1-10 ounces filet mignon. This is a great cut of meat to show because it is thick and you will be able to see how beautifully it is cooked on the inside. So the thicker the cut the better!
1 sprig rosemary
1 sprig thyme
Salt and pepper to taste
Butter and Oil
Season the meat liberally with salt and pepper.
Place the meat into the plastic bag along with the rosemary and thyme and vacuum seal it.
Pre-heat the sous vide machine to the temperatures below depending on the desired cooking temp. RARE – 50C/122F, MEDIUM RARE – 55C/131F, MEDIUM – 60C/140F
Set the bag into the water and set the timer for two hours. Place the bag into the water.
Once the cooking is done remove the bag from the water and remove the meat from the bag. Pat it dry of any excess liquid.
In a pre-heated cast iron skillet with butter and oil sear the meat on all sides) not more than 30 seconds per side as this is just to get the caramelization on the meat. I also like to re-season with salt and pepper.
Remove from the pan and allow it to sit for 5-10 minutes tented with aluminum foil to re-distribute the juices. Then serve.