Filet Mignon Sous Vide

Cooking With Rania - "Valentine’s Day Recipes"
KDKA Pittsburgh Today Live 2/9/2011

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Filet Mignon Sous Vide

4 – 6 ounce center cut filet mignon steaks
Sea salt and freshly ground black pepper to taste
Melted clarified butter for searing the steaks
Balsamic syrup (see directions below)
Crumbled Gorgonzola cheese

Preheat the water bath to 130 degrees for a medium-rare steak.
Season the steaks with salt and pepper to taste and vacuum seal each steak in a separate pouch.
Put the sealed pouches into the preheated water bath. Cook the tenderloin for 2 hours.
Please note: It is always advised that you refer to the Sous Vide cooking charts for cooking times and internal temperatures
Remove the steaks from the pouches and pat them dry. Melt the clarified butter in a heavy skillet and brown the steaks over high heat for about 15 - 25 seconds per side.
To serve: Place a steak on each of 4 serving plates and ladle over a small amount of the balsamic syrup just to coat lightly. Crumble the Gorgonzola cheese onto each steak and serve with potatoes and carrots.
Serves: 4

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