How can I make a filet mignon so tender it cuts with a fork? The first one I ever had was like that and none since.
The Filet Mignon is one of the most tender (if not THE most tender) cuts in the whole “steak family.” But, there are TWO ways to make even MORE tender if you really want to take the time. METHOD ONE - SOUS VIDE PLUS REVERSE SEAR Now the first way would be to do a combination SOUS-VIDE with a REVERSE SEAR. Basically put, you’re going to be shooting for a perfect 135°F/57.2°C medium-rare Filet Mignon that will be as close to “you can cut it with a fork” as can be. You’re going to need a Sous-Vide Circulator, but prices have dropped on basic models for as little as $49 US / $69 CDN, which makes it absolutely perfect. Here’s what I would do: Add KOSHER SALT and pepper liberally onto the Filets.Put the Filets into a SOUS-VIDE safe bag with some springs of rosemary and thyme, slices of garlic and several pads of BUTTER or GHEE. Seal it up.SOUS-VIDE for 2–3 hours at 125°F/51.67°C. The lower temp is deliberate.HEAT UP that grill or pan to get it HOT. I’m talking 450+°F/232.2+°C temperatures hot just before you’re about to take the steaks from the sous vide and open them. You’re going to need a HIGH SMOKE TEMP oil. I like using avocado oil.Take it out and SEAR the meat for about 1 minute…