Filet Mignon

• Filet Mignon (1-ich thick)
• Salt, as needed
• Black Pepper, as needed
• Olive Oil, as needed
• Garlic clove, as needed
• Thyme, fresh, as needed
• Bay Leaf, fresh, as needed
• Butter, as needed
• Heat sous vide to 129 F / 54 C.

Season steaks with salt and pepper. Add any additional spices of choice. Transfer steaks to a ziplock-styel freezer bag or bags, taking care not to overcrowd them. Add some olive oil to each bag. Heat a nonstick on medium-high. While pan heats up, transfer steaks from the bag to a clean, dry plate and pat dry with paper towel. Reserve juices and herbs from the bags.

Add some oil to the pan, then add the steaks and a few knobs of butter. Herbs, garlic and juices can be added to make a quick pan sauce.

Sear steaks basting with butter, for about a minute per side, or until it develop a dark crispy crust.

If serving with puree and salad, start by spooning a mound of puree onto each plate. Top each puree mound with a heap of salad. Place one steak on each pile of salad, and serve immediately.