Prepare a water bath and set it to 125Β°F.
Season the filets with a pinch of salt on both sides.
Put the seasoned Bone in filet mignon in a sealable bag along with a pad of butter and a sprig of rosemary on each side.
Submerge the sealed bags into the water bath and wait for the temperature to reach 125Β°F again.
Let the steaks cook in the water bath for 1.5 to 2 hours.
When the steaks are almost done in the sous vide, heat up a cast iron skillet as hot as possible, ideally to 700Β°F. Render a small piece of beef fat in the skillet for flavor and to avoid burning other oils.
Remove the bags from the water bath and take out the steaks, then pat them dry with a paper towel.
Place the steaks directly onto the hot cast iron surface and sear for 45-60 seconds on each side.
Take the steaks out of the pan and let them rest for 5 minutes before slicing. For extra flavor, consider topping the steaks with herb butter.
Ingredients
Directions
Prepare a water bath and set it to 125Β°F.
Season the filets with a pinch of salt on both sides.
Put the seasoned Bone in filet mignon in a sealable bag along with a pad of butter and a sprig of rosemary on each side.
Submerge the sealed bags into the water bath and wait for the temperature to reach 125Β°F again.
Let the steaks cook in the water bath for 1.5 to 2 hours.
When the steaks are almost done in the sous vide, heat up a cast iron skillet as hot as possible, ideally to 700Β°F. Render a small piece of beef fat in the skillet for flavor and to avoid burning other oils.
Remove the bags from the water bath and take out the steaks, then pat them dry with a paper towel.
Place the steaks directly onto the hot cast iron surface and sear for 45-60 seconds on each side.
Take the steaks out of the pan and let them rest for 5 minutes before slicing. For extra flavor, consider topping the steaks with herb butter.