Hi Nani, have you noticed Anova frequently uses the word Precision with their fine products? That’s not just marketing but an essential component of the SV cooking technique.
Yes, for precise time and temperature control preheat to target temperature before adding small menu items. With roasts that are to be cooked for many hours it’s not as critical to cooking time. Thickness is critical to reheating time too. Wether cooking or reheating energy diffuses through meat at the rate of about 1-inch per hour at typical SV cooking temperatures for tender meat.
Only you know your filets’ thickness, thus only you can answer your reheat time question.
One more item, Filet Mignon is enjoyed for its tenderness, not so much for its flavour. Considering that most meat flavours are fat soluble, you might not want to add butter to the cooking bag diluting flavours.
This cook adds unsalted butter to the searing pan for the last minute of the sear, basting the steaks with the browning butter. The result is substantially increased flavour and aroma.
Want even more flavour and aroma? After removing the seared steaks to a heated plate, add split and slightly crushed garlic cloves with the allium or core removed to the remaining butter in the pan along with a thinly sliced shallot or 2. You might need to add a little more butter too.
- Add some minced fresh woody herbs, thyme and rosemary for example.
- Sauté for a minute then add a big splash of wine and quickly boil to reduce to a few tablespoons, about 30ml.
- Add more butter and swish around in the pan to finish your sauce. I usually strain the sauce at this point, or not for a more rustic result.
- Plate steaks and sides on heated plates, add garnish if using, and why not?
- Top each steak with a spoonful of your sauce.
- Got any Malden or finishing salt? This is the time to add a pinch to each steak along with a grind of black pepper.
- Serve and enjoy the murmurs of appreciation.
Doing this you may be getting a lot of dinner party invitations in your future.