Sous Vide Peppercorn Filet Mignon
I’m Home Alone. My family is at a cottage on Lake Erie…but I’m out of vacation days at the day job, so I go to work each day and come home to an empty house. I’m a big proponent of home cooking, but what do I do when I’m used to cooking for five, but suddenly only cooking for one?
In my case, I go out a lot more than usual – see my Instagram feed – but even that gets old. When I want to relax at home, and cook for one, I turn to my sous vide cooker.
When my local grocery store has their “7 Steaks of Summer” promotion, I stock up. I vacuum seal each steak in its own bag, and drop them in the freezer. Then, when I need an emergency steak dinner for one, they’re ready to go straight from the freezer to the sous vide water bath.
Today, I’m going with a filet mignon. There are actually two filets in my vacuum bag – I’ll have the second one for lunch tomorrow, if I can restrain myself and not eat them both. I like my sous vide steaks cooked to Medium Rare Plus, 133°F, about halfway between Medium-rare and Medium. I salt the steaks, add a peppercorn crust one one side, and sear them quickly in a cast iron pan. Then I slice the steak, fan it out on a bed of baby spinach, call it a “steak salad”, and I’m a happy man.
Recipe: Sous Vide Peppercorn Filet Mignon
- Sous Vide Water Bath (I used an Anova Sous Vide Circulator and a Rubbermaid Commercial Food Storage Container)
- Heavy frypan (I used an 8 inch lodge cast iron skillet)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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