Filet Mignon


4- filet mignons, 1 in thick
- salt, as needed
- black pepper, as needed
- olive oil, as needed
- garlic, clove, optional, as needed
- thyme, fresh, optional, as needed
- bay leaf, fresh, optional, as needed
- butter, as needed

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 1 hours 4 filets



Heat My Sous-Vide to 129°F/54°C

Season and bag
Season steaks with salt and pepper, add any other spices to your desire
Add olive oil to each bag
Optional – add garlic clove, thyme, and bay leaf
Place filets into the bag and be sure not to overcrowd them – use multiple bags if needed
Seal the bag

Cook for 45 minutes
Lower bag into the water
Clip bag onto side of pot

Heat a nonstick pan on medium-high heat
Remove filets from bag and pat dry with a paper towel
Add oil to the pan and sear filets with some butter for a dark and crispy crust