How to Trim, Prepare and Sous Vide Filet Mignon Loin
The ideal way to prepare a Filet Mignon is using Sous Vide. This is the method the most exclusive hotels and restaurants prepare high end cuts of meat. Temecula Catering demonstrates this technique in many of its Temecula cooking classes.
Filet Mignon Loin
6 pounds Filet Mignon Loin
Butchers Twine
To Taste Salt and Pepper
Instructions:
Truss filet loin and grill on cast iron grill for one minute on each side (you can do on a regular grill but it might burn the twine off) to sear meat.
OPTION 1: Put into oven at 500ºF for 5 minutes to color meat and then put down to 250ºF until internal temperature is 135-140ºF for Medium Rare.
OPTION 2: For a more tender filet, use a vacuum sealer to seal meat. You can add your favorite marinade to the bag before sealing. Cook in a sous vide machine for two hours. If you don’t have a sous vide machine, you can fill your crockpot with water and cook on a low temperature for two hours. After you take it out, sear it one more time for a minute on each side.
To see more MAC AND ME GOURMET COOKING SHOWS, please visit Temecula Catering.
