Sous Vide Filet Mignon

The most tender, decadent steak cut that is perfect for a date night at home, served with a luxurious Béarnaise sauce. When you want that steak to come out perfectly, you sous vide it.

📝 Ingredients

• 2 filet mignon steaks
• kosher salt & freshly ground pepper
• fresh thyme sprigs
• canola oil
• 2 tablespoons butter
• 1/8 cup champagne vinegar or white wine vinegar
• 1/8 cup dry white wine
• 1 tablespoons chopped shallots
• 2 tablespoons fresh tarragon leaves (chopped)
• Kosher salt and freshly ground pepper
• 2 egg yolks
• 1/4 pound 1 stick unsalted butter, melted just before using

👨‍🍳 Instructions

1. 1--- To Cook the Steaks ---
2. 2Heat the water according to your sous vide machine’s instructions to 130° F / 54.4° C for medium-rare steaks, or to the desired finished temperature.
3. 3Season the filets liberally on all sides with Kosher salt and freshly ground pepper. Place a thyme sprig on each side of the filets, then place it in a vacuum seal bag or ziplock bag.
4. 4Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then place it in the water to push the rest of the air out before sealing.
5. 5Sous vide the filets for 1 hour at 130° F.
6. 6Remove from the water and rest for 10 minutes in the bag.
7. 7Remove from the bags and dry with paper towels. Season with a little more kosher salt.
8. 8Sear the steaks for about 30 to 45 seconds on each side in a very hot skillet with enough canola oil to coat the bottom of the pan. Add a few tablespoons of butter and the thyme sprigs to the skillet and continually baste the steaks while the sear.
9. 9Serve immediately with the Béarnaise Sauce.
10. 10--- To make the Béarnaise Sauce ---
11. 11Place the vinegar, wine, chopped shallots, half of the tarragon, 1/8 teaspoon kosher salt and some pepper in a small saucepan. Bring to a boil over medium heat and simmer for about 5 minutes to reduce the liquid to just a few tablespoons. Cool slightly.
12. 12Place the cooled liquid with the egg yolks and 1 teaspoon salt in blender or hand blender container and blend for 30 seconds.
13. 13Slowly drizzle in the hot butter while the blender is on to create an emulsion. Add the rest of the chopped tarragon and pulse a few times.
14. 14With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second.
15. 15Keep the sauce warm (but not hot) before serving.