Ingredients

The following ingredients have 2 Servings
  • 2 (6 to 8 ounces each) filet mignons (cut 1 1/2 inches (3.8 cm) thick, or substitute beef tenderloin steaks)
  • 1/2 teaspoon table salt (plus more if needed)
  • 1/2 teaspoon freshly ground black pepper (plus more if needed)
  • 3 tablespoons (1 1/2 oz) unsalted butter (divided)
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon prepared horseradish (plus more if needed)

Instruction

  • On your sous vide machine, set the water temperature to 135°F (57°C).
  • Sprinkle both sides of the filets with table salt and pepper. Spread 1/2 tablespoon of butter on top of each filet. Place the steaks into the sous vide bag and seal the bag.
  • When the water reaches temperature, place the bagged filets in the water. The water will cool slightly when the filets are added; allow the temperature to return to 135°F (57°C).
  • Cook for 1 hour, then remove the bagged filets from the water. Carefully open the bag and pour off the liquid into a ramekin.
  • Using tongs, carefully remove the filets and place them on a cutting board. Blot the filets with paper towels on all sides to thoroughly dry. This is the key to developing a nice crust when finishing the steak.
  • Place the coarse salt on a plate and dip one side of each filet in the salt.
  • In a large, heavy skillet over high heat, melt the remaining 2 tablespoons of butter until sizzling. Add the filets to the skillet, then reduce heat to medium-high. Sear until browned, about 1 minute per side.☞TESTER TIP: For a nice crust on all sides of the filet, sear the sides as well, about 30 seconds each.
  • Transfer the filets to a serving platter and cover them with foil to keep warm and let rest while you make the sauce.
  • Reduce heat to medium and remove all but about 1 tablespoon of the melted butter from the skillet. Carefully pour the beef drippings from the ramekin into the skillet and bring to a low boil.
  • Remove the skillet from the heat and stir in the horseradish. Taste, and add more horseradish, salt, or pepper, if needed.
  • Drizzle sauce over filets and serve hot.