Sous Vide Filet Mignon with Chimichurri

Ingredients for 2

• 2 8 ounce filet mignon steaks, cut 1 ½ to 2 inches thick

• 2 strips bacon

• 2 toothpicks

• 1 garlic clove, smashed

• 1 sprig fresh rosemary

• Dash of Worcestershire

• Kosher salt

• Fresh ground black pepper

• 2 tablespoons butter, melted

• Chimichurri ingredients:

• 1 cup lightly packed parsley

• ½ cup lightly packed cilantro

• 3 to 5 cloves garlic, minced

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground pepper

• 1 teaspoon chili pepper flakes

• 2 tablespoons fresh oregano leaves

• 2 tablespoons green onion, white and green part minced

• 3/4 cup grapeseed oil

• 3 tablespoons sherry wine vinegar

• 3 tablespoons lemon juice

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 130°F/ 54.4°C degrees for medium-rare.

• 

  Step 2

  Wrap each steak with a piece of bacon and secure with a toothpick. Season the steaks liberally with kosher salt and fresh ground pepper on both sides. Place in a large zipper lock bag with the garlic, rosemary and Worcestershire.

• 

  Step 3

  Seal the bag using the water immersion method and place the bag in the water bath for 1 hour.

• Step 4

  When the timer goes off, remove the bag from the water bath and remove steaks from the plastic bag.

• Indoor/Outdoor Finish

• 

  Step 0

  Dry steaks really well with paper towels and sear for two minutes per side on your choice of grill or a cast-iron skillet. If using skillet, near end, baste the steaks with butter.

• 

  Step 1

  For chimichurri, place all ingredients in food processor or blender and blend until smooth and combined. Serve over filets!

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