Thursday, February 25, 2016

Buffalo Filet - Sous Vide

Judy gave me some buffalo (bison) filets as a gift and I've been experimenting on how best to cook them. I've come up with a method now that I'm real happy with and will probably use that method in the future on buffalo or any other filet I cook. 

First, brush the filet in vegetable oil and season it with salt and pepper. 
Buffalo filets seasoned and ready to brown. These were used at a meal with multiple guests. 
Second, get a frying pan very hot and melt better and vegetable oil in the pan. Then insert the filet and cook it on each side and on the edges until it is browned on the outside. 
Brown the filet in butter and oil at a hot temperature.
Third, let it cool, then vacuum seal it in the sous vide with extra butter. 
Vacuum sealed with butter and ready for the sous vide.
Fourth, cook it in the sous vide for 2 1/2 hours at 55 degrees Centigrade. If you like it a tad more well done, do it at 56 degrees Centigrade. We tried variations for 1 1/4 hours and 2 1/4 hours and 55 degrees and 56 degrees and liked the longer cooking time and the lower sous vide temperature. 
A very moist, tasty filet.
Serve it immediately after pulling it out of the sous vide bag. Doing it this way means that you can prepare it ahead of time for company and have some leeway if someone is a little late (longer time in the sous vide will not result in over-cooking the meat, it only impacts the texture of the meat). The meat will be cooked perfectly 


  1. This is cut-it-with-a-fork tender and SO flavorful. Major success.

  2. You had me at "seal with extra butter".