Sous vide is perfect for steak and there's nothing like sous vide filet mignon! Thanks to your immersion circulator, you are guaranteed a perfect medium-rare with minimal effort on your part. Sometimes referred to as a tenderloin steak, there are few cuts that melt in your mouth quite like this.
For the blue cheese gravy:
– 3 tbsp salted butter
– 1/4 cup all purpose flour
– 1 1/2 cups chicken stock
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp sour cream
– 1/4 cup crumbled blue cheese
Add the steaks to a vacuum seal bag and vacuum seal. If you don't have a vacuum sealer, use another air removal method, like the water displacement method.
Preheat a cast iron skillet over high heat. Once very hot, add the ghee to the skillet. Sear steaks on each side for no more than a minute until well browned. Use a grill press to press the steaks for a better sear. Remove to a cutting board.