Sous Vide Filet Mignon
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- Опубликовано: 12 сен 2024
- Tenderloin is expensive. Make the most of your pricey premium cut by cooking it sous vide, then finishing with a quick sear on the stove. chfstps.co/2klmUAG
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Just call the channel Joule...
or "joule advertisement channel"
just call it whining people will whine about joule
Joule Food Channel, and no, u cant get your hands on Joule in Europe. UNSUB for now :) catch you later
Get the Anova, works perfect for me! ChefSteps is still good for recipes I guess...
Lukasz Langinger
So I have had the Anova for a couple of months ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 and I've made steaks about 7 times, chicken 3 times, brats once... I'd say every time the food has been cooked perfectly. I start with hot water out of the sink so I have not timed how long it would take to get to temp from say 'room temp', but so far the Anova for the price has done an amazing job.The recipes and app are very straight forward, most of the recipes are from what people post so it's hard to tell if this is the ultimate guide for cooking everything but nothing I've made has turned out bad.. I even went mid-well on some smaller steaks because I didn't know if my neighbors like mid-rare and it turned out fantastic.I will say I will have to tweak recipes though to my liking.. either way the Sous-Vide is a success for making food taste great, safely cooked and keeping things moist, that in itself is worth it. I'd like to see how Hamburgers would turn out.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Tip: make sure you PAT THE STEAKS DRY before searing them. Searing a wet steak is next to impossible and you only end up cooking the inside longer. I'd use a paper towel to get off the excess moisture, then put more salt & pepper on them before searing.
I wish you guys would go a bit more in-depth with these videos for those of us who already bought Joule, because I know you take care of painstaking details when you cook. I think we've had plenty of "Intro to sous-vide" videos for now!
Did you download the chefsteps app? They go a little more in depth.
they have a website y'know
I've gone through their app and their website, and funny enough I learned the most from their comments sections where people ask specific questions (eg. patting meats dry before searing, what to do with cheap/tough cuts, specific sous-vide egg times because their egg calculator isnt realistic, etc.)
Greg G - Check out their 'Mastering Leg of Lamb' vid from March 22 2016... see if you can spot the difference between a commercial with some info and info with a dash of commercial.
bassboost I think you need to BUY the classes
Made an impromptu Valentines meal with similar prep. My hubby liked the broccoli cream. I made some mashed potatoes with sour cream , had to add asparagus on the side lol. I’ll try with the radicchio next time .Having Sous vide device is the best. This video was nice simple and quick
I don’t use non stick pans for searing and pat them dry
I'll still watch these videos, but before all the joule videos chef steps stood out from other channels because of their interesting recipes, techniques, and sophisticated-ness, but now they're just like any other channel
Now they're worse, because all they do is shill. Like shitty used car salesmen. Scummy.
Past 2 weeks there have been 5 videos. All Joule advertisements. Do you lack the social awareness to realize your viewers aren't idiots and will leave?
They film all at the same time so by the time people comment the videos have already been done.
then why do you take the time to click on the video and leave a comment?
Rikky but if I were them I would release the vids separately
lenhister grow up. These guys are a business and are acting like it. What business in the world doesn't advertise their product? No one has a gun to your head to watch these videos.
What do you even mean lmao.
"put a little butter", puts the whole stick ;)
Look, I get the outcry about everything on this channel being Joule related, but to be honest, if you strip away the fact that they use Joule and just cook the steak by your preferred method, it's a pretty nice recipe with that puree and salad.
Joule is their baby, they're going to keep promoting it, but when it comes down to it, this is all free content. So take away whatever information you can from the video, even if you don't have a sous vide cooker at home.
Pretty sure they monetize their videos. The don't put that much originality in these videos to have them completely free... Granted I know youtube bucks aren't very rewarding, but the videos definitely cost money to make, they can't be funding them entirely out of pocket. And I'll definitely be trying my steak cooking method and mixing it with their sides/plating.
All in all it should still wow my fiance'.
I didn't mean they're free to produce. I was saying they're free for us to watch so we shouldn't complain so much.
