Took a second run with the Chef Steps Joule Sous Vide stick today. This time around I did center cut Filet Mignon.Here’s the stick heating the water up to 140F. The pinkish color is the reflection from my red t-shirt.
And here the Filet Mignon is in the water bath. It holds it perfect at 140F – I checked. Fantastic. And I used the Montreal Steak seasoning on them. Yummy! And doing it this way you don’t end up producing what is effectively tear gas.
And once they’re done – I seared them in a bit of peanut oil and unsalted butter, 2 minutes per side over high heat. Aren’t they beautiful?