Yields1 Serving
 2.60 oz Bone in filet mignon steaks
 ½ Stick, unsalted butter
 2 Sprigs rosemary
 Pinch of kosher salt
1

Prepare a water bath and set it to 125°F.

2

Season the filets with a pinch of salt on both sides.

3

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.

4

Submerge the sealed bags into the water bath and wait for the temperature to reach 125°F again.

5

Let the steaks cook in the water bath for 1.5 to 2 hours.

6

When the steaks are almost done in the sous vide, heat up a cast iron skillet as hot as possible, ideally to 700°F. Render a small piece of beef fat in the skillet for flavor and to avoid burning other oils.

7

Remove the bags from the water bath and take out the steaks, then pat them dry with a paper towel.

8

Place the steaks directly onto the hot cast iron surface and sear for 45-60 seconds on each side.

9

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

 2.60 oz Bone in filet mignon steaks
 ½ Stick, unsalted butter
 2 Sprigs rosemary
 Pinch of kosher salt

Directions

1

Prepare a water bath and set it to 125°F.

2

Season the filets with a pinch of salt on both sides.

3

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.

4

Submerge the sealed bags into the water bath and wait for the temperature to reach 125°F again.

5

Let the steaks cook in the water bath for 1.5 to 2 hours.

6

When the steaks are almost done in the sous vide, heat up a cast iron skillet as hot as possible, ideally to 700°F. Render a small piece of beef fat in the skillet for flavor and to avoid burning other oils.

7

Remove the bags from the water bath and take out the steaks, then pat them dry with a paper towel.

8

Place the steaks directly onto the hot cast iron surface and sear for 45-60 seconds on each side.

9

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.

Filet Frenzy