PS, I made the broccoli puree last night. So easy and delicious.
That makes sense. Good to hear, did you get the specific brocoli puree instructions on the website?
Nah, I just eyeballed it. Really simple though. I sauteed some garlic and onions in olive oil, added the broccoli and some chicken stock just to create a little extra steam to soften them up, and then blended it all together. Checked for seasoning and that was it. Really good.
TheStallion234 - Or you can just get another brand of sous vide machine, and follow the directions from there! I opted not to get Joule because I have no need for Wi-Fi or Bluetooth in order to cook food. Your mileage may vary.
Taking bets on the next video...
Juicy duck on Joule?
DIego AG tsss get out of here! And what, they would make like a purée and a salad to go with it? That's crazy
I'm going to go out on a limb and say that it's going to be vegetable paste smeared on a plate, with a weird salad on top, and then a sous vide cooked protein on top of that.
Bob Dolen Death sous vide accessories
Bob Dolen Death NONONO A PROTEIN ON A BED OF VEG ON A FLOOD OF SAUCE
Best $200 we've spent in the last few years, and if it also supports a vibrant cooking channel, totally worth it. The Joule so far for me is flawless, was telling my wife last night that it would be nice to have a log available of your usage. I've used it a ton too.
Youre just an idiot who cant cook - congrats
People used to complain about how they always did sous vide and it wasn't something home cooks could easily achieve, then they came out with an at-home sous vide product AND did a video on at-home sous vide without it, and people complain that their videos all use Joule and are just advertisements. Amazing.
My favorite part about this Channel is watching everyone freak out about joule.
I knew it's another JouleStep episode since I saw the thumbnail.
And it's always the same thing dammit-veggie puree, a filet of meat and a quickie salad. Every time!
Oh I've been using center cut filet mignon for a while via sous vide. Totally awesome.
Did this in my igloo cooler via the "sous vide hack". Man, I cant get over it still. Was the most amazing Tbone and New york strip from winn dixie that, I haven't even had a piece of beef like this in a restaurant. Unbelievable. Key is to cook for 2-3 hours from what I have found. So tender and cooked to perfection at 129 degrees. I salted with pepper, garlic oil, and some rosemary. It's crazy people, try it. I added 3 large steaks, about 1 to 1.5 inches thick to the water. Have the steaks close to room temp. Dont want them too cold, it will cool the water.
If you want to try it, get the hottest tap water, fill the cooler to a third. Then boil water, pour it in until it reaches the temp, may have to boil more than one pot of water. Get bags that seal well. Go for well more than an hour for super tender meat is my advice. Dont get me wrong, an hour is tender. But we can get crazy. Super hot pan, and turn at 40 seconds or grill on flame at the same time. Next im adding a strip of bacon!!!
A real chef does not need that but all i have to say is great video and i love what sous vide can do
to be fair, before they made joule 80% of their recipes were still sous-vide videos.
The pekin duck, the crispy chicken, the biggest pastrami, the cakes, the dry ice series, the deep fried series, the gelees, the gels, the quail egg, the tofu, the pizzas... And I can go on and on naming NON sous vide recipes... a format that i miss a lot.
MMMM, that peking duck recipe looks so good but I'm too lazy to make it lol.
Diego AG he said 80 not 100
chocho12321 But I think that’s why they made Joule😅
can you show us how to sous vide that mustache
hey chefsteps if you want the briccoli pure even greener put som bicarbonate in it .... and it goin to keep the green color ... for days .... cheers from Sweden.....
Dear ChefSteps
I'm from Denmark and i've been following you guys for a couple of years now. I love your videos and i've been wanting to try sous-vide cooking for a long time!
Of course i was quite excited to see that you have developed your own sous-vide machine which looks amazing! - Unfortunately you don't ship outside the US and i guess that's understandable in the beginning of production.
