BISON FILET SOUS VIDE
In a previous post I talked about how excited I am about my new Sansaire Sous Vide. I just love how easy it makes cooking meat to the perfect temperature.
A few weekends ago I drove down to see my parents and they get bison delivered every month or so and I was lucky enough to be down there they day they had it delivered. So I brought home a couple of filets as well as some flank and rib-eyes.
So, when I got home I had to cook the filets first. And what better way to cook them perfectly … Sous Vide.
I started by thawing them and drying them on paper towels and I used some Montreal Steak seasoning, but salt and pepper will work, or salt pepper some garlic and or rosemary would be nice too.
Then I put them in their own bag and added a tablespoon of grass fed butter on top of each steak, and sealed the bags and cooked then for an hour and 30 minutes at 130 degrees.
While they were cooking I made a big salad, well my girlfriend made the salad this time. I used mixed greens, bell peppers, cherry tomatoes, sun dried tomatoes, carrots, grape sized mozzarella balls, and avocado (and some shaved red onion on mine).
I set up my grill pan to medium high (if you have good ventalation in your kitchen you can use a really hot pan) and grilled the steaks 90 seconds on a side with a 90 degree turn halfway through on each side for nice grill marks.
Be sure to let the steaks rest before serving or slicing, especially with filet and it’s even more important with bison. As Alton Brown says: Your patience will be rewarded.
I sliced them and put them on the salad and made a simple balsamic vinegar and olive oil dressing. The filets were so tender that is made it difficult slice … first world problems.
Bison Filet Sous Vide
Perfectly cooked Bison Filet Steaks
2 Bison Filet Steaks
1 Tablespoon (give or take) Montreal Steak Seasing
2 Tablespoons Butter
Set up your sous vide and heat the water to 130 for rare or up to 140 for medium (130 is best).
Thaw and dry the Bison filets.
Season liberally with the Montreal Steak Seasoning.
Place the filets in individual bags.
Place a tablespoon of butter on top of each steak.
Vacuum seal each bag.
Cook in the 130 water for at least an hour and up to 4 hours (I like an hour and a half).
Remove the steaks from the water and dry the steaks on paper towels.
Heat a grill pan to medium high heat.
Cook the steaks on the grill pan for 45 seconds and then give it a 90 degree turn.
Cook for 45 seconds more and flip and repeat for a total of 90 seconds on a side.
Remove from heat and let rest for at least 5 minutes, 10 minutes is better.
Slice and serve over a salad, or just serve.