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Filet Mignon Wi H Blue Cheese Mousse

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Filet Mignon Wi H Blue Cheese Mousse WWW.GOURMIA.COM YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS Fo he filet mignon Fo he sherried MousseCoo�ing 4 PORTIONS OF FILET MIGNON mushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL SOUS2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �heVIDE b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo he bue cheese suce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender. Add the JUICE SALT AND PEPPER sherry and cook until the sherry has evaporated. Stir in the butter until To ssembe it melts. Remove from the heat and stir in the lemon juice. ROSEMARY LEAVES, DICED To assemb�e Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top. WWW.GOURMIA.COM This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For moreRECIPES amazing AND recipes PHOTOGRAPHS like this one, please BY JASON see AFMEasy.com/Gourmia LOGSDON OF AMAZING FOODSous VideMADE EASY2 YIELD 4 SERVINGS COOKING TIME 2-3 HOURS COOKING TEMPERATURE 131˚F (55˚C) Filet Mignon Wi�h Blue Cheese INGREDIENTS Fo�Fo �hehe filet mignon Fo�Fo �hehe sherried Mousse 4 PORTIONS OF FILET MIGNON mushroomsmushroom Fo� �he filet mignon At least 2 to 3 hours before serving, preheat a ABOUT 1 TO 1 1/2 POUNDS 1 POUND MIXED water bath to 131°F (55°C). Salt and pepper the steak then sprinkle with 450G TO 700G MUSHROOMS, CLEANED the garlic powder. Place the steak in a sous vide bag, add the Worces- SALT AND PEPPER AND DESTEMMED ter sauce, then seal. Cook the filet mignon until heated through, about an hour for a 1" (25mm) steak or 3 hours for a 2" (50mm) steak. 1 TABLESPOON GARLIC POWDER 2 TABLESPOONS OLIVE OIL 2 TABLESPOONS WORCESTER SAUCE 1/4 ONION, DICED Fo� �he b�ue cheese sauce At least 10 minutes before serving, blend all of 4 GARLIC CLOVES, MINCED the ingredients together until smooth. The cheese sauce can be stored Fo�Fo �hehe b�uebue cheese saucesuce in the refrigerator for a day or two. 2 TABLESPOONS DICED 1/2 CUP BLUE CHEESE ROSEMARY LEAVES Fo� �he sherried mushrooms 30 minutes before serving, clean and 1/4 CUP HEAVY CREAM 1/4 CUP DRY SHERRY de-stem the mushrooms then cut into large pieces. Heat the oil over 2 TABLESPOONS LEMON JUICE 2 TABLESPOONS BUTTER medium heat then add the onion and garlic. Cook until the onion is 3 TABLESPOONS OLIVE OIL translucent, about 10 minutes. Add the mushrooms and rosemary then 2 TABLESPOONS LEMON cook, stirring occasionally, until the mushrooms are tender. Add the JUICE SALT AND PEPPER sherry and cook until the sherry has evaporated. Stir in the butter until To assemb�essembe it melts. Remove from the heat and stir in the lemon juice. ROSEMARY LEAVES, DICED To assemb�e Lightly salt the outside of the filet mignon then quickly sear it until the meat is just browned. Place the filet mignon on a plate with the sherried mushrooms. Top the steak with the blue cheese sauce then sprinkle some rosemary leaves on top. This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 2 YIELD 4 - 8 SERVINGS Salmon Wih COOKING TIME 30 - 60 MINUTES COOKING TEMPERATURE 122˚F (50˚C) pple and INGREDIENTS Jalapeño Fo� �he salmon Fo� �he jalapeño vinaigrette The salmon At least 65 to 95 minutes before serving, preheat a 2 CUPS WATER 1 JALAPEÑO, MINCED water bath to 122°F (50°C). Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold 3.5 TABLESPOONS SALT 1/2 SHALLOT, MINCED water and let the water cool to room temperature. Remove the 2 CUPS COLD WATER 6 TABLESPOONS OLIVE OIL skin from the salmon. Cut it into 1" by 3" pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 12 POUNDS SALMON 3 TABLESPOONS LEMON JUICE 450G TO 900G minutes. Remove the salmon and lightly pepper it then place in 1 TEASPOON YELLOW MUSTARD a sous vide bag and seal. Cook the salmon for 30 to 60 SALT AND PEPPER SALT AND PEPPER minutes, until heated through. To assemb�e The jalapeño vinaigrette At least 20 minutes before serving, GRANNY SMITH APPLE combine all the ingredients and blend together until fully JALAPEÑO, SLICED emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving. LEMON CONFIT OR PRESERVED LEMON, DICED To assemb�e Cut the apple into 1/4" (7mm) cubes. Remove the FRESH PARSLEY, CHOPPED salmon from the sous vide bag and pat dry. Place a section of fish on a plate then top with some diced apples and a jalapeno slice. Add some lemon confit and parsley to the top then drizzle with some of the jalapeno vinaigrette. This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 3 YIELD 4-8 SERVINGS COOKING TIME 60 - 90 MINUTES COOKING TEMPERATURE 183˚F (83.9˚C) Butter-Poached INGREDIENTS Beet Salad Fo� �he �ee�s Wi�h Pecans 8 BEETS The �ee�s At least 60 to 90 minutes before serving, preheat 1 ORANGE the water bath to 183ºF (83.9ºC). Peel the beets and cut SALT AND PEPPER them into bite-sized chunks then place them in a sous vide bag, trying to keep the thickness of the bag less than 1" 2 TABLESPOONS HONEY (25mm) for even cooking. Zest the orange into the sous 2 TABLESPOONS BUTTER vide bag then salt and pepper the beets. Add the honey and To assemb�e butter and seal. Cook the beets for around 60 to 90 minutes. Once tender, remove the beets from the sous vide MANDARIN ORANGES bag. FRISEE LETTUCE BLUE CHEESE, CRUMBLED To assemb�e Place some frisee on a plate and add mandarin PECANS oranges and cooked beets to it. Top with some blue cheese, pecans and tarragon. Drizzle with olive oil then salt TARRAGON LEAVES and pepper the salad. OLIVE OIL SALT AND PEPPER This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 4 YIELD 4 SERVINGS COOKING TIME 13 MINUTES COOKING TEMPERATURE 167˚F (75˚C) 13-Minute INGREDIENTS Eg on Wiled Fo� �he eggs Spinach Salad Preheat a water bath to 167ºF (75ºC) 15 to 20 4 EGGS The eggs minutes before serving. Gently place the eggs in the water Fo� �he wil�ed spinach salad bath and let cook for 13 minutes. Once cooked, remove from the water bath and set aside. 8 CUPS BABY SPINACH 4 STRIPS BACON, CUT INTO BATONS The wil�ed spinach salad At least 30 to 40 minutes before 2 SHALLOTS, DICED serving, place the spinach in a bowl and set aside. Heat the bacon over medium heat until the fat has rendered and the 4 GARLIC CLOVES, MINCED bacon is crispy, 15 to 20 minutes. Remove and discard all 3 TABLESPOONS LEMON JUICE but approximately 1 tablespoon of the bacon fat. Add the shallots and garlic, cook until the shallots turn translucent, To assemb�e 3 to 5 minutes. Stir in the lemon juice then pour the mixture BASIL, MINCED over the spinach and toss well to combine. Salt and pepper PAREMESAN CHEESE FOR GRATING to taste. LEMON QUARTERS To assemb�e Place some spinach in a bowl, leaving an indentation at the top to hold the egg. Crack a 13 minute egg over the top of the spinach, sprinkle with the basil, then grate the parmesan cheese on top. Squeeze some lemon juice over the dish then serve. This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia Sous Vide 5 YIELD 20 - 30 WINGS COOKING TIME 2 - 5 HOURS Chicken Wings COOKING TEMPERATURE 150˚F (65.6˚C) The chicken wings Preheat the water bath to 150ºF (65.6ºC) 2 to 5 hours before serving.
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