Filet Mignon in Garlic and Rosemary Butter (Medium Rare)

Filet mignon, cooked sous vide, with garlic, butter and rosemary.

Author

katherine.stitch

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 130F / 54.4C

Ingredients

• 1.5 lbs filet, tied and sliced 1.5 inches thick
• 4 tbsp butter, sliced into 1/3 tbsp slivers
• 4 cloves of garlic, peeled and thinly sliced
• 4 sprigs of rosemary, washed and trimmed to 3 inch sections
• Maldon salt
• Pepper
• Avocado oil

Directions

1. Sprinkle filet with salt and pepper
2. Put filet in sous vide bags, placing evenly divided garlic, rosemary and butter on each side of meat and patting in place
3. Sous vide at 130 degrees for 60 minutes.
4. Finish by searing in a frying pan with hot, high burn temperature oil for 2 minutes on each side

Finishing Steps

1. Sear in hot avocado oil, 2 minutes each side