Think about starting to marinade medallions about 5 hours before you want to eat!
Ingredients
Beef Tenderloin Medallions (a.k.a Fillet Mignon)
Moore's Marinade
Black Pepper
Special Equipment
Sous Vide
Vacuum Sealer
Cream Brulee Torch
Mise en Place
About an 45 minutes to an hour before you intend to vacuum seal the meat, transfer meat into large ziploc bag and add enough Moore's marinade to coat the surface. Return to fridge.
Method
Set sous vide for 132 degrees F. Remove meat from marinade and generously coat both sides of each medallion with fresh ground pepper. Individually vacuum seal tenderloin medallions in plastic bags. Place bags in sous vide water bath. Allow to cook for at least 4 hours.
After 4 hours remove plastic bags from water bath and remove medallions. I transferred the medallions to a cookie sheet coated with aluminum foil. I then placed a pad of butter on each and hit them with a creme brulee torch to try and do a last minute sear. It smelled good, but I don't think the technique worked especially well. I probably won't bother torching them next time.
Verdict
Awesome.
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| Vacuum sealed beef medallions |
I think we should try a hot skillet to get a crust on the outside next time.
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