The Perfect Filet Mignon

Filet Mignon

1. Fill a sizable pot with water for a sous vide bath and take out two 12 oz. filets stripped of silver skin (also trim if needed)
2. Set the temperature bath to 125 degrees for a medium rare, for 2 hours minimum
3. While the sous vide is warming up, take your room temperature filets and lightly oil them, then season use Neil Sarap Beef seasoning or salt & pepper
4. Take the filets and put them in a Ziplock bag or food saver bag with a sprig of rosemary (optional), then remove all the air from the bags
5. Once the sous vide reaches 125 degrees, dunk the meat for 2 hours
6. After the 2 hours is complete, heat a skillet to 500 degrees with a drizzle of olive oil and a knob of butter (make sure to have good ventilation)
7. When piping hot, sear all sides of the meat to develop the crust and spoon butter mixture over the beef (it will bring the internal temperature up a bit for the perfect medium rare)
8. After you sear, let the beef rest on a plate for 10 minutes before slicing

Red Wine Mushroom Sauce

1. In the same pan as the seared steaks, place 2 Tbsp of butter in it and scrape the burnt bits with it over medium heat
2. Add the shallots, garlic, and cook until they are translucent
3. Add washed and dried mushrooms and keep stirring to remove most of the water in the mushrooms
4. Raise the heat to medium-high and add the wine (keep scraping the pan)
5. Add beef consommé, herbs, tomato paste, and sugar, then bring to a boil and reduce to a gravy-like consistency
6. Spoon sauce over the steaks as desired