Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

FAQs

How long to cook chateaubriand in sous vide? ›

Sous Vide at 10°F Below the Desired Doneness for 3 Hours

Set immersion circulator to 10 degrees below your desired doneness and sous vide the roast for three hours. We recommend serving a chateaubriand medium rare for the best experience.

The filets come from the narrow end of the tenderloin, giving it superior tenderness. The Chateaubriand is the center cut of the same muscle tissue, offering a little more flavor with nearly the same texture.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Although we love a pan-seared filet mignon on busy nights, it's the best steak for the sous vide method because the precise temperature-controlled water bath guarantees the steak cooks to the perfect temperature.

Heat sous vide bath to 130°F for rare or 134°F for medium rare. Coat tenderloin roast with softened butter, then sprinkle with salt and freshly ground pepper, and pat. Seal tenderloin in air-tight, food-grade bag. Cook tenderloin in sous vide bath for 3.5 hours.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.

You should season filet mignon before cooking it sous vide. Season the steaks, pat the seasoning down, then add them to tightly sealed bags with the air pressed out. How long is too long to sous vide steak? For all steak cuts 1-2 inches thick, sous vide for no longer than 4 hours unless cooking to under 130°F.

Even if you do a pre-sear, the crust itself will go away and can only be established by searing it after the sous vide process is over. Not all food needs a post-sear, such as some fish or chicken and beef that is going into a sauce and you don't want or need the extra flavor for.

Why is my sous vide steak so tough? ›

Rare sous vide steak (120°F/49°C): Your meat is still nearly raw. Muscle proteins have not started to contract much and will have a slippery, wet texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Fat has not yet started to render, so fattier cuts will have a waxy texture.

Sous Vide Filet Mignon FAQ

This recipe calls for about an hour of sous vide time for a steak that is around 1 inch thick, but if your filets are thicker, you'll need to adjust how long you need to cook your steak for. For thicker cuts like 2 and half inches, you'll want to shoot for closer to 4 hours.

Sous Vide Filet Mignon Temperature:

Rare: 120°F (49°C) to 128°F (53°C) Medium-Rare: 129°F (54°C) to 134°F (57°C) Medium: 135°F (57°C) to 144°F (62°C) Medium-Well: 145°F (63°C) to 155°F (68°C)

If you are cooking two small steaks one hour in the sous vide is sufficient. For more than two steaks or larger cuts, sous vide for at least two hours. For our massive King Cut steaks, cook with the immersion circulator for three hours.

Temps and Times for Sous Vide Tenderloin Steaks

I like my tenderloin in the very-rare-to-rare range, between 120°F (49°C) and 128°F (53°C), for optimal tenderness and moistness.

Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness. About 30 minutes pour water in a metal bowl and sprinkle gelatin powder on top.

A medium-rare cook is the most common for sous vide sirloin. To do it, set the precision cooker to 130 degrees. Add your bagged steaks and cook for 1-2 hours. Let steaks rest for five minutes at room temperature before removing from their bags and patting them dry.