Sous vide the steak: Set the sous vide to 133°F/55.5°C for medium-rare plus. (131°F/55°C for medium-rare, 125°F/51.5°C for rare, 136°F/58°C for medium, 141°F/60.5°C for medium well.). Vacuum seal the filet mignons in quart vacuum bags, 2 steaks to a bag. Drop the bags in the sous vide and cook for 1 hour, or up to 4 hours.
Mix the Shallot-Rosemary Butter: Whip the Shallot-Rosemary butter ingredients until completely combined.
Sear the steak: Preheat a heavy frypan over medium-high heat until searing hot. (I use a 10 inch cast iron pan for 3 or 4 filets, and preheat it for at least 5 minutes.) Remove the steaks from the vacuum bags and pat dry with paper towels. Set the steaks in the pan and sear on one side until well browned, about 1 minute. Flip the steaks, sprinkle with the coarse sea salt and fresh ground black pepper, then top each with a heaping teaspoon of the Shallot-Rosemary Butter. Sear until browned on the bottom, about 1 more minute. Remove to a platter and let the residual heat melt the butter on the steaks, then serve.
Cuisine: American |Recipe Type: Sous Vide
To cook from frozen, cook for at least 1 1/2 hours. You don’t have to thaw the steaks first – take the vacuum bag full of frozen steaks straight from the freezer to the water bath.
This recipe is perfect for beer cooler sous vide – the water stays the right temperature in a cooler for long enough to cook a steak. (But, it is easier to set up with a dedicated sous vide unit.)
Don’t feel like vacuum sealing? Use the displacement method. Put everything in a freezer zip-top bag and s-l-o-w-l-y lower it into the water, squeezing out all the air. Seal the zip top and drop the bag in the water.
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