Eosinophilic Esophagitis Friendly Sous Vide Filet Mignon

Total time1 hr 20 min

Prep time10 min

Cook time10 min

4.6

(25)

Eosinophilic Esophagitis Friendly Sous Vide Filet Mignon

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Ingredients

2 servings

2 filet mignon steaks (6–8 oz each, about 1.5–2 inches thick)
1 tsp kosher salt
½ tsp black pepper, coarsely ground
4 sprigs fresh thyme
2 cloves garlic, smashed
1 tbsp neutral oil (such as avocado or canola oil)
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

flaky sea salt, for finishing

Instructions

1
Set up your sous vide immersion circulator in a large pot or container filled with water. Set the temperature to 130°F (54°C) for medium-rare.
2
Season the filets all over with kosher salt and coarsely ground black pepper. Place each steak in a separate zip-lock bag (or a single bag if they fit without overlapping) along with 2 thyme sprigs and 1 smashed garlic clove per steak. Seal using the water-displacement method: lower the bag slowly into the water bath until only the zipper is above the surface, then seal.

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