Sous Vide CHATEAUBRIAND and Creamy Mushroom Sauce!

Step 1

Season your chateaubriand well with salt, freshly ground pepper and garlic powder. Remember to season your cutting board as well to roll it around and ensure that every single edge is fully seasoned.

Step 2

Once done vacuum seal it with some fresh thyme in the bag and cook it sous vide @135°F / 57°C for 2 1/2 hours. While that's cooking make your mushroom sauce.

Step 3

Into a pan add 1 tbsp of olive oil, followed by 3 cups of white mushrooms, 1 tsp of minced garlic and 2 tbsp of butter. Let the butter melt and cook the mushrooms until they have a nice golden brown color. Then add 1 block of cream cheese and mix it well.

Step 4

Add 2 tbsp of whole milk and season well with salt and freshly ground pepper. Then add 1/4 cup of chopped parsley and your mushroom sauce is done.

Step 5

Once the chateaubriand is done take it out of the bag and pat it dry. Then sear it in a hot pan while basting it with butter and thyme to get a nice crust around the whole thing.

All that's left is to slice it up and serve with the sauce and your CHATEAUBRIAND is done, ENJOY!