Mold Detox Friendly 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)
- 1 tsp kosher salt
- ½ tsp black pepper, coarsely ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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