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.
Meanwhile, let’s prepare some simple oven-roasted vegetables. First, boil the potatoes and lightly blanch the baby carrots and brussel sprouts. Make sure the potatoes are fully cooked, but don’t overdo this step for the carrots and brussel sprouts as they will cook further in the oven.
Spread the veggies out on an oven tray lined with foil. Then sprinkle with olive oil, salt, cracked black pepper and some dried herbs for flavour. Preheat oven to 350°F and bake for 15-20 minutes or until vegetables are tender and slightly browned.
Once the time on the sous vide machine is up, remove the steaks from the bag and sear it for 3 minutes on each side over high heat for a medium rare steak. Cook longer if you prefer yours well done. Once the steaks are ready, leave to rest for 5 minutes before serving.
And voila! Just look at that soft, pink and juicy texture. Our minds and tastebuds were blown away. It’s nearly impossible to achieve this level of moisture and tenderness without a sous vide machine.
We also prepared a ribeye steak the same way and it was just as delicious! Sean loves the flavours on the ribeye.
Just looking at this really gets me hungry. This was a gorgeous piece of steak and we got to enjoy it for a fraction of the cost compared with if we had dined at a steakhouse.
Pair your favourite steaks with some heavy reds (we had ours with some Cabernet Sauvignon) and you’re good to go! Do enjoy, and let me know if you’ve got any tips on how to fire up amazing steaks.
We’re definitely looking forward to trying the sous vide method on pork loins, fish and even eggs. So watch this space!