I’ve used the “reverse seer” oven method as developed by J. Kenji López-Alt and described in Cook’s Illustrated for years before I got the Anova it was my preferred method. The biggest disadvantage is that it really required a remote thermometer but until I got a remote Thermopen it was hard to get a consistent reading and my regular Thermopen didn’t agree with my original remote thermometer. The best things about the sous vide over the oven are the temperature accuracy, the time flexibility, and the quick finish at the end.
I saw another way to finish a steak that had been started in he oven at 200 degrees and I think it was at CI as well but not certain. The finish was to light a chimney with charcoal and when it was roaring hot to thread 2 skewers in parallel through a steak, cut in half to necessary to fit over the chimney, and cook on each side for a minute. I did it with a rib-eye and it sure was crusty. I may try that with a fillet using a coffee rub and vanilla sauce I got out of “The New Steak” by Cree LeFavour. I cooked the fillet to 131.5 degrees and finished as recommended in a hot skillet with and without a torch. I’ve served it to 3 different couples and they all said it was one of the best if not the best steak they ever had. It’s hard to describe what that vanilla sauce does for the fillet but it’s magic.
I’ve never been a big fan of fillet because of it’s lack of beef flavor and always thought it needed a sauce to bring out it’s biggest charm for many people, tenderness. I learned that a long time ago when I learned how to make Bearnaise Sauce in Julia Child’s “Mastering the art of French Cooking”. My late wife always preferred filet and I preferred strip so my compromise was always the porterhouse with it’s cut of each but with it’s inherent grilling problem. I’ll have to try it now wth the Anova.
Weather permitting and if I get some charcoal I’ll try the chimney on the fillet. I also just emailed Cree LeFavour for permission to post the recipe IO mentioned.