Chateaubriand Recipe - Sous Vide Filet Mignon Roast (2024)

FAQs

How long to cook Chateaubriand in sous vide? ›

Sous Vide at 10°F Below the Desired Doneness for 3 Hours

Set immersion circulator to 10 degrees below your desired doneness and sous vide the roast for three hours. We recommend serving a chateaubriand medium rare for the best experience.

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.

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.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

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.

For that reason, I recommend sous vide filet mignon at no more than 125°F. This will produce a medium rare steak with perfect edge to edge doneness.

Set the sous vide immersion circulator to heat the water to 133°F for rare beef, 140°F for medium-rare (my preference), 149°F for medium-well, or 167°F for well-done.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

Which is better chateaubriand or filet mignon? ›

Flavor. Yet when you compare the flavor, most people consider the Chateaubriand to have the edge. Thanks to a denser grain, it's richly flavored for being part of the soft tenderloin.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Chateaubriand cooking time

For maximum flavour and juiciness, we recommend serving your beef chateaubriand medium-rare. This will take approximately 12-14 minutes in the oven once it's been seared in a hot pan. Alternatively, you could try our low roasting temperature technique.

If you are cooking two small steaks one hour in the sous vide is sufficient. 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.

Set your sous vide cooker to 125ºF for rare, 130ºF for medium-rare, 135ºF for medium, or 140ºF for medium-well. Heat a bowl of water of an appropriate size to fit your steaks. Season your steaks with salt and pepper.

Option to leave the steak in the sous vide for up to 4 hours for ultra-tender steak, but 2 hours is just perfect, as well! Both will come out medium-rare. Grilling directions: You can also sear steak on the grill by heating the grill to 450ºF and searing the steak on each side for 1 minute.