Filet Mignon (Tenderloin) Sous Vide with a Perfect Crust
Even doneness and a crispy crust
1.5ā2 hours + 30 minutes active time
The most tender beef tenderloin, cooked sous vide for even medium-rare doneness from edge to edge, with a golden, aromatic crust. The technique delivers perfect doneness even for lean filet mignon. Restaurant-level execution.
What is in it
- Beef tenderloin
- Salt
- Ground black pepper
- Fresh thyme
- Rosemary
- Vegetable oil
- Butter
- Garlic
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Recipe available in collections
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