Sous Filet Mignon with Liver Compound Butter
Nail your steaks to perfect doneness every time. The liver compound butter adds a good richness to the beef without masking a bit of its flavor.
Servings: 4 people
Ingredients
Filet Mignon
- Filet Mignon
- Butter
- Salt
Liver Compound Butter
- 1 Stick Butter, unsalted softened
- 2 Tablespoons Liver Pate
- Salt
- Pepper
Instructions
Filet Mignon
- Season beef with salt.
- Put beef into sous vide bags with some butter.
- Cook the beef for 45 minutes at 130F.
- Submerge the steaks into an ice bath.
- Sear the steaks in a cast iron pan.
Liver Compound Butter
- Whisk softened butter until pale yellow.
- Whisk in the liver pate.
- Season with salt and pepper.
- Roll in cling film and set in the freezer until ready to use.