Multicooker Filet Mignon with Herb Butter

Thu October 3, 2019

Filet Mignon.jpg


2 filet mignon, 1-inch thick
Salt and pepper
3 tablespoons unsalted butter, divided
1 4-inch thyme sprig
2 garlic cloves, smashed with the side of a knife
1 tablespoon olive oil


Fill steel pot with about 5 inches of water (exact amount is not important, you just need to be able to fully submerge the steaks).

Press “Sous Vide” button once and use Up and Down arrow buttons to adjust temperature to 129°F for rare steak, 132°F for medium-rare steak, 135°F for medium steak, or 145°F for medium-well steak. Press “Sous Vide” button again and use Up or Down arrow buttons to adjust time to 45 minutes.  

While water heats to correct temperature, season steaks generously with salt and pepper. Add to a quart-sized resealable freezer bag along with 2 tablespoons butter, rosemary sprigs, and garlic. Remove as much air as possible from bag and seal.  

When water reaches correct temperature, lower bag into pot.  

When time elapses, use tongs to carefully remove bag from water. Pat steaks dry with clean paper towels.  

Heat a large skillet (preferably cast iron) over medium-high heat. Add oil to pan, then add steaks. Sear until a dark crust forms, about 1 minute. Flip steaks and add remaining 1 tablespoon butter. Baste steaks with melted butter until crust forms on second side, about 1 more minute.  

Transfer steak to a serving plate and allow to rest for several minutes before cutting.