I'm going to Los Angeles in a couple of weeks for a vacation and i thought that now i could FINALLY get the Joule! - But then i find out that it runs on 120 V and that this could destroy the machine if used with danish outputs (240 V). I have close to zero understanding of how machines like this and electrical outputs works, so forgive me but - Why do you not make a version that runs on 240 V?!?! Now i am forced to buy a product from your competitors even though i'm travelling across the world, i can't even buy your product.
Kind but dissapointed regards
Andreas
Well the standard in the US is that they use 120 V (because they are special like that and their power grid is out of date as well, but let's not get sidetracked here)
Not entirely sure what to look for, but some american certified appliances does actually work at 240 V, and vice versa, (usually US devices goes pop in EU or EU appliances runs at half efficiency in the US, so your EU kettle will forever never hit the boiling point)
IT is to my understanding that the Joule isn't designed to run at 240 V.
Getting all the certifications and clearance to launch sale of Joule in EU is quite a headache and it will take time, which I hope will come through this year.
I already got an Sansaire, but I still want a Joule, because of the compact size and it never hurts to have another sous vide at hand. And as we say 'alt godt kommer til den der venter' og held og lykke.
While I sit here and pretend it's chefsteps-chrismas extreme edition. :D
Andreas Gjørup Nielsen why not use a step-down transformer?
Problem is he needs to boost 120 V into 240 V and that's quite a task and for some too expensive.
Alexander Foghmar with all due respect, I think you got it the other way around. 240 output in EU and a device that only needs 120. You use a step-down transformer to change the 240 output to 120 output so you can use your 120 device. Step-down transformers are relatively cheap if you really want to get one.
Oh, it's late 1am here. My mistake. But then, not sure if you can get in app store here yet and switching between app store accounts(a DK one and US) is slightly messy.(?)
great video as always. thank you very much.
I like to cook sousvide and your videos are helping me alot.
Still waiting for the release of the joule in europe.
wish you all a nice day.
Oh look another Joule video! What a surprise!
When's it coming to the uk?????????????
Michael Burgess yeah this is the only reason I'm still subscribed... really want to get my hands on one
order it from amazon
When is the Joule going to be available to Canada?
Would you guys ever consider doing a subscriber recipe suggestion video, where people suggest classic dishes for you to make, and you guys perfect them?
I just bought joule and was wondering how I can make lucky charms cereal out of it. I already have the lucky charms and milk but was wondering how I should use joule. If you could respond within a day that would be great because I have to make it for my kids tomorrow morning.
Almost everyone in the comments is complaining about the video series. I enjoy it. Although they are promoting their product in the videos, they still give you good information and as a few people said you can use any other sous-vide tool instead if you can't get a joule. But I have to admit that the same clips of sizzling water drops and sliced onions get a little bit annoying.
I know you probably won't listen to me because i'm just a random guy who watches your videos and it's your business, but;
PLEASE PLEASE PLEASE do multiple videos per week, with a theme/series running on each day. like, mondays could be Riley doing fried recipes, wednesday could be Grant doing sous vide meals, friday could be nick doing old school baking, etc etc.
I think your viewers would LOVE the fresh content, people who still love the sous vide videos still get it, and everyone's happier that there's more videos to watch!
But even if this never happens, I've been loving the videos so far guys, keep it up!
Always enjoy the sides!
bought mine last night cant wait
do you place the bag in cool water or water that has reaches your cooking temp?
I just received my Joule yesterday.
Making this recipe as my first one !
any update on when joule will be available in Australia?
Bumper to bumper medium rare...just the wayI like it!
I actually enjoy the joule vids...because i plan on buying it lol.
How does joule cope if you want two steaks done at different levels? Say one rare one med rare? Do you just take one out first or can it warn you when to take out each?
First off, love your channel! Just curious, when will Joule be available in Europe?
Can we use rosemary essential oil instead of green ones
can you sous vide popcorn?
Nonstick shouldn't be used for very high temperatures. Cast iron or carbon steel are better.
did i can only prepare in sous vide before grill? how minnutes i need for fillet mignon preparing before grill ? how much days can stay in fridge prepared before be grilled ?
