Sean and I recently broke out our Annova sous vide device to cook our meats, and we have not turned back since. It is seriously a game changer when it comes to getting your steaks, chops, fish and even eggs to come out absolutely perfect every single time. Just look at that amazing, pink, juicy medium rare steak! I’ll let the pictures speak for themselves. But you’ll have to take my word for it that this will be some of the best steak you’ll ever have in your life — right in the comfort of your own kitchen.
Today, we’re doing a couple of filet mignons or tenderloin steaks — my personal favourite. You begin by getting your meats from a reputable butcher. We love Huber’s in Singapore. The lightly marinate in salt, pepper and add in a couple of sprigs of rosemary into a ziplock bag.
Turn on your sous vide machine and let it warm your water bath to roughly 180°F. Then, making sure there are no air pockets in your bag of meat, place the meat in for roughly 1.5 hours. What it does is it slowly cooks your meat at a very low temperature which seals in all the moisture, and incorporates all the flavour from the herbs into the meat. This timing works well for a sirloin steak as well, which we also prepared.
