Sous Vide Filet Mignon
450kcal
Ingredients
- 2 filet mignon steaks, 6 ounces each, 1.5 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 1 clove garlic, peeled and smashed
- 1 tablespoon unsalted butter, at room temperature
Method
- Preheat a sous vide water bath to 130°F for medium-rare or 135°F for medium, using an immersion circulator.
- Season the steaks generously with kosher salt and black pepper on all sides.
- Place the seasoned steaks, thyme sprigs, smashed garlic clove, and olive oil into a sealable vacuum bag or a zip-top bag. Seal the bag using a vacuum sealer or the water displacement method.
- Submerge the bag in the preheated water bath and cook for 1 hour and 30 minutes, ensuring the steaks remain fully submerged.
- Remove the steaks from the bag and pat them dry thoroughly with paper towels. Discard the thyme and garlic.
- Heat a cast-iron skillet over high heat until smoking hot. Add the butter and swirl to coat the pan. Sear the steaks for 45 seconds to 1 minute per side, rotating to create a golden-brown crust.
- Let the steaks rest on a cutting board for 5 minutes before slicing and serving.
Nutrition
Calories450kcalCarbohydrates1gProtein42gFat30gSaturated Fat12gPolyunsaturated Fat2gMonounsaturated Fat14gTrans Fat0.5gCholesterol120mgSodium600mgPotassium600mgVitamin A2IUVitamin C1mgCalcium20mgIron4mg