To the people who want to buy joule in Europe, just buy another sous vide cooker.
Frank Underwood like the Anova! Its pretty damned great!
Does Chef Steps have a restaurant? I'm not too far from Seattle and I'd gladly come down to try their food.
Nice video. Please get on with making it available for international shipping!
Also, any chance of some recipes for offal?
If Chef Steps were to go mobile and set up a food truck what would make it on the menu?! Food truck video series? Please!
A concern when cooking steak sous vide:
What do you do when your guest want their steaks at different temperatures, so you can't allow them to sous vide until it's time to sear?
Sous vide at the highest doneness isn't an option because the other steaks will be "overcooked." Do you sous vide at the lowest steak temp, remove it, then crank up the heat and wait how ever long it takes to bring the other steak up to temp, allowing the first steak to "hang out" while the other cooks?
my two cents on it is that most people aren't too picky between medium and medium rare if they like their meat pink. I would just cook the steaks somewhere in that range; you get so much nice pink meat doing it sous-vide that everyone will be happy. If they like them rare or well-done, just do it on the grill or pan or whatever you're using, you don't gain anything from cooking something to well-done in a water bath. If you did want to get really fancy, a restaurant I worked at would prep their sous vide steaks by cooking a batch of rares, a batch of mediums, etc; then you just need to keep them cool and bring them up to temp before searing and serving
My advice would be cook to the most "undone preferred" in Joule, then finish to the desired temp in pan. It won't be as perfect but its the best I can think of right now.
how about we mention the dangers of heating up a Teflon pan to super hot the fumes can make you very very sick!!!
I've always read that you shouldn't sous vide actual garlic, that you should use garlic powder instead. is it okay in this instance because of the lower temp or shorter cooktime(around an hour)?
Thank you
All hail the mail carrier..... I FINALLY GOT MY JOULE
I have gotten to where my ribeyes are ideal (for me) every time. I kosher salt both sides and let sit at room temp for 1 hour then vacuum seal and put in sous vide bath for 90 minutes at 130. I get my skillet as hot as possible and put maybe 2 teaspoons of grapeseed oil in it. I pat dry the steak and re-salt both sides with kosher salt generously. I drop the steak in and lay a heavy skillet on top to weigh it down. I do this for 45s-60s then flip over and again 45-60s. I then sear the sides a little and it's done. If I get a 2 inch thick bacon-wrapped tenderloin filet can I prepare it the same exact way as I do the ribeyes or will anything need to vary? Thanks!
Hopefully all the anti-joule ppl are gone so I can enjoy this channel in peace.
acf870 Never! Down with Joule! Bring back the old stuff! Make ChefSteps great again!
youre probably new to this channel, lol
Look, I bought into joule when you first announced it, and I'm as carnivorous as anyone out there. But y'all need to get back to the science stuff. You used to post fun and interesting things that were really cool to learn - now it's like, all cooking with joule and searing in a pan. I'm all for sous vide, but you're beating a dead horse with some of these videos.
these short vids are basically longer joule ads.
Except that you can do exactly the same thing with ANY other sous vide machine.
Not really. They’re obviously pushing their product bc they paid for the video but like the other guy said, you can use any Sous vide.
Is there any butter's substitute for the vegetable pure? I want to reduce the fat.
Top of their game, every time! props..
Ignore the brand and look at this as promotion for sous vide. Sous is great. There are lots of options or products to use to do it. I have a large setup using a hotel size bain marie and an Auber-WS controller that works great even for big parties.
Personally i don't like cooking Fillet with Sous vide for my self (for 15 -30 sure but for 4 it's silly), they are already tender enough. I like the chew from grilling better than the mushy tenderness from Sous.
Sous is best for making tough cuts tender, they have more flavor.
YMMV
I love sous-vide cooking. I just wish they promoted recipes that went deeper then just cooking tender meats. They use to do so many awesome video with smoking meat and sides and sauces. I'm cool with this being a sous-vide channel but not a "how to cook a steak again" channel. Seriously they have like 10 videos on how to cook a steak.
