Sous vide filet opt

Sous Vide Filet Mignon

Sous Vide Filet Mignon

When you want to cook your steak to a perfect temperature, the sous vide is your best kitchen tool. It allows you to cook the steak without ever going over temp. Restaurants have used these for years. You can then sear your steak to reach your preferred level of char.

Ingredients
  

  • 2 Filet Mignon Steaks salted
  • 1/2 Cup of Shallots
  • 2 Sprigs of Rosemary
  • 1 Tablespoon Olive Oil for Searing

Instructions
 

  • Seal the steaks with a vacuum sealer machine (some people say that you can use a good ziplock bag. I did not want to take the chance with a baggie so I sealed mine with the machine to protect the steaks).
  • Set the Sous Vide in a container or pot. (If using a metal pot as I did, I would suggest moving it to your stove top as it gets hot).
  • Turn the Sous Vide to the desired temperature you want the steak to be when you reverse sear it. (If you want a medium/rare set the Sous Vide stick to a temp of 133 degrees F.
  • Set the sealed steaks in the container and wait.
  • These did not take long to come up to temp, less than 45 minutes. (Keep an eye on the temp but don’t worry you won’t overcook them or dry them out with the Sous Vide method).
  • When the stick reads the temperature you set or very close to it.
  • Set up your frying pan or grill on a medium high temp, add or brush the olive oil.
  • Add the steaks when it is really hot and only keep on for a few minutes on each side. Just long enough to sear.
  • Remember to let them rest before serving.

Video

Tried this recipe?Let us know how it was!
  • 2 Filet Mignon Steaks (salted) 
  • 1/2 Cup of Shallots 
  • 2 Sprigs of Rosemary
  • 1 Tablespoon of Olive Oil for Searing 
  1. Seal the steaks with a vacuum sealer machine (some people say that you can use a good ziplock bag. I did not want to take the chance with a baggie so I sealed mine with the machine to protect the steaks).
  2. Set the Sous Vide in a container or pot. (If using a metal pot as I did, I would suggest moving it to your stove top as it gets hot).
  3. Turn the Sous Vide to the desired temperature you want the steak to be when you reverse sear it. (If you want a medium/rare set the Sous Vide stick to a temp of 133 degrees F.  
  4. Set the sealed steaks in the container and wait. 
  5. These did not take long to come up to temp, less than 45 minutes. (Keep an eye on the temp but don’t worry you won’t overcook them or dry them out with the Sous Vide method). 
  6. When the stick reads the temperature you set or very close to it. 
  7. Set up your frying pan or grill on a medium high temp, add or brush the olive oil. 
  8. Add the steaks when it is really hot and only keep on for a few minutes on each side. Just long enough to sear. 
  9. Remember to let them rest before serving.
Enjoy! 

 

Opt Easy Cheesy Garlic bread

Garlic and Cheese French Bread

Easy Cheesy Garlic Bread

Ingredients
  

  • 1 Pop Can French Bread ready bake
  • 1 Tablespoon Parmesan Cheese
  • 1 Tablespoon Butter
  • 1 Teaspoon Garlic minced
  • 1 Teaspoon Parsley
  • A Pinch Black Pepper

Instructions
 

  • Preheat oven to following instructions on the bread
  • Place the bread on sheet pan using either parchment paper or rubber baking mat
  • In small bowl melt butter in a microwave for 20 seconds
  • Combine parmesan, garlic, parsley, and pepper with butter and mix
  • Brush this mixture on top and sides of the raw bread before you put it in the oven.
  • Follow the baking instructions on the can of dough for times and temp
Tried this recipe?Let us know how it was!

Heart-Shaped French Toast

This makes a lovely breakfast for someone you care about. It is simple enough for anyone to make, Even kids can make this dish, it is budget friendly, and takes very little time. 

