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.
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.
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.
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.
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.
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.
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.
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.
