Ingredients
Directions 8 steps | 75 Minutes
Heat the sous vide water bath to 130-132°F. Place the filet mignon steaks in a vacuum sealer bag or in a gallon-sized freezer zip lock bag. Evenly distribute the sprigs of rosemary or thyme across the filet mignon steaks. (See notes 1.)
Use a vacuum sealer to remove the air and seal the bag. (See notes 2.)
Submerge the vacuum-sealed filet mignon into the sous vide water bath. Let the filet mignon cook for 1-3 hours.
When ready, remove the vacuum-sealed bag from the water and extract the filet mignon steaks from the bag.
Discard the rosemary or thyme. Pat the filet mignon steaks dry with a paper towel. Season with kosher salt and pepper.
Heat a cast-iron skillet over medium-high heat. Heat the oil until the oil shimmers and a few wisps of smoke come off of the pan. Add the butter, garlic and the steaks, searing them in batches, about 1 minute per side until deep golden brown.
While searing, tilt the pan towards you and use a spoon to continuously baste the steaks with the butter. Use a tong to sear the edges of the steaks.
Serve immediately with a side of mashed potatoes or a fresh salad. Enjoy!
Notes:
- Cooking at 132°F will result in medium-rare filet mignon. I prefer this temperature not only because of the texture of the resulting dish but also because it gives a little wiggle room for not overcooking the steak when it is seared at the end.
- Increase the temperature of the sous vide water bath to 135-144°F for medium and 145-155°F for medium-well.
- No vacuum sealer? No problem. Use the water displacement method:
- Fill a large bowl with cool water.
- Zip most of the zip lock bag, leaving a 1-inch opening in a corner.
- Slowly submerge the zip lock bag, leaving the corner with the opening for last. The water should push the air out as you submerge it deeper.
- Once you get to the corner of the bag, zip it completely and submerge the entire bag. The bag should sink to the bottom of the bowl.
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