Prime Sous Vide Filet Mignon Recipe
Szechuan Peppercorn Charred Hamakua Mushroom Demi Glace, Ahiki Farms Vegetable Medley
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Ingredients
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Filet Mignon
Demi Glace
Vegetable Medley
Method
Cooking Filet Mignon
- 1
Prepare the Sous Vide
Preheat the sous vide water bath to 130°F (54°C) for medium-rare.
- 2
- 3
Sous Vide Cooking
Submerge the sealed bag in the preheated water bath and cook for 1.5 to 2 hours.
- 4
Sear the Filet
Remove the filet from the bag, pat dry, and sear in a hot skillet for 1-2 minutes per side until browned.
Making Demi Glace
- 5
Sauté Shallots and Garlic
In a saucepan, melt 1 tablespoon of butter over medium heat. Add chopped shallots and minced garlic, sauté until translucent.
- 6
Add Mushrooms and Peppercorns
Add sliced Hamakua mushrooms and Szechuan peppercorns, cooking until mushrooms are soft.
- 7
- 8
Add Beef Stock
Add beef stock and simmer until the sauce thickens, about 20 minutes. Strain if desired.
