Sous Vide Filet Mignon with Roasted Garlic and Herb Compound Butter

Sous Vide Filet Mignon with Roasted Garlic and Herb Compound Butter ingredients

• 2 x 7-8 oz filet mignon steaks
• 0.75 tsp kosher salt
• 0.5 tsp black pepper, freshly ground
• 1 tbsp olive oil (for searing)
• 1 medium garlic head
• 1 tsp olive oil
• 0.5 cup unsalted butter, softened
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 tbsp fresh chives, finely chopped
• 0.5 tsp lemon zest
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Sous Vide Filet Mignon with Roasted Garlic and Herb Compound Butter

1. Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of a medium garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, then wrap in aluminum foil. Roast for 30-40 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then squeeze the roasted garlic pulp from the skins into a small bowl.
2. Make the Compound Butter: In a medium bowl, combine 1/2 cup softened unsalted butter with the roasted garlic pulp (mash it with a fork if needed), 1 teaspoon finely chopped fresh rosemary, 1 teaspoon finely chopped fresh thyme, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are evenly distributed.
3. Transfer the compound butter onto a piece of plastic wrap or parchment paper. Roll it into a log, twisting the ends to seal. Refrigerate for at least 30 minutes to allow it to firm up and flavors to meld.
4. Prepare the Filet Mignon for Sous Vide: Pat the 2 filet mignon steaks dry with paper towels. Season generously on all sides with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
5. Place each seasoned filet into a separate vacuum-sealable bag, ensuring the steaks are flat. Remove as much air as possible and seal the bags. If you don't have a vacuum sealer, use the water displacement method with a Ziploc bag.
6. Set up your sous vide water bath: Fill a large pot or sous vide container with water and set your immersion circulator to 130°F (54.5°C) for medium-rare, or 135°F (57°C) for medium. Allow the water to reach the target temperature.
7. Once the water is at temperature, carefully submerge the sealed bags containing the filets into the water bath. Ensure they are fully submerged. Cook for 1 hour to 1 hour 30 minutes, or up to 2 hours for thicker cuts.
8. When the cooking time is complete, remove the bags from the water bath. Carefully remove the filets from their bags and pat them *very* dry with paper towels. Excess moisture will hinder searing.
9. Sear the Filet: Heat a heavy-bottomed skillet (preferably cast iron) over high heat for 3-5 minutes until it's smoking hot. Add 1 tablespoon olive oil to the pan.
10. Carefully place the dried filets in the hot skillet. Sear for 60-90 seconds per side, including the edges, until a deep, crusty, golden-brown sear forms. This high-heat, short sear is crucial for flavor and texture.
11. Remove the seared filets from the skillet and transfer them to a cutting board. There's no need to rest sous vide steaks for a long time, but 2-3 minutes won't hurt. Slice if desired.
12. To serve, place a generous slice of the chilled roasted garlic and herb compound butter on top of each hot filet. The butter will melt into a luscious sauce. Serve immediately with your preferred side dishes.

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