- Prep Time: 10 Minutes
- Cook Time: 1 Hr 15 Min
- Passive Time: 1 Hour
2 Filet Mignons • 1 Tbsp. Char Crust Roasted Garlic Peppercorn • 2 Tbsp Butter, divided
3 Russet Potatoes • 2 Cups of Milk • 5 Tbsp. Butter • 2 tsp Salt •
2 Tbsp. Parmesan Cheese
Caramelized Compound Butter
1 Sweet Onion • 2 tsp salt • 1 tsp pepper • 2 garlic cloves • 1 stick Butter • 1/4 Cup Chopped Parsley
1/2 Tbsp. Roasted Garlic Peppercorn
Products Used in this Recipe
Season your filets with Char Crust Roasted Garlic Peppercorn seasoning. Place into an air tight bag with a Tbsp of butter. Sous Vide for 1 hour at 132 degrees. You can also place these in the oven at 225 degrees for an hour, this will give similar results.
While steaks are cooking, caramelize the onions. Let them cook then add to butter and mix. Next add parsley and seasoning. Roll into a log and place in the freezer to set.
Now, cut the potatoes into 1/2 inch pieces. Place into a pot and cover with just enough milk to cover them. Turn on the heat and bring to a boil. Cook for 10-15 minutes until fork tender. Remove the potatoes, add butter, Parmesan, and salt. Mix until desired constancy is reached.
After an hour, the filets should be ready for their sear! Remove steaks from the oven, or the sous vide bath. Sear them over high heat in a cast iron skillet with a little bit of oil. Sear for 1 minutes then flip. Baste with butter for an additional minute. Place on a cutting board, top with a slice of compound butter, and allow it to rest for 5-10 minutes. Serve with extra compound butter, mashed potatoes, a green of your choice, and enjoy!