Recipe & Photos courtesy of Bill and Hayley of Primal Palate
The Filet Mignon from the beef tenderloin is a mouthwatering cut of meat. It’s nearly impossible to go wrong with this steak. It can be overdone though and that’s where attention while it’s cooking is so very important. When you spend a little more for a magnificent grass-fed filet, you want it to come out perfect! The Sous Vide (or water bath) is an ideal way to insure you get it just right.
There are several ways to cook a flavorful, juicy steak. You can grill, use a crock, pressure cook, or skillet, but the Sous Vide takes so much of the guess work out of the process. Our friends at Primal Palate share their recipe for Filet Mignon Steak with Black Truffle Butter for a taste treat! Prepare your taste buds for some joy!
Prep Time: 15 min
Cook Time: 2 hrs
- 4 Beef Steaks, (Tenderloin)
- 1/4 cup Salted Butter
- 1/4 cup Sage, fresh, minced
- 1/4 cup Fresh Marjoram, minced
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 head Cauliflower
- 2 Tbsp Parsley, curly leaf
- 1/2 cup Unsalted Butter
- 1/2 tsp Salt
- 1/2 tsp Truffle Salt, from black truffles
- Fill your Sous Vide with water to within one inch of the max fill line, and set temperature to 134 degrees.
- While water is heating, make the compound herb butter. Soften 1/4 cup grassfed butter (salted), and mix with the marjoram, sage, salt and pepper.
- Seal two BPA-free sous vide pouches, and line the insides with the compound herb butter.
- Place two steaks in each pouch, and vacuum seal them. Place them in the water (if it is up to temperature), and set the time for 2-4 hours.
About 30 minutes before the steaks are done cooking in the Sous Vide, boil the cauliflower.
- Drain the water, and add the cauliflower to a food processor or high speed blender. Add the parsley, butter, salt and pepper (following the order of ingredients).
- Blend the cauliflower until smooth.
- To make the truffle butter, whip 1/2 cup unsalted grass fed butter with 1/2 tsp black truffle salt.
- Preheat your grill to high heat (about 500 degrees). Remove the steaks from their pouches and sear them for 2-3 minutes per side.
- Serve the tenderloin sliced thinly, topped with the black truffle butter and with a side of mashed cauliflower.
Thanks to our friends Hayley and Bill at Primal Palate for sharing their recipe. Find more delicious recipes at PrimalPalate.com. If you’d like to spice up your recipes with more delicious Primal Palate seasonings, we’ve got a variety to choose from. We also carry their Organic Seasonings Mixes: French Onion Mix, Garden Ranch, and Taco & Fajita.