Sous Vide Filet Mignon

by Pat Nyswonger on Savor the Best Website

There is a rich, seared crust on this medium-rare Sous Vide Filet Mignon steak. It is tender, juicy and perfectly cooked.
Yield: 2 SERVINGS Prep time: 5 MINUTES Cook time: 1 HOUR
Total time: 1 HOUR 5 MINUTES

2 tenderloin steaks, 2 to 2/1/4- inches thick each
Salt and pepper
4-6 fresh thyme sprigs
2 tablespoons olive oil or avocado oil
2 tablespoons butter

Instructions:

Set the sous vide to your desired temperature (127°F for medium-rare).

Fold over the top of the plastic bag and make a wide cuff on the vacuum-sealing bag. This will allow you to insert the steaks and keep the sealing area free from moisture and allow for a good seal.

When the water has reached the desired temperature, season the steaks well and place them in the bag. Add 2 or 3 fresh thyme sprigs. Unfold the cuff of the bag. Vacuum seal the bag with a food sealer and place it in the water bath.

Cook for 1 hour or up to four hours.

Remove the bag from the water bath and transfer the steaks to a plate. Pat the steaks with paper towels to remove as much moisture as possible and lightly brush with oil.

Preheat a cast iron skillet over high heat. Add the oil and let it get hot. When the oil is hot, add the butter and the steaks. Sear for 1 minute on each side. While the filets are searing, tilt the pan and spoon butter over the steaks as they cook. Hold the steaks with tongs and sear the edges.*

Remove the filet mignon steaks and serve immediately.

You can grill the steaks instead of pan frying, if you prefer.