Vacuum Cooking Recipe: Low Temperature Filet Mignon
Food preparation:
4 portions of filet mignon (50 mm thick)
56 grams of salt-free butter
2 shallots, cut in half
Four edible herbs
The appropriate amount of coarse salt and coarse ground black pepper
Cooking time: 60 minutes
Servings: 4
1. Adjust the working temperature of the cryostat to 57.2℃
2. Season the filet mignon with salt and ground black pepper, then put it in a vacuum bag, and add 14 grams of butter, shallots and vanilla branches.
3. Vacuumize it in the plastic packaging bag and put it into the pool for the water bath. Cook for 60 minutes to the required degree.
4. Take the steak out of the vacuum bag and dry it with a kitchen paper towel. Add a little crude salt and mix it with ground pepper.
5. Add hot oil. Put the steak into the pot and color it. Dish up and serve.
4 portions of filet mignon (50 mm thick)
56 grams of salt-free butter
2 shallots, cut in half
Four edible herbs
The appropriate amount of coarse salt and coarse ground black pepper
Cooking time: 60 minutes
Servings: 4
1. Adjust the working temperature of the cryostat to 57.2℃
2. Season the filet mignon with salt and ground black pepper, then put it in a vacuum bag, and add 14 grams of butter, shallots and vanilla branches.
3. Vacuumize it in the plastic packaging bag and put it into the pool for the water bath. Cook for 60 minutes to the required degree.
4. Take the steak out of the vacuum bag and dry it with a kitchen paper towel. Add a little crude salt and mix it with ground pepper.
5. Add hot oil. Put the steak into the pot and color it. Dish up and serve.