Sous vide is a fantastic method for cooking filet mignon because it allows for precise temperature control, ensuring that your steak is cooked perfectly from edge to edge. Here’s a step-by-step guide on how to sous vide filet mignon:

Ingredients:

• Filet mignon steaks (about 1.5 to 2 inches thick)
• Salt and pepper
• Fresh herbs (optional, such as rosemary or thyme)
• Garlic cloves (optional)
• Olive oil or butter for searing

Equipment:

• Sous vide immersion circulator
• Vacuum sealer and bags or resealable freezer bags
• Heavy skillet or cast-iron pan
• Tongs

Instructions:

1. Prepare the Sous Vide Bath:

   • Fill a large container or pot with water.
   • Attach your sous vide immersion circulator and set the temperature to 130°F (54°C) for medium-rare. Adjust to your desired doneness:
     • Rare: 120°F (49°C)
     • Medium-rare: 130°F (54°C)
     • Medium: 140°F (60°C)
     • Medium-well: 150°F (66°C)

2. Season the Steaks:

   • Generously season the filet mignon with salt and pepper on both sides.
   • (Optional) Add a sprig of fresh herbs and a crushed garlic clove to each steak for added flavor.

3. Vacuum Seal the Steaks:

   • Place each seasoned steak into a vacuum-seal bag or a resealable freezer bag. If using a resealable bag, use the water displacement method: seal all but one corner of the bag, slowly lower it into the water bath, and seal the remaining corner just before it’s fully submerged to remove the air.

4. Cook the Steaks:

   • Submerge the sealed bags into the preheated water bath. Make sure the steaks are fully submerged and not floating.
   • Cook for at least 1 hour, up to 3 hours. The filet mignon will not overcook within this time frame due to the precise temperature control.

5. Remove and Pat Dry:

   • After the cooking time is up, remove the steaks from the bags and pat them dry with paper towels. This helps achieve a good sear.

6. Sear the Steaks:

   • Heat a heavy skillet or cast-iron pan over high heat until it’s very hot.
   • Add a little olive oil or butter to the pan.
   • Sear the steaks for about 30 seconds to 1 minute per side, including the edges, until a brown crust forms. Be careful not to overcook the interior during this step.

7. Serve:

   • Let the steaks rest for a few minutes.
   • Serve with your favorite sides and enjoy!

Tips:

• Butter Basting: During the searing step, you can add a knob of butter to the pan along with some fresh herbs and baste the steaks with the melted butter for additional flavor.
• Finishing Touches: A sprinkle of flaky sea salt or a drizzle of a balsamic reduction can add a nice finishing touch to your filet mignon.

Enjoy your perfectly cooked sous vide filet mignon!