Perfectly cooked tender filet mignon, served with a sumptuous red wine reduction sauce, garnished with fresh thyme and garlic confit.
Set sous vide water bath to 55°C (131°F) for medium-rare.
Season the filet mignon generously with salt and black pepper on both sides.
Place steaks into separate vacuum-seal bags with a sprig of thyme and a drizzle of olive oil. Vacuum seal the bags.
Submerge the sealed bags in the sous vide water bath for 1 hour.
Meanwhile, slice the shallots and mince two garlic cloves. Save remaining garlic cloves whole for confit.
In a small saucepan over medium heat, add 1 tablespoon of butter and sauté the shallots and minced garlic until shallots are translucent.
Add red wine, beef stock, and sugar to the saucepan. Bring to a simmer and reduce by half, approximately 20 minutes.
Smash remaining garlic cloves slightly, keeping the skin intact, and cook them slowly in 1 tablespoon of butter over low heat until soft and golden, about 20 minutes.
After 1 hour, remove steak from the bag, pat dry with paper towels, and let it rest for 5 minutes.
Heat a skillet over high heat with remaining olive oil until nearly smoking. Sear steaks for 1 minute on each side for a golden-brown crust.
To serve, place the filet mignon on plates, spoon red wine reduction over each steak, and garnish with garlic confit and fresh thyme.
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