Ingredients:

  • 4 Beef Fillet Steaks (approx. 6–8 oz each, 1.5–2 inches thick)
  • 2 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 sprigs Fresh Thyme
  • 2 cloves Garlic, smashed
  • 1 tbsp Neutral Oil (Grapeseed or Canola)
  • 2 tbsp High-Smoke Point Oil (e.g., Avocado or Refined Olive Oil)
  • 2 tbsp Unsalted Butter (for basting)
  • 4 oz Unsalted Butter, cut into cubes (cold, for sauce)
  • 1 medium Shallot, finely minced
  • 2 tbsp Dry Sherry or Dry White Wine
  • 1/4 cup High-Quality Beef Stock (low sodium)
  • 1/2 tsp Fresh Lemon Juice
  • Pinch of Sea Salt and White Pepper (for sauce)

Instructions:

  1. Fill the water bath and preheat the sous vide circulator to the desired temperature, recommending 130°F (54.5°C) for perfect Medium-Rare.
  2. Pat the beef thoroughly dry. Season aggressively with salt and pepper. Place one steak in each vacuum bag along with a sprig of thyme, a smashed garlic clove, and the neutral oil.
  3. Vacuum seal the bags and gently place them into the preheated water bath. Cook for a minimum of 2 hours and up to 4 hours, maintaining managed temperature control.
  4. Once cooked, immediately remove steaks from bags, discarding the liquid. Pat the steaks aggressively dry using multiple layers of kitchen paper towels. Place the steaks uncovered on a cooling rack in the refrigerator or freezer for 30 minutes. This managed chill creates a temperature buffer for the sear.
  5. Place a heavy-bottomed cast iron skillet over very high heat. Add the high-smoke point oil and let it heat until it shimmers and is just beginning to smoke. Place the cold, dry steaks into the sizzling pan and sear for 60–90 seconds per side until a deep, dark crust forms.
  6. Add the 2 tbsp of unsalted butter to the pan along with a fresh sprig of thyme. Tilt the pan slightly and use a spoon to constantly baste the steak for the final 30 seconds.
  7. Remove the steaks and place them on a clean cutting board. Rest for only 5 minutes.
  8. In a separate, small saucepan, melt the 4 oz of unsalted butter over medium heat. Continue cooking and swirling, vigilantly managing the heat, until the butter smells nutty (like toasted hazelnuts) and the solids at the bottom are a rich amber colour (about 5–7 minutes). Do not let it burn.
  9. Add the minced shallot and sauté for 1 minute. Immediately pour in the sherry or wine to deglaze the pan and stop the cooking process. Reduce until syrupy. Add the beef stock and reduce slightly. Remove from heat and stir in the lemon juice and seasoning. Serve the brown butter sauce immediately over the sliced, rested beef fillet.