Filet Mignon in my SV Supreme Oven

Bearcarver · May 28, 2017

Filet Mignon in my SV Supreme Oven

I still have some Slices of that Tenderloin I bought back in December, so I decided to put two more of them in the Hot Tub!

I just sealed two of them in their own little bags with a Pat of Butter & a little Seasoning.

Then into the 134° Water for 2 hours, pull & Dry, Torch sear, slice, plate, and add my Sides (as seen below).

Thanks for Looking!

Bear

A couple of Filet Mignon in my SV at 134°.
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1188.jpg.html

2 Filet Mignon after 2 hours @ 134°:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1189.jpg.html

A close look inside, after Torching the outside:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1190.jpg.html

Bear’s Filet, plated with Taters Au Gratin, and Sugar Snap Peas:
http://s836.photobucket.com/user/Bearcarver_2009/media/IMG_1191.jpg.html

SmokinAl · May 28, 2017

Very well done Bear!

It looks absolutely delicious!

I tried to give you a point, but it seems I'm over my limit!

I owe you one!

Al

Bearcarver · May 28, 2017

SmokinAl said:
Very well done Bear!

It looks absolutely delicious!

I tried to give you a point, but it seems I'm over my limit!

I owe you one!

Al

Thank You Al !!

Appreciate it.

Bear

Rafter H BBQ · May 28, 2017

Wow, very nice Bear! Them filets look awesome, I like how the SV keeps the color from edge to edge. Nice finish with the torch too! Tasty lookin meal buddy! :drool

Bearcarver · May 29, 2017

WaterinHoleBrew said:
Wow, very nice Bear! Them filets look awesome, I like how the SV keeps the color from edge to edge. Nice finish with the torch too! Tasty lookin meal buddy!

Thank You Justin!!

Yup everything is the same Temp, Inside & Out.

And Thanks for the Points.

Bear

biaviian · May 29, 2017

Do you use food grade butane or regular?

johnmeyer · May 29, 2017

Bear,

You've done a lot of these over the years. How did this result compare to your more traditional ways of cooking this cut?

mike5051 · May 29, 2017

Very nice cook Bear!

Mike

Bearcarver · May 29, 2017

Biaviian said:
Do you use food grade butane or regular?

Neither of my Butane torches have enough power to sear very good.

I use my Fat-Boy Bernzamatic Propane Torch, and it still takes too long because of the Pinpointed flame.

Bear

johnmeyer said:
Bear,

You've done a lot of these over the years. How did this result compare to your more traditional ways of cooking this cut?

I'll give you the whole thing:

I've only done 2 Tenderloins in the last 20 years.

The one I did, I smoked the biggest half, and sliced the smaller half for Steaks on the Grill.

The other one I sliced up for Sous Vide.

I still have a couple left.

I would rate them as follows:

#1 Smoked & then sliced was the Best tasting.

#2 Then came these Sous Vide slices followed by searing.

#3 Then Grilled Slices.

I think you were thinking of Prime Rib when you said I made a lot of these:

So far I have only reheated leftover Smoked Prime Rib in the SV, and it was Great---Best way to Reheat !!

I will probably try SV on some Ribeyes---That could be better than Grilling.

However I will never SV a Prime Rib, instead of Smoking it at 220°. SV cannot beat the Flavor of any of my Smoked Prime Ribs.

And Prime Rib is already plenty Tender without SV, and I can Make it Med-Rare Pink from Bark to Bark in my Smoker with 4 to 5 hours of Hot Smoke.

Bear

biaviian · May 29, 2017

Bearcarver said:
Neither of my Butane torches have enough power to sear very good.

I use my Fat-Boy Bernzamatic Propane Torch, and it still takes too long because of the Pinpointed flame.

Bear

gary s · May 29, 2017

Mmmm Looks Good I can see the Handwriting on the wall MES FOR SALE

Gone SV all the way Just Kidding Looks great as usual

I like the torch trick pretty neat

Gary

Bearcarver · May 30, 2017

Biaviian said:
It sounds like you need a weed burner! Just be careful using that indoors.

LOL---No I don't think I'll get a Weed burner.

I'll leave those to the outside Charcoal & Wood burners for startups.

Bear

mike5051 said:
Very nice cook Bear!

Mike

Thank You Mike!!

And Thanks for the Points.

Bear

Bearcarver · May 30, 2017

gary s said:
Mmmm Looks Good I can see the Handwriting on the wall MES FOR SALE

Gone SV all the way Just Kidding Looks great as usual

I like the torch trick pretty neat

Gary

Thank You Gary!!

Nope---MES Stays. Only way I have to do a Perfect Smoked Prime Rib!

And Thanks for the Points.

Bear

johnmeyer · May 30, 2017

Bearcarver said:
I think you were thinking of Prime Rib when you said I made a lot of these:
Bear

Yup, you are right: I was think about all your Prime Rib posts. Sorry about the confusion, but thanks for the run down on what you learned. Much appreciated.

Bearcarver · May 31, 2017

johnmeyer said:
Yup, you are right: I was think about all your Prime Rib posts. Sorry about the confusion, but thanks for the run down on what you learned. Much appreciated.

Thanks John.

Bear

disco · Jun 3, 2017

Looks like a great meal, Bear. I hope you have some left over to serve Mrs Bear in her recovery! Points.

Disco

Bearcarver · Jun 4, 2017

Disco said:
Looks like a great meal, Bear. I hope you have some left over to serve Mrs Bear in her recovery! Points.

Disco

Thank You Disco!!

Mrs Bear's doing Real Good now!

And Thanks for the Points.

Bear

biaviian · Jun 4, 2017

So I did a boneless ribeye that was 2 1/2 inches thick. I put salt and pepper on it then sealed and put it into the water at 131.5. I then removed it and seared it using a torch. While it was good, it tasted like a roast, not like steak and I had to douse it with salt and pepper after slicing. That is the first time I have added salt post cooking in my life unless it is used as finishing salt.

Surely it isn't supposed to taste like that, right?

SmokyMose · Jun 4, 2017

Biaviian said:
So I did a boneless ribeye that was 2 1/2 inches thick. I put salt and pepper on it then sealed and put it into the water at 131.5. I then removed it and seared it using a torch. While it was good, it tasted like a roast, not like steak and I had to douse it with salt and pepper after slicing. That is the first time I have added salt post cooking in my life unless it is used as finishing salt.

Surely it isn't supposed to taste like that, right?

At 2 1/2 inches what you have is a rib roast, not a rib eye steak, really. Next time try slicing before cooking to no more than 1 1/2 inches.
I don't understand how added salt & pepper would make it taste more like steak...

biaviian · Jun 4, 2017

SmokeyMose said:
At 2 1/2 inches what you have is a rib roast, not a rib eye steak, really. Next time try slicing before cooking to no more than 1 1/2 inches.
I don't understand how added salt & pepper would make it taste more like steak...

Adding salt gives flavor. That is the point in cooking with salt.

Filet Mignon in my SV Supreme Oven

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