Degrees of doneness
- Very rare- 115-120 (very red and raw)
- Rare- 125-130 (large deep red)
- Med rare- 130-140 (bright red)
- Medium – 140-150 (rosy pink-red center)
- Med well- 155-165 (very little pink)
- Well – (no pink)
Sous Vide Filet Mignon with Green Caper Sauce
- 2 Filet Mignon
- Sea Salt
- Cracked Black Pepper
- Avocado Oil (or another high smoke point oil)
- 2 tbsp Flour
122°F – 128°F
1 – 2 hours
129°F – 135°F
1 – 2 hours
136°F – 145°F
1 – 2 hours
Pre-heat water bath to your ideal temperature.
Wrap the filet with bacon and generously season with sea salt, cracked black pepper, and any aromatics such as rosemary and garlic.
Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.
Place packaged filet mignon in water bath and cook for 1 – 2 hours (closer to 2 hours if steak is extra thick).
Remove filet mignon and pat dry with paper towels.
Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.
Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
Seerve with caper sauce
Green Caper Sauce:
- Add olive oil to pan after removing beef
- Add shallots, garlic, and thyme
- Add flour and stir
- Saute for 1 to 2 minutes
- Add brandy and flambe
- After flame dies down, return to the heat, add stock and reduce by about half.
- Strain out solids, then add 2 cups cream and mustard.
- Reduce by half again, then shut off heat and add capers
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.
- 1 NY Strip Steak
- 1 oz mustard, Dijon
- 2 oz onion (small dice)
- 1 oz Clarified Butter
- 3 oz cream, heavy
- 1 oz cold butter
- Salt and Pepper to Taste
- Pound the steaks to a 1⁄4-inch thickness.
- Cover one side of steak first with 2 teaspoons mustard and then half of the onion, pressing the onion firmly into the steak.
- Sauté the steak in the clarified butter, presentation (onion) side down first. Remove and hold in a warm place.
- Degrease the pan. Add the cream and reduce by half. Add the rest of the mustard.
- Monté au beurre. Adjust the seasonings. Serve each portion with some of the sauce.
Corn on the Cob
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
- 8 ears corn shucked
- 1 tablespoon olive oil
- 6 tablespoons butter
- 1/2 teaspoon minced garlic
- 1 1/2 teaspoons fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- salt and pepper to taste
- Preheat an outdoor grill or grill pan to medium heat.
- Brush the olive oil all over the corn.
- Place the corn on the grill. Cook for 2-3 minutes per side or until kernels are starting to brown, turning occasionally. The total cook time is about 8-10 minutes.
- Place the butter, garlic, parsley, thyme, salt and pepper in a bowl.
- Microwave in 30 second increments until butter is melted. Stir to combine.
- Brush the butter mixture over the grilled corn. Serve immediately.
GARLIC AND HERB ROASTED POTATOES
- 1 teaspoon Oregano Leaves
- 1 teaspoon Paprika
- 1 teaspoon Thyme Leaves
- 3/4 teaspoon Sea salt
- 1/2 teaspoon Garlic Powder
- 2 pounds potatoes, quartered
- 2 tablespoons olive oil
- Preheat oven to 425°F. Mix oregano, paprika, thyme, sea salt and garlic powder in small bowl. Set aside.
- Toss potatoes with oil in large bowl. Sprinkle seasoning mixture over potatoes. Toss to coat well. Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
- Bake 30 to 35 minutes or until potatoes are tender and golden brown.