© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Clay Irving
Heat water bath to 134°F.
Vacuum pack the filet and drop package into water bath. I let it cook for a little more than an hour (approximately 70 minutes) — Cooking time isn't so crtical because it can't cook any higher than 134°F. Longer cooking times would cause textural changes as the collagen and meat fibers begin to break down.
After cooking Sous Vide, I cut open the bag, seasoned the filet with salt and pepper, and seared all sides in a non-stick pan with a little Extra Virgin Olive Oil (I meant to season the filet before I vacuum packed it). I used tongs to hold the filet in place while searing the sides and ends. I transferred the filet from the pan to a plate and let it rest for 15 minutes.
The filet was perfectly cooked medium rare.
A freshly cut beef tenderloin filet that's about 14 ounces — Courtesy of my friendly neighborhood butcher, Manhattan Meats in Manhattan Beach, CA.
The temperature dropped by 0.2°F when I took the cover off and placed the "meat package" in the water bath, but the PolyScience immersion circulator promptly returned the temperature to 134°F and maintained the exact temperature for the duration of the cooking period.
After Sous Vide cooking, the filet is seared in a hot pan for the Maillard reaction.
Transferred from the pan to a plate to rest for 15 minutes.
Perfectly cooked medium-rare filet!
The filet is evenly cooked to a specific temperature — Unlike the different levels of doneness obtained by traditional cooking methods.