When is joule going too be available in the UK.
What kind of oil did u add at the end?
I remember when you guys did recipes that weren't just advertisements for joule.
I member.
Yo they have to make a living.
Jack Sin Trendy? SousVide has been around for literally decades.
Good luck temping and adjusting a pot of water for longer cooks, like 36 hour pork shoulder or something like that.
paxmowa just cover it. What’s the problem? I’ve done several long cooks with a Sous vide.
Still waiting for Joule to be available here in the EU...
Had to log in and let you know I finally bought the Joule! I'm pretty excited to finally give some of these recipes a whirl after watching for like two years.
People hating on this because it's hipster but I bet none of you can cook a steak this perfect.
This channel went from premium content to an infomercial channel in a snap
My Nona loved radicchio in salad.
I for one love this channel, and I happen to think it's awesome that you guys made this incredible appliance AND that you make videos using it for those of us that support you and actually want to or already have purchased the Joule. I'm not going to complain about you guys showcasing YOUR own product like I'm some entitled freeloader.
I don't understand everyone's problem with them using Joule? This channel has always had an emphasis on cooking sous vide. Just because they use their own sous vide tool doesn't change anything. You can still use these techniques to make the dish at home with your own sous vide tool.
Welcome to RUclips's comments section.
pccalcio hell*
Searing in a non-stick pan?
Use an immersion blender for the broccoli, one pot cook!
You should check out chef Thomas Keller's cookbook, Under Pressure, where he suggests rolling up the herbs in open sided bpa free plastic wrap sachets, so that there don't get to be overly strongly tasting or discolored spots on the food.
I notice you guys never use an immersion blender for these videos. Why is that?
when it will be available in Europe?
would the salad be too bitter?
Honestly, they are just rehashing content now for the purpose of showcasing Joule. ChefSteps, it is time to stop.
I saw them using Joule on Top Chef, Season 14.
inb4 everyone else complaining about the joule infomercial.
haha!
What frying pan is that on the video?
Do sous vide steaks need to be rested ?
What blender are you guys using?
It's a Vitamix.
Could u show us how to prep and cook cod fish pls? :) thanks!
"a little butter"
*adds 4 sticks*
i have joule, i go through medium to medium-well steaks.. but why does my steaks looks orange kinda? not pinkish... at all..
i had fresh tenderloin.. so dont think its from bad meat or anything.. what could have been wrong?
I wish I could buy Joule in Canada.
Did this with a pot of water and a thermometer. The steak was unbelievably tender...
So much with the constant advertisements of joule but the damn thing is still not available for Europe...
Buy the Anova... it´s a better piece as far as I know and it´s available in Europe
How long can the steak stay inside the pot when it's already cooked? Would a process like this be doable for a restaurant?
Up to three days?... once it´s cooked is cooked and will not overcook. That´s the magic of sous vide cooking.
The texture does change with longer cook time. Most meats turn to mush with really long cook times in sous vide.
never heard of joule, please make some more informative videos on this exciting new product!
Why did you drizzle olive oil over the steak after it was cooked and plated? Won't it taste bad?
Good (olive) oil does not taste bad - its fruity and matches very well with pretty much anything!
Hi chefstep...
I've waiting too long for joule to get here in Indonesia. Please made the 220volt version and sell in Asia ASAP
Can you do a Duck confit with joule?
its a shame because if you watch other videos with this guy, he actually knows good recipes when he's not trying to sell joule
Ibahn Flanders I specifically came here looking for some tips on how to sv a filet. What’s the problem?
awesome video thanks!
doesn't taste like stewed meat the cooked part of meat in the steak?
I just had breakfast. But mmmm. I'm hungry again.
*inb4 complaints from people still watching videos from this newer series despite knowing what's coming and that they won't like it*
Been using joule for a few months now. It's feels like cheating because these steaks are the best you could ask for with so little work - now I can 'risk' buying higher quality cuts because I won't screw them up. Would love more joule recipe videos - I've started doing anything I can sous vide.