- 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.