Jump to Recipe

Sounds more complicated than it actually is, I promise! The sous vide will take care of all of the guess work in this recipe, meaning you don’t have to worry about over cooking your insanely expensive cuts of meat ever again. Have I mentioned how much I love my sous vide? I feel like I’ve mentioned how much I love my sous vide.

Speaking of something sounding more complicated than it really is…compound butter is another such thing. The first time I heard the phrase “compound butter” I immediately shied away thinking it was some insanely complicated ingredient that was something like a reduction. Silly me, because isn’t a reduction of butter just basically ghee? I think that sounds about right. But all that compound butter really is is just butter with some other simple pantry staple ingredients mixed into it. To be fair traditional compound butter typically calls for a bit more preparation than the steps I’ve outlined below. But I really didn’t feel like adding anything else to the already insanely long recipe title, so it is what it is. If you want to come after me in the comments about how my quick compound butter differs from real compound butter, have at it! Let’s fight about butter. It’s 2021, so I’m thinking butter is probably about the most vanilla thing we could fight about right now. Kerrygold is the BEST butter, however. That fact is not up for debate.

thehungryhungryhiker

Sous Vide Filet Mignon with Toasted Garlic Compound Butter

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp salted butter, room temperature I use Kerrygold
  • pinch dried parsley
  • fresh ground black pepper
  • sea salt
  • 2 (6 ounce) filet mignon steaks
  • 2 tbsp avocado oil
  • 3 cloves garlic minced

Equipment

  • Sous vide

Method
 

  1. Place 3 tbsp of room temperature butter in a small bowl and stir with a spoon. Stir in a pinch of dried parsley and some fresh ground black pepper. Place in the refrigerator to firm up.
  2. Set up your sous vide water bath. Turn the sous vide on and set the temperature to 131.5° F. This will cook your steak to a medium rare.
  3. Place the steaks on a flat surface and pat dry all over. Season generously on both sides with sea salt and fresh ground black pepper. Place the steaks into the sous vide bag.
  4. Once the water bath comes to temperature, place the bag into the water bath and secure. Leave in the water bath for at least one hour and up to two hours.
  5. After the sous vide time is up, remove the steaks from the bag and pat dry all over. Discard the liquid from the sous vide bag.
  6. Place a medium skillet over medium heat and add 2 tbsp avocado oil. Once hot, add the garlic cloves and stir occasionally until very fragrant, browned, and slightly crisped, about 3-5 minutes. Use a spoon to remove the garlic and add to the bowl with the butter. Stir the garlic into the butter to help the butter melt slightly. Set aside.
  7. There should be plenty of fat remaining in the skillet. Turn the burner to medium high heat. Once very hot but not smoking, gently place the steaks into the skillet. Sear for 30 seconds on each side and remove to a plate to let rest for 5 minutes.
  8. To serve, place one filet mignon on each plate and top with a spoonful of the butter. Serve immediately and enjoy! I like serving these steaks with a tossed salad and roasted fingerling or mashed potatoes on the side.