Filet Mignon with Garlic Butter

Ingredients for 4

• —————Garlic Butter—————

• 1/2 cup unsalted butter - softened

• ¼ cup fresh parsley - roughly chopped

• 1 – 1½ teaspoons garlic - roughly chopped

• 2 tablespoons shallots - roughly chopped

• 1 tablespoon fresh lemon juice

• ½ teaspoon salt

• ½ teaspoon freshly cracked black pepper

• —————- Steaks ———————

• 4 filet mignon at least 2-inches thick, best quality possible

• sea salt to taste

• freshly cracked black pepper to taste

• 2 tablespoons butter

Directions

• 

  Step 1

  For the Herb Butter: Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

• 

  Step 2

  Fill a pot or other large container half full of hot or warm water. Preheat sous vide immersion cooker to 130° Fahrenheit. Vacuum seal filet mignon in a plastic bag using a vacuum sealer or water displacement method (see Notes). Place bag in water bath.

• 

  Step 3

  Cook at least 1 hour (for 1-inch thick filet mignon), and no more than 4 hours (for 2.5-inch thick filet mignon).

• 

  Step 4

  Remove filet mignon from bag and pat very dry. Season with salt and pepper.

• 

  Step 5

  Heat cast iron skillet over medium heat for 3 to 5 minutes. Add butter, then immediately add steaks. Cook 2 minutes, then flip and cook another 2 minutes. Make sure steaks are coated in butter on each side in order to caramelize the exterior.

• 

  Step 6

  When browned on both sides, plate and top with herb butter.

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