Ingredients
- •2 filet mignon steaks (6–8 oz each, 1.5 inches thick)
- •2 tsp kosher salt
- •3 tbsp black peppercorns, coarsely crushed
- •2 sprigs fresh thyme
- •2 tbsp high-smoke-point oil
- •2 tbsp unsalted butter
- •2 shallots, finely minced
- •¼ cup cognac or brandy
- •1 cup heavy cream
- •½ cup beef stock
- •1 tsp Dijon mustard
- •1 tbsp fresh chives, chopped
- •Flaky sea salt for finishing
Instructions
Season filets with kosher salt on all sides
Place each filet in a vacuum-seal bag or zip-top bag with 1 sprig thyme
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 130°F (54°C)
Submerge sealed bags in water bath, ensuring steaks are fully submerged
Cook for 2 h for buttery medium-rare texture
About 20 min before steaks finish, make cognac cream sauce
Heat a saucepan over medium heat, add 1 tbsp butter and minced shallots
Sauté shallots until softened and fragrant, about 3 min
Remove pan from heat, add cognac carefully, return to heat and let alcohol cook off for 1 min
Add heavy cream and beef stock, bring to a gentle simmer
Reduce sauce until thickened and coats the back of a spoon, about 8–10 min
Stir in Dijon mustard, season with salt, and keep warm on lowest heat
When cook time is complete, remove steaks from bags and pat bone-dry with paper towels
Press crushed peppercorns firmly onto both sides of each filet to form a crust
Optional - chill steaks in freezer for 5–7 min for better sear control
Heat cast iron skillet over high heat until smoking
Add oil and swirl to coat, immediately add steaks
Sear first side for 50–60 sec until peppercorns are toasted and aromatic
Flip and sear second side for 50–60 sec
Add remaining butter to pan, tilt and baste steaks for 15 sec
Remove to a wire rack and rest for 3–4 min
Plate filets, pour cognac cream sauce over and around, garnish with fresh chives and flaky salt
Notes
- •Use a mortar and pestle or the bottom of a heavy pan to crush peppercorns to medium-coarse texture
- •Press peppercorns on firmly so they adhere during the sear
- •Be careful when adding cognac to hot pan - remove from heat first to prevent flare-ups
- •The cream sauce should be velvety but pourable, not too thick