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Butter Meat

Butter Meat
1h50m american food

Equipment

  • Sous Vide
  • Vacuum Sealer

Ingredients

  • 8 oz - Filet Mignon
  • 4 Tbsp - Clarified Butter (Ghee)
  • 1 Tsp - Salt
  • 1 Tsp - Pepper
  • 1 Baguette

Directions

  1. Fill sous vide with water and set to 143F (Medium)
  2. Prepare filets by rubbing in salt and pepper
  3. Vacuum seal filets in a bag
  4. When sous vide has reached target temperature, drop sealed filets in and leave for 1h 30 min – no additional preparation required during wait time
  5. After filets are cooked, remove from sealed bags and slice thinly – they should be cooked to medium at this point
  6. Set oven to 400F to prepare for baguette, one desired temperature is reached, add baguette to bake for 7-8 minutes
  7. Remove baguette from oven and cut thin slice wafers
  8. Heat pan on medium-high and add clarified butter
  9. Add thinly sliced filet pieces to clarified butter and cook each slice for 1-2 minutes
  10. Remove filet slices from butter and place on baguette wafers and serve