Filet over 1.5”

Author

Mary Matthews

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 131F / 55C

Ingredients

• Filet 1.5” + thick
• Fresh Thyme sprig
• Fresh Rosemary sprig
• Sliced Garlic
• Salt and Pepper

Directions

1. Season both sides of the filet with salt and pepper.
2. On one side place the garlic, and a sprig of thyme and rosemary.
3. Place the filet in a vacuum seal bag, herb/garlic side against the textured side of the bag.
4. Seal and let sit in the fridge for at least 4 hours, up to 5 days.
5. Bring the bath to 131 degrees.
6. Drop the sealed filet in the bath for 1 hour if under 1.5” thick, or 1 hour and 15 to 30 minutes if 1.5”-2” thick.
7. If frozen, increase time to 1.5X the original cook time.
8. Remove the filet from the bag and discard the herbs and garlic.

Finishing Steps

1. Pat dry and place in a cast iron skillet with 1TB butter.
2. Using a kitchen torch, sear on all sides until browned to your taste.