Sous Vide Filet Mignon:
Rare: 120°F (49°C) to 128°F (53°C)
Medium-Rare: 129°F (54°C) to 134°F (57°C)
Medium: 135°F (57°C) to 144°F (62°C)
Medium-Well: 145°F (63°C) to 155°F (68°C)
Well Done: 156°F (69°C) and up
SERVINGS: 2 PEOPLE
- 1 1- inch thick filet mignon
- 1 Tablespoons butter
- 1/2 Tablespoon olive oil
- Kosher salt & pepper
- Set the sous vide to your desired temperature (132-degrees for medium-rare).
- Wrap with bacon and tie steaks
- Vacuum seal the filet mignons using your preferred method.
- Cook for 1 hour (for 1-inch thick steak)
- Remove steaks and pat dry with paper towels. Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Add oil and butter. Sear steaks 1-minute per side, tilting skillet and spooning butter over them as they cook.
- Top with compound butter. Serve immediately.
Roasted Garlic Butter
- 2 sticks salted butter, softened
- 2 bulbs of garlic roasted, mashed
- 1/2 teaspoon paprika
- 1 heaping Tablespoon fresh parsley
- 1 tsp thyme
- 1 tsp salt
- ½ tsp pepper
- Stir softened butter until creamy, add in mashed roasted garlic, paprika and parsley.
- Store any leftovers in the refrigerator. Soften before using.
Grilled Marinated Flank Steak
Yield: Serves 6
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoon red wine vinegar
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/2 teaspoon freshly ground black pepper
- 2 pounds flank steak
- Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl.
- Place steak in the bowl and turn so that it is completely coated with the marinade.
- Chill and marinate for at least 2 hours and up to overnight.
- Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
- Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade.
- Sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.
- Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill and cook a few minutes more until done to your liking.
- Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium.
- Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
- Slice across the grain.
- If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Serve with horseradish sauce.
Horseradish Sauce Recipe
Servings: 12 people (yields 3/4 cup)
- 1/2 cup sour cream
- 2 Tbsp prepared horseradish drained
- 2 Tbsp mayo
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp chives finely chopped
- In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.
Pan Seared New York Strip Steak with Garlic Butter Sauce & Onions
- 2 New York strip steaks or any other cut will also work
- 1 onion cut into thick circles or strips
- 3 cloves garlic
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoons
- Heat grill or a heavy duty grill pan on medium-high heat; make sure to heat for at least 2 minutes before placing the steak on the pan.
- In a small bowl, combine the dry spices; rub spice mixture on each side of steaks.
- Place steaks on pan, cook for 2 minutes then flip; after flipping add the onions and butter; cook for another 2 minutes.
- Now add the garlic and cook for 30 seconds.
- Remove steak from heat and allow to rest for at least 5 minutes before cutting. Serve with warm mashed potatoes or fries.
Bread Pudding with Southern Bourbon Sauce
Yield: 6 servings
- 3 cups stale French bread, cut in 3/4-inch cubes
- 2 cups milk
- 2 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoons butter, melted and slightly cooled
- 1/2 cup raisins
- 2 egg yolks
- 1 stick butter, not margarine
- 1 cup sugar
- 1/3 cup bourbon whiskey, to taste
- Preheat oven to 350 degrees F.
- Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
- With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
- Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
- Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.