Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

FAQs

How long to cook Chateaubriand in sous vide? ›

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.

Temps and Times for Sous Vide Tenderloin Steaks

I cook my tenderloin steaks at several degrees Fahrenheit lower than fattier cuts, like ribeye or strip. 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.

The Taste of Chateaubriand

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. The texture is also more succulent, making it a favorite among those who enjoy a more robust steak.

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.

Amaze your guests with a perfectly cooked, fork-tender chateaubriand – a roast-sized filet mignon this holiday season. The sous vide cooking method takes all the guesswork out of cooking your roast and delivers a showstopping centerpiece for your holiday table.

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.

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.

Should you season steak before sous vide? ›

Even if you don't have this kind of time, I find it's best to season steak before sous viding.

To make this beef tenderloin even more special, I give it a double-sear: once before it goes into the sous vide bath and again after it comes up. The first time builds flavor in the dish; the second time gives the cooked roast a nice outer crust.

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.

The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome, the chateaubriand is the perfect choice for every occasion.

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.

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.