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Written by Jason Logsdon
Filet mignon, or beef tenderloin, is a super tender, lean cut of beef that is often served as a fancy steak. Filet is so lean it lacks a lot of the flavor of fattier cuts so it is often complemented with a strongly flavored sauce. For this recipe I turn to a creamy blue cheese sauce and some sherried mushrooms to round out the flavors of the meal. I also cook it with Worcester sauce for added flavor. Filet mignon is one of the best steaks to cook with sous vide because any overcooking starts to turn the filet chewy. It's the most tender cut of beef and it only needs to be heated through the sous vide process, not tenderized. You can either measure the thickness and cook it for the minimum time needed or just give it 2 to 3 hours. This recipe works just as well for a tenderloin roast as it does for steaks, just increase the time in step with the bigger width of the tenderloin. If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide filet recipe with blue cheese mousse you can check out the following. Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes. Like this recipe? Preheat a water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with the garlic powder. Place the steak in a sous vide bag, add the Worcester sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. Blend all of the ingredients together until smooth. The cheese sauce can be stored in the refrigerator for a day or two. Clean and de-stem the mushrooms then cut into large pieces. Heat the oil over medium heat then add the onion and garlic. Cook until the onion is translucent, about 10 minutes. Add the mushrooms and rosemary then cook, stirring occasionally, until the mushrooms are tender. Add the sherry and cook until the sherry has evaporated. Stir in the butter until it melts. Remove from the heat and stir in the lemon juice. Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top. For an upscale modernist take you can turn the blue cheese sauce into a thick foam using a whipping siphon. Omit the olive oil and increase the heavy cream to 3/4 cup. Blend everything together then pour it into a whipping siphon. Seal and charge the siphon then dispense onto the steaks. The blue cheese foam can be made a day or two ahead of time and stored in the refrigerator.
Modernist Tools, Ingredients, and Techniques Used
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Let Me Know on Facebook or in the comments below!Filet Mignon with Creamy Blue Cheese Recipe
Filet Mignon with Creamy Blue Cheese Ingredients
For the Filet Mignon
4 portions of filet mignon, about 1 to 1 1/2 pounds (450g to 700g)
Salt and pepper
1 tablespoon garlic powder
2 tablespoons Worcester sauceFor the Blue Cheese Sauce
1/2 cup blue cheese
1/4 cup heavy cream
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepperFor the Sherried Mushrooms
1 pound mixed mushrooms, cleaned and de-stemmed
2 tablespoons olive oil
1/4 onion, diced
4 garlic cloves, minced
2 tablespoons diced rosemary leaves
1/4 cup dry sherry
2 tablespoons butter
2 tablespoons lemon juiceTo Assemble
Rosemary leaves, dicedFilet Mignon with Creamy Blue Cheese Instructions
For the Filet Mignon
At least 2 to 3 hours before serving
For the Blue Cheese Sauce
At least 10 minutes before serving
For the Sherried Mushrooms
30 minutes before servings
To Assemble
Modernist Notes
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All tags for this article:Beef, Cheese, Dish, Foam, Recipe, Sous Vide, Sous Vide Beef , Sous Vide Filet Mignon, Sous Vide Recipes, Sous Vide Steak , Sous Vide Tenderloin, Sous Vide Tenderloin Steak, Steak, Whipping Siphon, Whipping Siphon Foams
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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