  • 2 Slices of Sandwich Bread
  • 1 Tablespoon of Milk
  • 1 Egg
  • 1/2 Teaspoon of Vanilla
  • 1/2 Teaspoon of Powdered Sugar
  • 1 Pat of butter 
  1. Cut your heart shapes out of the bread slices, using a cookie cutter.
  2. Add the egg, milk, and vanilla,  use a fork or whisk to whip it all together.
  3. Put a pad of butter or cooking spray into a frying pan and set it to medium heat.
  4. Soak the bread in the egg mixture and add to the frying pan.
  5. Once the first side has browned, flip it, and brown the other side.
  6. Serve with a sprinkle of powdered sugar and butter. 
Fixed Pics in LOF 1023 (8)

Braised Lamb Stew

  • 3 Lbs. of Lamb Shoulder (I used lamb shoulder chops)
  • 4 White Potatoes (wedges)
  • 2 Celery Stalks
  • 5 Carrots
  • 8-10 Pearl Onions
  • 12 Oz. of  Crushed Tomato
  • 1 1/2 Cups of Red Wine
  • 1 Cup of Chicken Stock
  • 1 Cup of Beef Stock
  • 6-7 Garlic Cloves (chopped)
  • 6-7 Sprigs of Thyme
  • 2 Tablespoons of Olive oil
  • 2 Bay Leaves
  • Salt and Pepper
  1. In a cast iron pot add olive oil and turn the heat on high.
  2. Salt and pepper both sides of your lamb.
  3. Once the pot is hot, add the lamb, you should hear a nice sizzle sound.
  4. Brown and sear for 3 minutes on each side, locking in the juices.
  5. Take the lamb out of the pan and set aside.
  6. In the same pot add the garlic, celery, onion, and carrots.
  7. Cook on medium heat for 6-7 minutes.
  8. Add the red wine, tomatoes, chicken, and beef stock.
  9. Add bay leaves, thyme, and add lamb back in submerging it into the liquid.
  10. Cover and cook in the oven at 275 degrees F for 2 hours.
  11. Take out of the oven, stir and cook on the stove uncovered on low heat for another 1 and a ½  hours.
  12. You can then decide if you want to keep the braised lamb as it, or thicken it with a little slurry and turn it into a braised lamb stew.

Brie and Jam Phyllo Cups

This recipe is so simple to make. It is 3 ingredients and can be made in less than 15 minutes, in the toaster oven.  What is even better, is that you can vary the ingredients. Change up the jams for the seasons or for whatever you have on hand. You can make them more savory than sweet or if sweet is your thing just add more jam!

Brie Cheese (remove most of the rind)

Raspberry Jam (use any flavor) 

Pre-made Phyllo Shells (found in the freezer aisle in most all grocery stores)-

  1. Place a piece of tin foil or parchment paper on a small tray that fits in the toaster oven. 
  2. Preheat the toaster oven to 350 degrees F.
  3. Cut the rind off the cheese.
  4. Cut the cheese into small squares (about the size of the tip of your thumb.
  5. Put a piece of cheese in each phyllo cup. 
  6. Add an 1/8 of a teaspoon of the jam to the top of the cheese. (If you like yours sweeter add more).
  7. Bake for 8 – 11 minutes until the cheese appears melted and cups are browned.

Chicken Liver Pate

  • 2 Cups of Chicken Livers 
  • 4 Eggs (hard-boiled)
  • 1 Medium to Large Onion (chopped)
  • 1/4 Cup of Chicken Fat or 1/8 Cup of Bacon Fat
  • 2 Tablespoons of Butter
  • 1/4 Cup of Fresh Parsley (chopped)
  • 1 Teaspoon of Thyme
  • 1/4 Teaspoon of Cayenne Pepper
  • Salt and Pepper to Taste
  • 1/4 Cup of Cognac, Port, or Madeira wine 
    (Each one offers a bit of a different flavor. The Cognac has more of a bite, as it is a strong grain alcohol product.  The others are wines made from grapes). 
  1. Fry the chicken livers in the chicken fat or bacon fat until pink (do not overcook).
  2. Deglaze the pan using the alcohol you selected (wine or cognac).
  3. Add the chopped onion to the same pan and cook in the juices left by the chicken livers, cook until browned.
  4. Chop the hard-boiled eggs. 
  5. Combine the chicken livers, onion, egg, and remaining ingredients in a bowl and blend together with an immersion tool until creamy.
  6. Garnish with some parsley.
  7. Serve with wheat crackers, pita, melba toast and or celery.
    If you are making the pate’ for a holiday gathering you can use a cookie cutter to mold the shape of the pate before plating it.