Low Histamine Sous Vide Filet Mignon
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Learn more →Ingredients
2 servings
- 2 filet mignon steaks (6–8 oz each, about 1.5–2 inches thick)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 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
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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