Ingredients
- •2 filet mignon steaks (6–8 oz each, 1.5 inches thick)
- •2 tsp kosher salt
- •1 tsp freshly ground black pepper
- •2 sprigs fresh thyme
- •2 cloves garlic, smashed
- •2 tbsp high-smoke-point oil (avocado or grapeseed)
- •3 tbsp unsalted butter, divided
- •1 cup Cabernet Sauvignon or full-bodied red wine
- •1 cup beef stock
- •1 shallot, finely minced
- •1 tbsp fresh parsley, chopped
- •1 tsp Dijon mustard
- •Flaky sea salt for finishing
Instructions
Season filets generously on all sides with kosher salt and pepper
Place each filet in a vacuum-seal bag or zip-top bag with 1 sprig thyme and 1 garlic clove
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 131°F (55°C)
Submerge sealed bags in water bath, ensuring steaks are fully submerged
Cook for 2 h for edge-to-edge medium-rare perfection
While steaks cook, make the reduction - heat 1 tbsp butter in a saucepan over medium heat
Add minced shallot and sauté until softened, about 3 min
Add wine and beef stock, bring to a boil, then reduce heat and simmer until reduced by two-thirds (about 15–20 min)
Stir in Dijon mustard and season with salt and pepper, keep warm on low heat
When cook time is complete, remove steaks from bags and pat completely dry with paper towels
Optional but recommended - chill steaks in freezer for 5–7 min to prevent overcooking during sear
Heat a cast iron or heavy skillet over high heat until smoking hot
Add high-smoke-point oil and swirl to coat
Sear first side for 45–60 sec without moving until deep golden crust forms
Flip and sear second side for 45–60 sec
Add remaining 2 tbsp butter to pan with fresh thyme sprig, tilt pan and baste steaks for 15–20 sec
Remove steaks to a wire rack and rest for 3–4 min
Plate filets, spoon red wine reduction over top, garnish with parsley and flaky sea salt
Notes
- •Pat steaks extremely dry before searing for the best crust development
- •The brief freezer chill creates a temperature buffer so the interior stays perfect during the sear
- •Don't skip the wire rack rest - it prevents steaming and keeps the crust crispy
- •Reduction can be made up to 2 days ahead and reheated gently