Sous Vide Truffled Filet Mignon

Sous Vide Truffled Filet Mignon

This recipe for Sous-Vide Filet Mignon with Truffle Butter and Shaved Truffles ensures a precise, edge-to-edge medium-rare finish with an ultra-luxurious aromatic topping.

Makes 2 servings

2 6-8 oz. filet mignon steaks, each about 1 1/2 inches thick
1 tsp. Montreal Steak seasoning™  or your favorite steak seasoning

1 tsp. truffle butter

1 Truffle, shaved

2 pieces Italian bread, toasted

Makes 2 servings

1. Set sous vide temperature to 126F for medium rare.
2. Vacuum seal steaks into heat safe sous vide pouches or sealable plastic bags with all of the air removed.
3. When the sous vide reaches temperature, drop the steaks into the water bath. (If the bag floats place something on top of the bag to fully immerse it in the water.)
4. Cook in the sous vide 1 hour.
5. Preheat a pan or grill pan to about 400F.
6. Remove the bag and remove the steaks from the bag. (Reserve the juices that accumulate in the bag to add to bones to make a stock, if desired.)
7. Pat the steaks dry and season with steak seasoning.
8. Sear the steaks in the preheated pan, about 2 minutes per side.
9. Cut the toasts to be about the same size as each steak.
10. To serve place the steaks on top of the toasts and top with truffle butter and shaved truffles.

Enjoy!