4 filet mignon, (1-inch thick)
2 tbsp butter
1 tbsp olive oil
kosher salt and pepper, to taste
Set the sous vide to the desired temperature.
Vacuum seal 2 filet mignons per bag by using the preferred method.
Cook for 1 hour.
Remove steaks and pat dry with paper towels. Season with salt and pepper.
Preheat a cast-iron skillet over high heat. Add oil and butter. Sear steaks 1 minute per side, tilting skillet and spooning butter over them as they cook.
Serve immediately.
Set the sous vide to 132 degrees F for medium-rare.
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