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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.
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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