and before the final searing phase.

The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

How do you not overcook filet mignon? ›

If you want a juicy steak that's not overcooked, be sure to use a reliable meat thermometer, removing the steak from the grill when it reaches 125-130 degrees for medium rare.

For a 1-inch cut, grill 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F). For a 1½-inch cut, grill 15 to 19 minutes for medium-rare (145°F) or 18 to 23 minutes for medium (160°F). Transfer the meat to a platter. Cover the meat with foil and allow it to stand for 5 minutes before serving.

Most steaks can be cooked sous vide for 2 to 4 hours and will result in a more tender version of how that steak traditionally tastes.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

Q: Can I add aromatics, like herbs or alliums, to the sous vide bag? Yes, you can. I like to add thyme or rosemary sprigs, along with sliced shallots or garlic cloves, to the bags with my steaks during cooking. Adding the same aromatics to the pan as you sear the steaks will bolster that flavor.

Salt, pepper, and garlic are delicious together, on steak, in eggs, even sprinkled over a sandwich. However, one of the best features of this mix is how many other blends can be based on it. Add thyme, lemon, and olive oil to roast potatoes or brush onto fish. Try mixing in paprika before coating that beautiful steak.

your garlic will burn. so I start cold pan cold oil or butter cold garlic. you know room temp. and then I start heating this up and letting it slowly come up that way.