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.

Chateaubriand is a thicker cut of beef that comes from the same part of the cow as filet mignon. However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon.

Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, crushed garlic cloves, and olive oil. Sous vide for 2-3 hours.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

14 minutes per lb.

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.

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.

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.

Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient. Roasting is likely to take approximately 1 hour. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.

What is so special about chateaubriand? ›

These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.

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

Place in sous vide bag with fresh herbs and a splash of olive oil. Seal bag and place bag into hot water. Cook for 90-120 minutes. Remove from bag and pat dry.

Recipe Instructions

Preheat the Water Bath: Preheat the sous vide machine to 131°F (55.0°C) for medium rare or 141°F (60.5°C) for medium. Trim and Season filet mignon: Trim off any fat or gristle. Salt the filet mignon then coat with any spices. Seal in a Bag: Place the meat in a sous vide bag then seal the bag.

Place seasoned roast into a vacuum bag and seal using a vacuum sealer. Immerse the bag in a heat-proof container of water with a sous vide cooker. Set temperature to 134 degrees F (57 degrees C); cook for 18 hours.

Sous Vide the Steak for 1-3 Hours

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. We recommend 125°F for a perfect medium-rare steak for the optimal eating experience.

So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement. Just remember that while you technically can't 'overcook' your food, the quality could start to decline if it's left to cook for a lot longer than is recommended.