Step 1

1 (Optional) Marinate filet mignon for 24 hours prior.

Step 2

2 Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 130u00b0F as filet mignon does not have much fat to tender.

Step 3

3 Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.

Step 4

4 Vacuum seal the filet mignon or place it in a heavy duty Ziploc bag using the water displacement method.

Step 5

5 Place packaged filet mignon in water bath and cook for 1 - 2 hours (closer to 2 hours if steak is extra thick).

Step 6

6 Remove filet mignon and pat dry with paper towels.

Step 7

7 Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

Step 8

8 Sear steak on hot cast iron pan for 1 minute, flipping every 15 seconds.

Step 9

9 Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.

Step 10

10 (Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

Step 11

11 Before serving, top the filet mignons with the leftover juices from the pan.