Turning $1 Steak into FILET MIGNON using Sous Vide

[Music] [Applause] you just saw a beautiful Fellini on footage this is the most tender cut of meat in the cow the reason it's tender is because it does not do a lot of work it is located in the back part of the cow where there is almost nothing else to do but get tender nice and flavorful and that's why this is one of the most popular steaks of all times but it's also expensive and most say that it lacks flavor and today we're gonna take a very inexpensive cut of meat and see if so we can make it as tender as a filet mignon so let's do it this is an i round it's the complete opposite of a tenderloin it does a lot of work and by no mean is it any tender but it makes up for it in flavor cuts that do more work in tends to be more flavorful and in my opinion that's the case of the I round the first thing I like to do is to trim it and for that I like to remove all the outer fat silver skin and connective tissue since it's a lean cut I like to leave a quarter inch of fat on top that fat will render down nicely and it's enjoyable to eat the next step is to cut it in three different pieces I want to test out how long it will take to make it as tender as a filet mignon I'm gonna be cooking every single one of them in the exact same temperature the only difference will be time remember Suvi works with temperature and time whatever temperature you choose you will never change and the longer you leave the more tender you will be and from the looks of these fibers it definitely needs some time this is not tender friends I kept the seasoning simple with salt freshly ground black pepper and garlic powder as you know this is a big cut of meat so it is important to season all sides now there's enough to do is vacuum pack them and they are ready to be cooked one will be cooked for 24 hours the next one for 48 and the very last one for 72 hours to really compare it side-by-side I'm also cooking a Chateaubriand which is the center cut of the tenderloin it is the most tender beef there is I kept the seasoning the same with salt freshly ground black pepper and garlic powder put it in the bag then it was ready to be cooked sous-vide I'm gonna be cooking the Chateaubriand at 131 degrees Fahrenheit for three hours the eye rounds you already know the time I'm gonna be cooking all of them in the same container at the same temperature but different times [Music] we got all of our proteins ready it's been cooked at a hundred and thirty one degrees Fahrenheit four different times you saw it but enough talking let's take it out that's good [Music] [Music] I have to tell you guys they all smell fantastic all right however when I did touch this one here it was kind of like jello these over here all of them have a completely different texture but you know once you're chewing it is different as well but like always I got a pet a drive so that I can get a wonderful sear to keep everything identical I am going to be using the flamethrower but I know they don't look that good right now but watch this [Music] all right everybody I have my beautiful around ready now it's time for other people to give you guys their review before me and mom I'll come in check it out it literally just melted in my mouth it was just falling apart yeah I'm really good I like that super soft okay I really like that actually what the hell very tender go taste good ten minutes definitely soupy it was really very very tender I'll say it's almost like a free lemon yo I'm wonderful if there was a scale it went down a little bit your taste not as sudden as the first one this one's definitely chewier it's a smooth tenderness I still like this one it's not bad it's just definitely more chewier than the last one I'd say the first one was a solid eight I'm like if there was ever a solid ten on anything it would be that state and the noun was like a seven seven and a half [Music] now ins also really soft gradually going down on the tenuous okay this one gave me a little bit of trouble - did you I think the one before this was a little bit softer out of all three the most tender for so far is the first one I tried it's still real soft so whatever you did still works I'm not ready for the fourth one yes I see the trend is decline like this isn't that good that was hard to chew on that's that's actually gross I am good it's kind of like mushy and kind of grainy it's super like mushy it tastes like like really dry ground beef if I like I was just kind of just chewing on mush it was not pleasant to eat come on Lou you know Bobby to this video so the first one I'll give it a four but only because the second one I'm gonna give it a five and then the third one I would say is like a three and then the fourth one it was disgusting the first one I gave it a five the second one I'll give it a three and a half almost a 4 the third one way towards the I got two solid two and the last one was negative 55,000 it was horrible so if I had to rate all of them on a scale from zero to five the first one is definitely a five the second one I had it's a four the third one is a three and then the last one is dog food don't work that that's horrible throw it away it's bad it's bad all right so the first one I tried on a scale from one to five over zero five second one I'll give it we wrote of for the third one my can say three I'll give it like a 2 all right Guggenheim sorry for this one but I think the last one from one to five I'm gonna give it you guys saw already a little bit of feedback but we're gonna find out our feedback now you ready for it [Music] that's wonderful agender that is so tender so delicious man hmm where's the rest of it I only continue eating it is gone this is our benchmark not the same know what you need it's tender but it's not nearly as tender not even close I don't want to say not even close because it is extremely tender at the same time there is just some texture when you bite into it the first one you bite it and it just you buy any tears apart right away yeah there's one you have to bite it and then bite it again and then it kind of tears oh I am pleasantly surprised that is extremely close to tenderloin yeah that's what the first one was yes that's why it was so soft it was so soft the flavor is different as well let's be honest all right it is different the flavor but at the second have much of a flavor yeah but at the same time the texture it is very very close to the tenderloin somebody served these on a restaurant especially if they cut it in pieces you're not gonna be able to tell no you're not gonna be the flavor is different now there's not a much lot of flavor right but if they serve this like wrapped in bacon you're not gonna be able to tell I don't think so [Music] hmm I don't know about this one this one doesn't feel like a steak or hold on one second everybody hold on one second that was the tenderest one I think it's much to a fault I think it's a mush yeah that one is a mission it has no flavor whatsoever off to very dry and like it's grainy yeah grainy perfect description that one is absolutely horrible too long the softest one in your opinion which one was the closest first second or third one I gotta close over the second one definitely everybody the second one is definitely the winner and it is s10 I don't want to say s tender but very very close very very close I hope you guys enjoyed this video if you do enjoy this video make sure you give it a thumbs up if you're not a subscriber we should subscribe for future videos remember if you're ain't interested in anything I use everything is always on the description down below thank you so much for watching I will see you guys on the next one take care of buddy provide if you want to see more experiments like these where we test how we could push Silvia to become a meat as tender as possible especially in an inexpensive car let us know in the comments below make it happen what gun do you guys want to see us try next let us know thanks for watching guys we'll see you on the next one take care bye bye

Channel: Sous Vide Everything

Views: 1,157,309

Rating: 4.9058909 out of 5

Keywords: sous vide, filet mignon, eye of round, tender, steak, butter steak, garlic steak, recipe, how to cook steak, how to cook filet mignon, sous vide filet mignon

Id: ois7woj5nsc

Length: 10min 23sec (623 seconds)

Published: Tue Nov 12 2019