The sous-vide method cooks tender fillet steaks just right, making the meat juicy and full of flavor. The red wine jus that goes with it makes the dish taste even better, making it a great choice for a fancy dinner.
Ingredients: 4 fillet steaks about 6 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 2 shallots, finely chopped. 2 garlic cloves, minced. 1 cup red wine. 1 cup beef broth. 2 tablespoons butter.
Instructions: Preheat the sous-vide water bath to 130F 54C. Season the fillet steaks generously with salt and pepper. Place each fillet steak in a separate vacuum-sealed bag with 1 tablespoon of olive oil. Cook the fillet steaks in the sous-vide water bath for 1 to 2 hours. While the steaks are cooking, prepare the red wine jus. In a saucepan, heat the remaining olive oil over medium heat. Add the shallots and garlic, and cook until softened, about 2 minutes. Pour in the red wine and beef broth, and bring to a simmer. Let the sauce reduce by half, stirring occasionally, about 10 minutes. Remove the saucepan from the heat and whisk in the butter until melted and incorporated. Season the red wine jus with salt and pepper to taste. Once the fillet steaks are done cooking, remove them from the sous-vide bags and pat dry with paper towels. Heat a skillet over high heat and sear the steaks for 1 minute on each side, or until nicely browned. Serve the fillet steaks hot with the red wine jus drizzled over the top.
Prep Time: 15 minutes
Cook Time: 90 minutes
North Eatery