Prep Time: 10 Min | Cook Time: 1.5 hrs
- Ingredients
- Filet mignon steaks
- unsalted butter
- fresh rosemary
- fresh garlic
- flakey salt to top *optional
- Instructions
- Season w/ salt & pepper
- Place in a vacuum seal bag w/ butter and fresh rosemary
- Vacuum sealed it using my @avidarmor USV32 Chamber Vacuum Sealer
- Give it a sous vide bath at 118 degrees for 1hr
- In a hot cast iron add oil and sear for 2-3 minutes
- Flip add butter and French garlic and baste for another 2-3 minutes or until an internal temp of 130
- Rest for 5 min and top w/ @osmosalt Spanish Rosemary salt