Step 1

Set your sous vide cooker to the desired final temperature according to your preferred level of doneness. I suggest 132 degrees F for medium rare. See the temperature chart in the notes for other options. Wait until the water reaches your desired temperature.

Step 2

Season the steak with salt and pepper.

Step 3

Place the filet mignon in a vacuum-sealed or zip-top bag using the water displacement method. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.

Step 4

Place the bag in the preheated water bath. A 1 1/2 to 2-inch filet mignon should cook for 2-4 hours.

Step 5

After cooking, take the steak from the bag and use a paper towel to pat it dry. Then sear the steak in oil a hot cast iron skillet or on the grill for about 1-2 minutes per side to develop a nice crust.

Step 6

Serve with sauteed mushrooms and compound garlic butter.